Caramelized Leek and Potato Galette with Lemon Thyme Honey Drizzle

Ingredients

• •1 1/4 cups all-purpose flour
• •1/4 teaspoon salt
• •8 tablespoons unsalted butter, chilled and cubed
• •1/4 cup ice water
• •2 medium leeks, white and light green parts only, thinly sliced
• •2 tablespoons olive oil
• •1/4 teaspoon black pepper
• •1/2 teaspoon salt (for leeks)
• •1 large Yukon Gold potato, thinly sliced
• •1 egg, beaten (for egg wash)
• •2 tablespoons honey
• •1 teaspoon lemon juice
• •1 teaspoon fresh thyme leaves
• •1/4 cup grated Gruyère cheese (optional)

Instructions

1. 1

   In a large bowl, combine the flour and salt.

2. 2

   Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

3. 3

   Gradually add the ice water while mixing until the dough just comes together. Form a disc, wrap in plastic, and refrigerate for 30 minutes.

4. 4

   Heat olive oil in a skillet over medium heat. Sauté the leeks with salt and pepper until soft and caramelized, about 10 minutes. Set aside to cool.

5. 5

   Preheat the oven to 400°F (200°C).

6. 6

   Roll out the chilled dough on a floured surface into a 12-inch circle and transfer to a parchment-lined baking sheet.

7. 7

   Layer the sliced potatoes in the center of the dough, leaving a 2-inch border. Season with salt and pepper.

8. 8

   Top the potatoes with the caramelized leeks and, optionally, grated Gruyère cheese.

9. 9

   Fold the dough edges over the filling, pleating as needed. Brush the edges with the beaten egg.

10. 10

    Bake for 40-50 minutes until the crust is golden brown and the potatoes are tender.

11. 11

    In a small bowl, whisk together the honey, lemon juice, and fresh thyme leaves.

12. 12

    Drizzle the lemon thyme honey over the baked galette before serving.