Potato And Leek Galette

• 1 1/2 cups all purpose flour
• 1/4 cup cornmeal
• 1 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup cold butter
• 4 tablespoons ice water
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 1 leek large, white and pale green parts only, thinly sliced
• 5 ounces goat cheese
• 1/4 cup heavy cream
• 2 cloves garlic minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon thyme chopped
• 1 teaspoon parsley chopped
• 3 yukon gold potatoes large, thinly sliced, about 2 cups
• 1 egg beaten

1. Place flour and parmesan cheese in work bowl of food processor; pulse 2-3 times.
2. 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.
3. Heat 1 tablespoon olive oil in large skillet over high heat. Add leek and saute until softened, 3-4 minutes.
4. Combine goat cheese, cream, garlic, salt and pepper in medium bowl. Set aside until ready to use.
5. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400u0b0F.
6. 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.
7. Drizzle with honey and serve immediately.

flour, cornmeal, black pepper, parmesan cheese, cold butter, water, kosher salt, olive oil, only, goat cheese, heavy cream, garlic, kosher salt, fresh ground black pepper, thyme, parsley, gold potatoes, egg

Taken from www.yummly.com/recipe/Potato-and-Leek-Galette-2531688 (may not work)