0 added
Item price
£1.90Price per unit
£9.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Pulse the butter and flour in a food processor until they resemble fine breadcrumbs, then pulse in the yogurt. Measure 50ml cold water and gradually pulse, adding the water a little at a time, until the dough comes together. Bring to a ball on a floured surface, then pat into a disc. Wrap in baking parchment and chill in the fridge for at least 1 hour, until firm.
Meanwhile, for the filling, thinly slice the potatoes (about 2mm, use the processor if you have a slicing blade), then toss with the cream in a mixing bowl. Heat the butter in a large frying pan and sauté the leek with a pinch of salt over a medium-low heat until softened and just starting to brown (about 8-10 minutes). Leave to cool to room temperature.
Beat the whole egg with the separated egg white, then add to the potatoes with ¾ of the cheese. Season with sea salt flakes and black pepper. Add the leeks and mix well.
Preheat the oven to 200ºC, gas mark 6. Unwrap the pastry and place the parchment on a large baking tray. Flour the work surface and roll the pastry to a 35cm circle. Move to the lined baking tray. Top with the leek mixture, leaving a border of 5-7cm. Make sure there are a few slices of potato across the top of the filling, then scatter with the remaining cheese.
Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Beat the reserved egg yolk, then brush over the pastry and bake the galette for 30-35 minutes, until the crust is golden brown and the potatoes are tender. Allow to settle for a few minutes before slicing.
If you don’t have a food processor, rub the flour into the butter with your fingertips until it resembles fine breadcrumbs, then work in the yogurt and water, bringing the dough together. Knead briefly until smooth, then shape into a disc and chill.
Typical values per item when made using specific products in recipe
Energy | 1,621kJ/ 389kcals |
---|---|
Fat | 26g |
Saturated Fat | 16g |
Carbohydrates | 29g |
Sugars | 2.4g |
Fibre | 2.2g |
Protein | 9.3g |
Salt | 0.6g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£1.90Price per unit
£9.50/kg0 added
Item price
50pPrice per unit
£1/kg0 added
Item price
£1.10Price per unit
22p/100g0 added
Item price
£1.70Price per unit
£2.27/kg0 added
Item price
£1.10Price per unit
73.3p/100ml0 added
Item price
£1.90Price per unit
£9.50/kg0 added
Item price
57p each est.Price per unit
£2.75/kg0 added
Item price
£3.75Price per unit
£7.50/kg0 added
Item price
£4.40Price per unit
£19.39/kg