A fantastic Thanksgiving appetizer or side!
F&L galette dough
¾ pound fingerling potatoes, or other waxy potato of your choice
3 tablespoons extra virgin olive oil, divided
3 leeks, white and pale green part only, halved lengthwise
¼ cup water
¾ cup crème fraîche
1 teaspoon fresh thyme leaves
½ cup Comté or Gruyère cheese, coarsely grated
2 ounces thinly-sliced pancetta
1. Slice potatoes almost paper thin and soak in a bowl of well-salted warm water at least 30 minutes or refrigerate overnight.
2. Rinse leeks well. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Cook leeks, cut sides down, until beginning to brown, about 5 minutes. Turn leeks over and add water, season with salt and pepper then gently simmer, covered, just until leeks are tender, about 15 minutes. Cool.
3. Preheat oven to 400°. Drain potatoes and squeeze in handfuls, squeezing out water. Toss with remaining oil and season with salt and pepper.
4. Roll out dough on a lightly floured surface into a rectangle about 12 x 16 inches. Dough should be about ⅛-inch thick. Slide onto a cookie sheet. Chill briefly if very soft.
5. Spread dough with crème fraîche leaving a 2-inch border all around. Season with salt and pepper and scatter with half of cheese then potatoes, leeks, pancetta, and remaining cheese. Fold border up and over and brush with butter or olive oil. Bake until tart is golden brown, about 40 minutes.
Slice this beautiful tart into wedges and serve as an appetizer!
Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped
1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.
3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.