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Goat Cheese, Raisin and Leek Galette

The sweet addition of raisins makes the tart goat cheese mix the perfect backdrop for the roasted potatoes and leeks in these individual galettes. They are the perfect blend of savoury and sweet, and you can make indivual pies for easy lunches or make one large galette for a stunning entertaining dish.
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Servings: 4 Individual galettes
Course: Main Course
Cuisine: French
Ingredients Method

Ingredients
  

  • 2 1/2 2½ cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 cup chilled unsalted butter, cut into pieces
  • 1 tbsp olive oil, plus more for drizzling
  • 1 large leek, white and pale-green bit only, cleaned well, halved lengthwise and thinly sliced
  • 6 ounces fresh goat cheese
  • 1/3 cup California raisins, roughly chopped
  • 1/3 cup heavy cream
  • 2 Yukon gold potatoes, thinly sliced
  • 4 tbsps fresh chives, plus extra for garnish
  • 1 egg, beaten

Method
 

For the dough
  1. In a food processor, add flour, salt, and sugar pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together.
  2. Transfer dough to a clean lightly floured work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes. Dough can be made 1 day ahead just keep chilled. 
For the filling
  1. Preheat the oven to 400. In a small skillet over medium low heat, warm oil. Cook leeks, stirring occasionally, until softened, about 5 minutes. Transfer to a plate.
  2. Mix goat cheese, cream, and raisins in a medium bowl to combine; season with salt and black pepper.
  3.  Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leave a 1" border. Scatter 1 tbsp. chives evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chives, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
  4. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Top with a bit more oil and additional chives.