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Nutrition Facts
Serving Size 222 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 170
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 240 mg 10%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 12 g
Vitamin A 30% • Iron 20%
Vitamin C 45% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Herbed Potato and Leek Galette

Prep Time
1 hour
Cook Time
26 minutes
Total Time
1 h 26 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 sheet Pepperidge Farm Frozen Puff Pastry
3 small leeks, white part only, outer layer removed
2 Tbsp olive oil, divided use
3 small sprigs fresh thyme, leaves gently stripped from stems
1 Tbsp dry white wine, like a Sauvignon Blanc or Pinot Grigio
3 Oz goat cheese
2 Tbsp half & half
3/4 Lb baby Yukon Gold potatoes
1 Oz Gruyère cheese, shredded
2 Tsp fresh chives, chopped
1 large egg, beaten
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Instructions

1
Defrost puff pastry according to package instructions.
2
Slice leeks very thinly with a slicer attachment on a food chopper or by hand. Wash well, drain, and pat dry with paper towels.
3
Add half of oil, leeks and thyme leaves to a medium-sized skillet. Cook over medium heat for 5 to 6 minutes or until leeks begin to soften, but not turn brown.
4
Add wine, goat cheese and half & half. Stir to combine and adjust seasoning with salt and pepper as desired. Set aside to cool.
5
Slice potatoes very thinly and drizzle with remaining oil. Set aside.
6
On a floured surface, unfold and roll puff pastry to about 1/2 the original thickness. Place on a baking sheet.
7
Spoon leek mixture in center of puff pastry and spread out evenly in about a 12 inch circle. Top with sliced potatoes, Gruyère cheese and chives.
8
Fold edges of pastry loosely about halfway towards the center point of the crust. Pinch together folds to form a rustic tart shape.
9
Brush outer edge of pastry with egg and lightly salt and pepper if desired. Chill on baking sheet for 30 minutes before cooking.
10
Preheat oven to 375ºF. Bake 18 to 20 minutes, or until pastry is puffed and golden and potatoes are tender.
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