Herb-Infused Potato & Leek Galette
A rustic, handheld pie featuring tender potatoes and leeks, layered with garden-fresh herbs and a buttery crust. This american-inspired vegetarian ready in about 62 minutes pairs all-purpose flour, cubed cold butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup, cubed cold butter
- 1/4 cup ice water
- 2 cups, thinly sliced russet potatoes
- 1 cup, thinly sliced (white parts only) leeks
- 2 tbsp, chopped fresh chives
- 1 tbsp, chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp heavy cream
Instructions
- Step 1: Make crust: In a food processor, pulse flour and salt. Add cold butter cubes and pulse until pea-sized. Gradually add ice water and pulse until dough forms. Shape into a disc, wrap in plastic, and chill 30 minutes.
- Step 2: Preheat oven to 400°F. In a skillet, heat 1 tbsp butter over medium heat. Add leeks and cook for 5 minutes until soft. Stir in potatoes, salt, and pepper, then cook 10 minutes until potatoes begin to soften, stirring occasionally.
- Step 3: Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Spread potato-leek mixture evenly over dough, leaving a 2-inch border. Fold edges over filling, crimping gently.
- Step 4: Brush crust with heavy cream and sprinkle with chives and dill. Bake for 25-28 minutes until golden brown and potatoes are tender. Cool 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Potato & Leek Galette take to make?
Total time is about 62 minutes (35 min prep + 27 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Potato & Leek Galette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Herb-Infused Potato & Leek Galette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Potato & Leek Galette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Potato & Leek Galette?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
