Potato and Leek Galette with Garlic Chive Cream

Ingredients

• •3 medium potatoes, peeled and thinly sliced
• •2 leeks, whites and light greens only, thinly sliced
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 sheet puff pastry, thawed
• •1 egg, beaten (for egg wash)
• •1/2 cup sour cream
• •1 tablespoon chopped fresh chives
• •1 clove garlic, minced
• •1/4 teaspoon lemon juice

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the thinly sliced potatoes and leeks with olive oil, salt, and black pepper until evenly coated.

3. 3

   On a lightly floured surface, roll out the puff pastry into a rough circle, about 12 inches in diameter. Transfer the pastry to the prepared baking sheet.

4. 4

   Layer the potatoes and leeks in the center of the puff pastry, leaving a 2-inch border around the edges. Fold the edges of the pastry over the filling, pleating as needed to form a rustic galette.

5. 5

   Brush the folded edges of the pastry with the beaten egg to give it a golden finish during baking.

6. 6

   Bake the galette in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the potatoes are tender.

7. 7

   While the galette bakes, prepare the garlic chive cream. In a small bowl, mix the sour cream, chopped chives, minced garlic, and lemon juice. Stir until well combined and set aside.

8. 8

   Once the galette is done baking, remove it from the oven and let it cool slightly before serving. Serve warm with a dollop of garlic chive cream on top or on the side.