Simply put, savory perfection.Gather Journal Leek and Potato Galette
The earth leaves its own traces behind on leeks; when the hardy stalks shoot up through the ground, flecks of dirt remain on the root’s wavy strands and nestled between the verdant layers. We bed ours (cleaned, of course) with potato slivers in this free-form galette.
Pulse flour, salt and butter in a food processor until it forms a coarse meal. Pulse in buttermilk just until dough starts to get clumpy. Form into a flat square on a sheet of plastic and wrap well. Chill at least 1 hour or overnight.
Slice potatoes almost paper thin and soak in a bowl of well-salted warm water at least 30 minutes or refrigerate overnight.
Rinse leeks well. Heat 2 Tbsp oil in a large skillet over medium heat until shimmering. Cook leeks, cut sides down, until beginning to brown, about 5 minutes. Turn leeks over and add water, season with salt and pepper then gently simmer, covered, just until leeks are tender, about 15 minutes. Cool.
Preheat oven to 400°F. Drain potatoes and squeeze in handfuls, squeezing out water. Toss with remaining Tbsp oil and season with salt and pepper.
Roll out dough on a lightly floured surface into a rectangle about 12 x 16 inches. Dough should be about ⅛-inch thick. Slide onto a cookie sheet. Chill briefly if very soft.
Spread dough with crème fraîche leaving a 2-inch border all around. Season with salt and pepper and scatter with half of cheese then potatoes, leeks, pancetta, and remaining cheese. Fold border up and over and brush with remaining Tbsp buttermilk. Bake until tart is golden brown, about 40 minutes.