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Potato and Leek Galette + Gem Salad

difficulty level: intermediate

  • 2 hr
  • From 115 US dollars

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR MENU: Potato + Leek Galette Gem Salad INGREDIENTS YOU'LL NEED: Serving Size: 4-6, adjust for what you need Kosher Salt Granulated Sugar Black Pepper, in a mill Crust: 2 ½ cups AP flour ½ cup whole wheat flour ½ tsp kosher salt 1 tsp sugar 2 sticks (1 cup) butter, frozen ½ cup ice water, divided Potato + Leek Filling: 4 oz goat cheese ¼ cup heavy cream 2 cloves garlic, grated 1 leek, thinly sliced 1 T olive oil, plus more for drizzling ½ lb yukon gold potatoes, about 2 medium 4 springs thyme 2 T honey 1 tsp pink peppercorns, coarsely ground Salt and pepper Maldon salt for finishing 1 egg, for egg wash Gluten & Dairy Free Version: Use Cup for Cup GF flour or Pamela’s GF flour instead of the whole wheat and AP flour. Use vegan butter (we recommend Earth's Balance) for the crust, and vegan goat cheese (we recommend Miyoko's vegan goat or cream cheese). The vegan cheese can be thinned a bit with alt mylk of choice. GEM SALAD WITH RADISH & FENNEL: 4 hearts gem lettuce, cleaned and separated into leaves ¼ bulb of fennel, shaved thinly 2 red radishes, shaved thinly 1 small shallot, finely minced 1 sprig fresh parsley, leaves only, chopped 1 green onion, chopped 1 tbsp Dijon mustard 2pc canned anchovies (optional) ¼ cup red wine vinegar ¾ cup extra-virgin olive oil 1 tsp honey EQUIPMENT YOU'LL NEED: Sharp chef’s knife Cutting board Paper towels Side towels Apron, optional but recommended Medium saute pan Small saucepan Medium mixing bowl Cheese grater Heatproof spatula Baking sheet with parchment Springform pan or glass pie pan, optional Pastry brush Cooling rack

Reschedule + Cancellation Policy

To reschedule a class, email at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.

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