Yield: 6 servings
All-Butter Pie Dough:
- 1 Tbsp apple cider vinegar or distilled white vinegar
- ½ cup (114g) water
- 1 ¼ cups (150g) all-purpose flour
- ½ tsp granulated sugar
- ½ tsp kosher salt
- ½ cup (113g) unsalted butter, cold and cubed
- 4 ounces (114g) full fat cream cheese, softened
- ¼ cup (57g) sour cream
- 1 Tbsp + 1 tsp Spicewalla Dill Weed, divided
- 1 ½ Tbsp (23g) prepared horseradish
- ¼ tsp kosher salt
- freshly cracked black pepper, to taste
- zest of ½ a lemon
- 4 or 5 (roughly 275g) baby red potatoes or new potatoes
- 1 Tbsp olive oil
- 1 egg, lightly beaten
- splash of heavy cream or whole milk
- fresh chives, snipped
NOTE: It’s best to make the pie dough and filling the day before you plan to bake your galette.
- Start by preparing the pie dough. Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
- In a large bowl, whisk together flour, sugar, and salt.
- Add cold, cubed butter, tossing around gently to coat. Using a pastry blender or fork, cut in butter until the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
- Add ice cold water one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl.
NOTE: Do NOT add all the water at once. You don’t want the dough to get so wet that it becomes sticky. You should only be adding 4–5 tablespoons of water total.
- Wrap dough in cling film, then press into a patty shape. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
- Next, make the creamy part of the filling by mixing softened cream cheese, sour cream, 1 tablespoon dill weed, horseradish, kosher salt, black pepper, and lemon zest. Store in sealed container in the fridge overnight. (This gives the flavours time to mingle.)
- Now go enjoy the rest of your day, and we’ll see you back here again tomorrow.
- Hi again! Let’s start rolling! Line a baking sheet with parchment paper; set aside. Take creamy filling out of fridge so it can warm up a smidge.
- Using a mandolin (and the guard!), cut potatoes into 1/8" thick slices. Dab slices dry with paper towels or a clean kitchen towel, then place into a medium bowl.
- Toss potato slices with olive oil, remaining 1 teaspoon dill weed, a pinch of kosher salt, and a wee bit of freshly cracked black pepper.
- Flour your work surface and rolling pin. Retrieve dough from fridge, place on your well-floured surface, and sprinkle top with a little bit of flour.
- Begin gently rolling out the dough into a 12" circle that is 1/8- to ¼-inch thick, making sure to pick up and rotate the dough every few rolls.
- Gently transfer dough circle to prepared baking sheet.
- Spread creamy filling onto dough circle, leaving a bare 1" border. Place potato slices on top.
NOTE: We started with the outer ring of potato slices, slightly overlapping each slice. Then we worked our way inwards with slightly overlapping concentric potato rings.
- Form galette by folding a section of the bare dough border up towards the centre, adding pleats as you fold up each new section. (If you’ve never done this before, this video from Preppy Kitchen will guide the way!)
- Place baking sheet in fridge for 30 minutes.
- While the galette is chilling, heat oven to 375°F. Also, make egg wash by whisking together one egg and a splash of cream or milk.
- Pull baking sheet from fridge. Brush crust with egg wash.
- Bake for 45 minutes or until golden brown.
- Allow to cool for 5–10 minutes, then top with snipped fresh chives before serving.