Vegan Leek and Potato Galette

Ingrédients

• 1 tablespoon unsweetened plant-based milk
• 1 medium-sized potato (about 200 grams), peeled and thinly sliced
• 2 large leeks, white part, cleaned and sliced
• 1 clove garlic, minced
• 2 tbsp olive oil or vegan butter
• 1 tsp dried thyme
• 3-4 tbsp cream cheese (vegan)
• Salt and pepper to taste
• 200 grams all-purpose flour
• 100 grams vegan butter or margarine, cold and cubed
• 1/2 teaspoon salt
• 3-4 tablespoons cold water

Préparation

1. 1

   In a large bowl, combine the all-purpose flour...: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed vegan butter to the flour mixture. Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork it.

2. 2

   Form the dough into a disc, wrap it...: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   Heat 2 tablespoons of olive oil or vegan...: Heat 2 tablespoons of olive oil or vegan butter in a large skillet over medium heat.

4. 4

   Add the thinly sliced leeks and cook, stirring...: Add the thinly sliced leeks and cook, stirring occasionally, for about 5-7 minutes, until they soften and become slightly golden.

5. 5

   Add the minced garlic and thyme, and cook...: Add the minced garlic and thyme, and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

6. 6

   Meanwhile, heat a pot of salted water, add...: Meanwhile, heat a pot of salted water, add the thinly sliced potatoes, and cook for 3-5 minutes until softened. Drain and set aside to cool.

7. 7

   Preheat your oven to 160°C.

8. 8

   Roll out the chilled dough into a rough...: Roll out the chilled dough into a rough circle, about 30 cm in diameter. The best way to do this is between two pieces of parchment paper. Transfer the rolled dough to a baking sheet lined with parchment paper.

9. 9

   Spread some vegan cream cheese over the center...: Spread some vegan cream cheese over the center of the dough, leaving a 5 cm border around the edges.

10. 10

    Arrange the cooked leeks and blanched potato slices...: Arrange the cooked leeks and blanched potato slices evenly over the cream cheese mixture.

11. 11

    Gently fold the edges of the dough over...: Gently fold the edges of the dough over the filling, pleating as you go to create a rustic edge.

12. 12

    Brush the edges of the dough with the...: Brush the edges of the dough with the plant-based milk (or an egg wash if vegetarian) for a golden finish. Optionally, sprinkle some sesame seeds on top.

13. 13

    Bake in the preheated oven for 25-30 minutes,...: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

14. 14

    Allow the galette to cool slightly before slicing...: Allow the galette to cool slightly before slicing and serving.