Ingredients
1 egg, beaten
2-3 large yukon gold potatoes, thinly sliced (about 2 cups)
1 tsp. parsley, chopped
1 tsp. thyme, chopped
½ tsp. fresh ground black pepper
½ tsp. kosher salt
2 cloves garlic, minced
¼ cup heavy cream
5 oz. goat cheese
1 large leek, white and pale green parts only, thinly sliced
1 Tbsp. plus 1 tsp. olive oil
½ tsp. kosher salt
3-4 Tbsp. ice water
½ cup cold butter
½ cup grated parmesan cheese
1 tsp. black pepper
¼ cup cornmeal
1½ cups all-purpose flour
Step by step
Place flour and parmesan cheese in work bowl of food processor; pulse 2-3 times.
Add butter and pulse until mixture looks like coarse meal. With processor running, slowly add 6-8 tablespoons ice water until dough comes together. Transfer to work surface. Flatten into a disk and wrap in plastic wrap. Refrigerate 30 minutes.
Heat 1 tablespoon olive oil in large skillet over high heat. Add leek and sauté until softened, 3-4 minutes.
Combine goat cheese, cream, garlic, salt and pepper in medium bowl. Set aside until ready to use.
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
Roll dough into rustic 14-inch round on lightly-floured parchment paper. Spread goat cheese over dough leaving a 2-inch border. Scatter half of the leeks on top. Top with potatoes and the remaining leeks, thyme and parsley. Drizzle with remaining 1 teaspoon olive oil. Fold edges of dough over filling, overlapping when needed. Brush top of dough with egg. Bake Galette until crust is golden brown and potatoes are easily pierced with a fork, about 30-40 minutes.
Drizzle with honey and serve immediately.