Tag: Main

Leek, Potato, and Cheese Galette

Ingredients

1 pie crust, rolled and unbaked – can purchase a frozen crust and do the recipe in a pie pan or use the recipe in the post for Extra-Flaky Piecrust

1/4 c olive oil

2 leeks, thinly sliced

3 medium Yukon gold potatoes, scrubbed/sliced thin

3 medium Russet potatoes, scrubbed/sliced thin

salt and pepper to taste

½ c cheese – I like either Gruyere, Feta or Cheddar

Process

Preheat oven to 425

Line baking sheet with parchment

Transfer pie crust to parchment

In a saute pan, heat 1 T olive oil and saute leeks until tender

Transfer leeks to a bowl and set aside.

Add 2T olive oil to a baking pan or sheet pan, arrange the potatoes in the pan slightly overlapping.

Season with salt and pepper, drizzle 1 T additional olive oil over the potatoes

Roast potatoes, 400 degrees, for 15 – 20 minutes until they are tender

Do not overload the pan with the potatoes,

small batches will prevent steaming and allow for some browning.

Transfer the potato slices to a platter to hold while continuing to cook the rest of the potatoes in batches adding additional oil as needed.

When all the potatoes are cooked assemble the galette alternating scallions, potatoes and cheese on the pie crust finishing the layers so that the final layer is potatoes.

Leave a goodly inch of pastry dough along the edges to allow for folding the dough over the layered items.

Roll the edges of the dough up over the edge of the layered potatoes.

Bake 45 – 55 minutes

Extra-Flaky Piecrust

glutenfreeonashoestring.com

Read the full recipe – search for extra-flaky gf sour cream piecrust

This piecrust recipe was shared with us from Sally who has been attending our monthly meet-ups. I decided to give it a try with my recipe for a savory galette.

Here’s the piecrust recipe:

Ingredients

  • 1 ½ cups all purpose gf flour blend
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons (84 g) unsalted butter roughly chopped and chilled
  • ½ cup (120 g) sour cream full fat, preferably, chilled
  • Ice water by the teaspoonful as necessary

Instructions

In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well.

Add the chopped and chilled butter, and toss to coat it in the dry ingredients.

Flatten each chunk of butter between your thumb and forefinger.

Add the sour cream, and mix to moisten the dry ingredients with the sour cream.

The dough should be shaggy and somewhat crumbly.

Knead the dough together with clean hands until it begins to come together.

Add ice water by the teaspoon only if necessary for the dough to hold together.

Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough.

Place the dough in the refrigerator to chill for 30 minutes.

  1. Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

SMOOTH OUT THE CHILLED DOUGH.

Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.

Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.

Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

For Pies – SHAPE THE DOUGH INTO THE PIE PLATE.

For Galette – ROLL DOUGH OUT ON PARCHMENT, TRANSFER THE ENTIRE PARCHMENT PAPER AND DOUGH TO A FLAT BAKING PAN. Disregard the parbake.

  1. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
  2. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
  3. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

PARBAKE THE CRUST.

  1. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
  2. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
  3. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
  4. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

RICOTTA GNOCCHI

Ingredients

16 oz container ricotta cheese, whole milk

1 egg

¼ c Parmesan OR Romano cheese, grated

2 c multi-purpose flour

Method

In a medium mixing bowl combine the ricotta, egg, and grated cheese

Add flour, ¼ c at a time continuing to mix thoroughly until dough comes together.

You may not need to add all the flour in this step but can add more as you work the dough

Transfer the dough onto generously floured surface and work to bring together into a smooth ball.

Add more flour as necessary until dough is smooth and no longer sticks to your hands.

Cut the dough into two or three equal pieces

Roll each piece into thumb width ropes

Cut the rope into 1-inch pieces.

If desired, roll each piece off the tines of a fork to imprint the dough

Transfer gnocchi pieces to a lightly floured board/tray while cutting the rest of the ropes.

Cover lightly with a cloth to prevent drying OR transfer the tray to the freezer to freeze the gnocchi for later use.

Once the gnocchi are frozen they can be transferred to a container to hold for later.

To prepare, bring a large pot of generously salted water to a boil.

Add gnocchi to boiling water and gently stir once with a spoon to create movement and prevent gnocchi from sticking.

The gnocchi will rise to surface of the water as they are done cooking.

Scoop them out, shake off excess water and place in serving bowl

When all the gnocchi is cooked they can be topped with your favorite sauce or melted butter and cheese.

Generously top with grated cheese and serve.

PESTO

This is a basic pesto recipe but keep in mind that pesto is basically a pureed sauce of leafy greens, olive oil, grated cheese, nuts, garlic and salt and pepper to taste.

Given all that….

Consider replacing the basil with spinach, arugula, watercress, kale (add a squeeze of lemon juice) etc. pine nuts can be replaced with almonds, cashews, walnuts etc. and the cheese can be replaced with another version of a dry grate-able cheese like Romano, Provolone, Ricotta Salata, Asiago etc.

Ingredients

3 c basil, cleaned and trimmed

1 clove of garlic

2 T pine nuts, toasted

1/2 c olive oil

1/4 c Parmesan cheese, grated

Method

In a food processor, combine the basil, garlic, cheese and pine nuts – process.

Drizzle the olive oil while continuing to process.

Transfer the pesto to a bowl, sprinkle with additional cheese and fold to combine.

MUSHROOM CREAM SAUCE

Ingredients

2 lb. mixed mushrooms, chopped 

if using dried mushrooms rehydrate before adding to pan

4 T butter, unsalted

2 leeks, chopped

2 cloves garlic, minced

1 t thyme leaves

1/4 c red wine or sherry

salt and pepper, to taste

1/4 c half and half

1/4 c Romano OR Parmesan cheese, grated/shaved

Method

In large saute pan over medium heat melt 2 T butter.

Saute leeks cooking 5 minutes.

Add garlic and thyme, cook 1 minute.

Season with salt and pepper.

Transfer leek mixture to a bowl and hold.

Deglaze pan with wine or sherry and simmer until liquid begins to evaporate

Stir in 2 T butter and mushrooms continuing to saute until mushrooms become dry and golden.

Hold mushrooms to prepare starch.

Prepare pasta, rice, quinoa, or polenta as usual and hold.

Return the mushroom mixture to the stovetop over medium heat 1 minute.

Add the leeks mixture back to the mushrooms

Add the cream to the mixture and heat to warm.

Add 2 T cheese to the sauce and combine.

Combine the sauce with the chosen starch

Garnish with grated/shaved cheese.

Serve.