I love trying new recipes and new techniques. Today’s Meatless Monday recipe includes several new techniques—using a mandoline and making crust in a food processor.
I’ve wanted to buy a mandoline for a while, and when I saw this recipe from Bon Appetit, I decided now is the time. I bought it at a local kitchen tool paradise called Spoons ‘n’ Spice. I have to say that the ease of slicing the potatoes in this recipe made me realize that I may be using my new mandoline more than I’d originally thought.
I’ve made many a pie crust and galette crust in my life, but I’ve always done it by hand. I have to say that mixing all the ingredients in a matter of a few minutes in the food processor, as this recipe suggests, was pretty nice. I may not do this every time I make a crust, partly because I like getting my hands into it, but it definitely saved a lot of time and mess.
While this recipe is not vegan, you could try substituting one of the wonderful soft nut cheeses for the goat cheese. I substituted almond milk for whipping cream. Earth Balance can substitute for the butter in the pie crust. The alterations I made to the recipe are reflected below.
Finally, I ended up with quite a few extra thinly sliced potatoes after I’d assembled the galettes. I baked the slices and made some homemade potato chips. They were amazing! Here’s how: Spray a cookie sheet (or two) with cooking spray (I used organic coconut oil). Lay out the potato slices in a single layer. Brush with a little oil and bake at 375° for 10-15 minutes. They bake at different rates, so keep an eye on them. You may need to pull some of them off the sheet after as little as 5 minutes. Sprinkle with a little salt after you pull them out of the oven.
Goat Cheese, Leek, and Potato Galettes with Pistachio Crust
Makes four 6-inch galettes
