Potato, Leek and Chevre Galette

Marcus Samuelsson is a Swedish-Ethiopian chef who runs the Red Rooster restaurant in Harlem and the C-House chop house in Chicago, and he rocks. His recipes are fresh, healthy and achievable by us amateurs. Try this easy dinner “pie” made with potatoes, veggies and chevre….divine!  You could also make it with feta, your choice:)


Ingredients:
1 tablespoon olive oil
2 leeks (white and light green parts), cut into half-moons
2 small zucchini, cut into half-moons
2 cloves garlic, diced
kosher salt and white pepper
1/2 cup crumbled chevre (about 2 ounces)
2 Red Bliss potatoes (8 ounces), thinly sliced
1 store-bought 9-inch piecrust

Method:

Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, garlic, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the chevre. Add the potatoes and toss to combine.
On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.

 

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