Potato & Leek Mini Galettes
Makes 8 mini Galettes
INGREDIENTS
1 sheet puff pastry, thawed if frozen
1 large gold Yukon or Russet potato, thinly sliced
3 leeks, thinly sliced
8 tablespoons (1 tablespoon per galette) whole grain
Dijon mustard
⅓ cup crumbled vegan feta
⅓ cup roughly chopped fresh parsley
Spicy oil, for drizzling
1 tablespoon olive oil
Salt and pepper, to taste
RECIPE
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the thinly sliced potatoes in an ice bath for 10 minutes to remove excess starch. Drain, then transfer them to a pot of boiling salted water and cook for 10 minutes, until just fork-tender. Drain and pat dry with a clean kitchen towel.
Heat the olive oil in a pan over medium heat. Add the sliced leeks and sauté lightly for 3-4 minutes, until softened. Season with salt and pepper, then remove from heat.
Roll out the puff pastry on a lightly floured surface. Cut into 8 equal squares or rounds, depending on your preferred shape. Transfer to the prepared baking sheet.
Spread 1 tablespoon of whole grain Dijon mustard onto the center of each pastry piece, leaving a small border around the edges. Layer the boiled potato slices over the mustard, followed by the sautéed leeks. Fold the edges inwards to create a rustic galette.
Place the baking sheet in the oven and bake for 15-20 minutes, or until the pastry is golden brown and crisp, and the potatoes are tender.
Remove from the oven and immediately sprinkle with crumbled vegan feta and fresh parsley. Drizzle each galette with spicy oil to taste. Serve warm.
