INGREDIENTS
2 C potatoes, peeled and thinly sliced
1 C leeks, washed and thinly sliced
1 C hot Italian sausage filling (removed from skin)
.5 C shredded Parmesan cheese
1 T fresh herbs, finely chopped – sage, thyme +/or rosemary work best
1 package pre-frozen puff pastry, ready to use (not frozen solid, not room temp)
1 egg yolk, whisked
2 T olive oil
METHOD
Place a baking sheet pan or stone into the middle rack of your oven and preheat oven to 375º.
In a medium skillet, over medium heat, add olive oil to warmed pan, then add sausage filling and cook gently until just barely cooked through – you just want to start the cooking, the process will finish in the oven. Remove sausage from heat and set aside.
Unfold the puff pastry onto a parchment paper sheet that is a few inches larger than the pastry on all sides.
Working from the middle, arrange the potatoes onto the pastry sheet in a pattern like scales on a fish, to cover about two-thirds of the surface – leaving two to three inches of pastry exposed all around the edges.
Scatter sliced leeks and sausage and herbs over the potatoes.
Fold the exposed pastry edges over towards the center of the filling – the center of your filling should still be exposed. Gently press the dough to itself where it overlaps, just to help it stick together, then brush all exposed pastry dough with the whisked egg yolk.
Unbaked galette, brushed with egg yolk, ready to bake.
Using the parchment sheet under your pastry, lift the creation and place it onto the pre-heated baking sheet (or stone) in the oven — the hot baking sheet help creates a crisp bottom. Bake for 12 to 16 minutes, until the pastry turns golden-brown.
Baked galette just removed from the oven. The parchment should be removed from under the pastry on the cooling rack to allow the bottom to breathe for a few minutes – this will help prevent a soggy bottom.
Remove pastry from oven and allow the pastry to rest for just two minutes on a cooling rack, before serving. Also tastes good at room temperature, or can be re-heated in about six minutes in a 325º oven.
TOOLS
Baking sheet / stone
Parchment sheet – about 12” x 18”
Cooling rack
Kitchen knife
Cutting board
Whisk