This savory galette combines the earthy flavors of potatoes and leeks with a nutty hazelnut crust, creating a deliciously rustic dish perfect for any meal.
Ingredients: 1 cup hazelnuts, finely ground. 1 cup all-purpose flour. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 2 tablespoons ice water. 2 large potatoes, thinly sliced. 2 leeks, thinly sliced. 1/4 cup olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh thyme.
Instructions: Preheat oven to 375F 190C. In a food processor, pulse hazelnuts, flour, and salt until combined. Add butter and pulse until mixture resembles coarse crumbs. Gradually add ice water and pulse until dough comes together. Wrap dough in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll out dough into a circle about 12 inches in diameter. Transfer dough to a parchment-lined baking sheet. In a large bowl, toss potato and leek slices with olive oil, salt, and pepper. Arrange potato and leek slices in an overlapping pattern over the dough, leaving a border. Fold edges of dough over the filling, pleating as needed. Sprinkle Parmesan cheese and thyme over the filling. Bake for 40-45 minutes, or until crust is golden brown and filling is tender. Let cool slightly before serving.
Prep Time: 45 minutes
Cook Time: 45 minutes
Dental 3d
