Potato & Leek Galette

• 6 Servings

• Total time: 60 min

Adapted from Carrie’s Experimental Kitchen

This is a rustic, savory tart that layers thinly sliced potatoes and tender leeks baking them into a golden, hearty side dish full of comforting, mellow onion-like and earth-rich flavors. It makes a lovely accompaniment to roast meats or a cozy vegetarian meal, showcasing simple ingredients in an elegant yet homey preparation.

Ingredients

• 4-5 cups Red Potatoes, skin on, thinly sliced

• 1.5 cups Leeks, washed, thinly sliced

• 6 tbsp. Butter, melted (Sub vegan butter)

• ¼ c. Fresh Rosemary, chopped

• ¼ c. Fresh Parsley, chopped

• ½ c. Sour Cream Dressing (Sub plain yogurt or vegan sour cream)

• 1 tsp. Kosher or Pink Salt

• 1 tsp. Ground Pepper

• Cooking Spray

Instructions

• Preheat oven to 350 degrees F. Spray a heavy nonstick skillet or tart pan with cooking spray.

• Layer half of the potatoes in the bottom of the pan, overlapping the slices.

• Drizzle half of the butter and sprinkle with half of the leeks, herbs, salt and pepper; then dollop the sour cream on top.

• Put the remaining potato slices in an overlapping layer on top like you did before and add the remaining leeks and drizzle with the remaining butter.

• Bake 30-45 minutes (depending on the potato thickness), remove from oven and allow to cool for about 5 minutes.

• Serve right from the skillet or pan.