Dark, wintery evenings in January call for comforting, hearty meals. And this is exactly what this recipe delivers. Buttery pastry, melted raclette cheese and seasonal vegetables come together to create a moreish, filling supper. This recipe is the result of needing to use up some leftover cheese from the festive season. A chunk of delicious, rich raclette couldn’t possibly go to waste. This recipe will work just as well with other Alpine cheese such as emmental or gruyère too. Galettes are also forgiving and relaxed recipes – if you’ve got the dough right, it’s essentially a vehicle for onions, cheese, herbs and vegetables. Feel free to experiment – they’re a great way to clear out the fridge!

For warmer months, try our tomato galette recipe.

Leek, potato and raclette galette

A hearty winter galette for using up leftover cheese and seasonal vegetables.

Prep Time 1 15

Cook Time 35

Servings 6

Ingredients

For the galette dough

200 grams plain flour (plus extra for dusting)
½ tsp salt
150 grams butter
80 grams sour cream
1½ tbsp white wine vinegar
50 ml ice water
1 beaten egg

For the topping

2 leeks
3 medium potatoes (around 375g)
150 grams raclette cheese (gruyère or other Alpine cheeses work well)
1 tbsp butter
pinch salt and pepper
1 tsp fresh thyme (opt for fresh and as we found dried a little too strong during testing)

Steps

Mix the plain flour and salt.
Rub in the diced butter with your fingers until the mixture resembles breadcrumbs.
Combine the sour cream, white wine vinegar and the ice water. Add to the butter and flour mixture.
Bring the dough together. This is a sticky dough so you may need to add additional flour. Knead once or twice to bring into a smooth ball.
Wrap and chill the dough for at least 1 hour.
Meanwhile, peel and finely slice the potatoes. Then boil until just softened but still holding their shape.
Slice the leeks into ½ inch circles and fry in butter with a pinch of salt and pepper. If you're feeling patient and want to create a more decorative galette, use tongs to carefully turn over each circle and help them keep their shape.
Grate the cheese and mix with the thyme.
Preheat the oven to 180℃ (fan).
Flour the work surface and roll the chilled dough out until it is around 30 cm in diameter. As the dough will get sticky again quickly, have plenty of flour to hand. When rolled out to 30cm, lift onto parchment and position on a baking tray.
Sprinkle on some cheese and leeks, then arrange the potatoes so they overlap slightly. Leave a gap of around 5-10cm around the edges.
Top with the remaining cheese and carefully position any remaining leeks. Then fold in the edges of the dough in rough pleats.
Brush the pleated edges with beaten egg. Bake in the oven for 35-40 minutes until the edges are golden brown.
Leave to cool for 5 minutes before serving.

Recipe Notes

For the ice water: measure out 60ml of water and pour into a small freezable container. Place in the freezer for 15-20 minutes until almost beginning to freeze.
This is a sticky dough, so you’ll need to keep it as cold as possible and work quickly.

For a cosy evening in, get inspired by our simple winter tablescape ideas to elevate the everyday.

Recipe Slow Food