This galette is filled with creamy poblano and leeks, covered with thinly sliced potatoes, and baked until golden perfection. A few steps to get it done but it is worth it. The result is a light and beautiful tart that makes the most of the poblanos mixed with cream cheese and golden potatoes. The flavours come together in a lovely buttery pastry that can be enjoyed anytime. Here's how to make it at home:
Poblano & Potato Galette
Base
-1 cup wheat flour (you can use any flour you want, we mixed ½ cup regular & ½ cup wholewheat flour)
-½ tsp salt
-½ cup cold butter, grated
-¼ cup ice cold water
1 In a bowl stir flour and salt together. Grate cold butter in and mix with a fork until coarse.
2 Add ice-cold water, little by little until the dough comes together.
3 Work with your hands as little as possible until the dough comes together, you should be able to see bits of butter.
4 Wrap the dough with cling film and store in the fridge for at least an hour.
Creamy Poblano
-1 cup leeks, sliced
-1 garlic clove, finely diced
-1 jalapeno, deseeded and finely chopped
-2 large Poblano Peppers, stem and seeds removed. Finely diced
-1 200g cream cheese, room temperature
-½ cup cheddar cheese, grated
-thyme and coriander, to taste. Finely chopped
-salt & pepper to taste
-olive oil
1 Set a pan to medium heat and once hot, add a little bit of olive oil. Cook the leeks until softened, 8 to 10 minutes, stirring often and taking care that they don't burn.
2 Add the jalapeno and garlic and cook for a couple of minutes only. Turn off the heat and allow the mixture to cool down.
3 Add the cream cheese to a bowl and cream it with a spatula before adding the cheddar cheese, poblano peppers, and herbs. Combine all the ingredients and add the leeks mixture once it has cooled down a bit.
4 Combine once more all the ingredients and season to taste with salt and pepper. Reserve
Potatoes
-1 small or medium potato
-olive oil
-salt and pepper
1 Wash and peel the potato and thinly slice it with a mandolin or a very sharp knife. The slices should be almost paper-thin
2 Add the potato slices to a bowl and rinse them with water to remove most of the starch.
3 Dry the potato slices by placing them over a tea towel or paper kitchen towels. Once the moisture has been removed, add them to a bowl, drizzle with olive oil and season with salt and pepper, making sure all the slices are coated and seasoned. Reserve
Poblano & Potato Galette
-flour for dusting
-egg wash
-thyme
Set the oven to 180C
1 Remove the dough from the fridge and flour a working surface and a rolling pin. Work the dough to a large disc. The edges do not need to be perfect but the dough must be evenly thick. Make sure to flour often to avoid the dough sticking to the surface.
2 If you are using a shallow pie dish to bake it, make sure the dough is bigger than the dish because we will fold the excess in. If you are baking it over a baking tray, make sure to line it with baking paper.
3 Transfer the dough to the dish or tray and spoon the creamy poblano filling, to the edge of the dish or if using a tray, leaving at least a 2 cm edge around.
4 Arrange the sliced potatoes, starting from the centre and going around in a circle with a bit of overlap. Cover all the filling with the potatoes.
5 Fold the pastry edges over to form the galette. It doesn’t matter if it is not even on all sides.
6 Brush the exposed dough edges with egg wash and sprinkle over with fresh thyme.
7 Bake in the oven for 40 minutes until the edges and potatoes are golden brown. This can take longer, depending on your oven. Keep an eye on it.
If you like galettes, make sure to check out this beautiful Veggie Galette with Honey-Chipotle Glaze here.
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