Thin slices of potato form a golden, crisp crust around tender leeks and creamy ricotta. Lemon zest and arugula with a tangy vinaigrette keep every bite fresh.
This galette is all about the contrast between potatoes with browned edges and a soft filling of leeks and ricotta. Briefly pre-cooking the potato slices means the galette doesn’t need as long in the oven to cook through. Patting them thoroughly dry is important: any water left behind will make the layers soft rather than crisp. A firm, waxy potato will hold its shape; slice the potatoes as evenly as possible, using a mandoline or a sharp knife, for example.
Leeks become softer and milder when you let them wilt gently in olive oil. Keep the heat moderate and don’t let them brown: their light, sweet flavor should complement the potatoes, not overpower them. Rinse the leeks well after slicing, as grit can hide between the layers. Let them cool briefly after cooking before assembling the galette; hot, moist leeks can thin out the ricotta.
Ricotta gives the filling a soft, slightly grainy texture without making the dish feel heavy. Stir in lemon zest, using only the yellow part of the peel: the white pith tastes bitter. If the ricotta is very wet, let it drain briefly in a sieve. Soft goat’s cheese is an alternative, but it’s saltier and more pronounced, so taste the filling before adding extra salt. The lemon zest is still important, even if you use a different cheese.
Dress the arugula just before serving. Its peppery leaves and a vinaigrette made with mustard and vinegar balance the potatoes and cheese. Use a large bowl for the salad and toss gently so the leaves don’t get bruised. No arugula on hand? Mâche is milder; if you use it, add a little extra mustard or vinegar for enough bite. Serve the galette as a main course, with the salad on the side.
Let any leftovers cool within two hours, cover and store them in the refrigerator, and eat them within three days. Reheat pieces on a baking sheet in an oven at 180 °C until piping hot throughout; the potato layers will soften sooner in the microwave. Store any dressed salad separately. The galette also makes a good lunch the next day, though the potato edges won’t be as crisp as they are straight from the oven.
Preheat the oven to 220 °C (200 °C fan). Put a baking sheet in the oven to preheat and line a second baking sheet—or a sheet of parchment paper—with parchment paper.
Wash the leeks and thinly slice the white and light green parts into rings. Heat 2 tablespoons olive oil in a frying pan over medium-low heat. Cook the leeks with a pinch of salt for 8–10 minutes, until soft but not browned. Transfer to a plate and let cool.
Peel the potatoes and cut them into slices about 3 mm thick. Cook them in a large pan of salted water for 3 minutes. Drain and spread the slices out on a clean tea towel; pat them thoroughly dry.
Mix the ricotta with the lemon zest, a generous grind of black pepper and a pinch of salt. Arrange the potato slices on the parchment paper in an overlapping circle about 25 cm across, leaving a little edge outside the circle if you like. Brush lightly with olive oil.
Spread the softened leeks and ricotta over the potatoes, leaving a border of about 3 cm all around. Arrange the remaining potato slices on top, overlapping them, and brush lightly with oil too. Fold any slices sticking out back in.
Carefully slide the parchment paper with the galette onto the preheated baking sheet. Bake for 30–35 minutes, until the potatoes are cooked through and the edges are golden brown. Let rest for 5 minutes before slicing.
Meanwhile, whisk the mustard and red wine vinegar with 1 tablespoon olive oil and a pinch of salt to make a vinaigrette. Toss with the arugula just before serving. Serve the salad alongside the warm galette.
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