Flaky Puff Pastry Galettes with Potato & Leek

 

A Weeknight and Leek Season

Weeknight meals are often shaped by what’s already in the fridge rather than what was carefully planned ahead. Leek season feels perfectly matched to that rhythm. It arrives when the days are shorter, when comfort matters more than novelty, and when dinner needs to feel grounding after everything else the day has asked of you. Something is soothing about washing and slicing leeks, then letting them soften slowly on the stove while the rest of the day finally settles.

This galette came together on one of those nights. A couple of sheets of puff pastry from the freezer, a few leeks, and some potatoes that needed using. Nothing fancy, just the craving for something warm and grounding. I par-boil the potatoes, so they bake evenly, layer them first for a sturdy base, then spoon the soft, thyme-scented leeks over top.

It’s simple food that feels generous—perfect with a green salad, best eaten slowly, and always better knowing there might be leftovers for tomorrow. Enjoy!

Yield

Makes 2 galettes, serving 6–8

Prep Time

30 minutes

Cook Time

40–45 minutes

Oven Temperature

400°F (200°C)

Ingredients

• 2 sheets store-bought puff pastry, thawed

• 4 medium Yukon Gold potatoes, thinly sliced

• 4 leeks, white and light green parts only, thinly sliced

• 4 tablespoons olive oil

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• 1 cup grated Gruyère or Parmesan 

• Kosher salt and freshly ground black pepper

• 1 egg, beaten (for egg wash)

Optional garnishes:
Fresh thyme leaves, cracked black pepper, olive oil drizzle

Method

1. Par-boil the potatoes

Bring a large pot of well-salted water to a boil. Add the sliced potatoes and cook for 3–4 minutes, just until barely tender. Drain immediately and spread on a clean towel or tray to steam-dry. Season lightly with salt and pepper.

2. Cook the leeks

Preheat the oven to 400°F (200°C).

Heat the olive oil and butter in a large skillet over medium heat. Add the leeks and a pinch of salt. Cook gently for 10–12 minutes, stirring occasionally, until soft and sweet but not browned. Add the garlic and thyme and cook for 1 minute more. Remove from heat.

3. Prepare the pastry

Line two baking sheets with parchment paper. On each sheet, roll out one puff pastry sheet slightly to smooth the creases.

4. Assemble the galettes

On each puff pastry sheet, arrange the par-boiled potato slices in overlapping circles, forming an even base in the center and leaving a 1½–2-inch border around the edges.

Sprinkle the cheese evenly over the potatoes, if using. Spoon the cooked leek mixture over the cheese.

5. Fold and glaze

Fold the pastry edges over the filling, pleating gently as you go. Brush the folded edges with the beaten egg.

6. Bake

Bake for 30–40 minutes, rotating the pans halfway through, until the pastry is deep golden and crisp and the potatoes are lightly browned. If the pastry browns too quickly, tent loosely with foil.

7. Finish and serve

Let rest for 5 minutes before slicing. Finish with fresh thyme, cracked black pepper, and a light drizzle of olive oil if desired.

Notes

• Par-boiling the potatoes ensures they cook evenly without over-baking the pastry.

• These galettes are best served warm, but reheat well in the oven or the air fryer.

• Pair with a simple green salad with a citrus vinaigrette.