Dill Potato Galette
- Yield: 6 servings 1x
Ingredients
Scale
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
Filling:
- 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
Egg Wash:
- 1 egg, lightly beaten
- splash of heavy cream or whole milk
Garnish:
- fresh chives, snipped
Instructions
- 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.
- 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.
Notes
- It’s best to make the pie dough and filling the day before you plan to bake your galette.
- If you’ve never folded up a galette before, this video from Preppy Kitchen will guide the way.
Find it online: https://recipes.fikabrodbox.com/dill-potato-galette/
