Gluten-free feta and leeks galettes

Name: Gluten-free feta and leeks galettes
Prep time: 40 min
Cook time: 30 min
Yield: 4
Cuisine: Accompagnements
Ingredients: 4 medium size potatoes (or 650 gr) peeled and slice into cubes; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 60 ml (1/4 cup) of chopped dill; 250 ml (1 cup) or 120 gr of cubed Feta cheese; 5 ml (1 teaspoon) of butter; 15 ml (1 tablespoon) of fresh lemon juice; 1 egg; Rice flour; 60 ml (1/4 cup) of canola oil

Rate this recipe

Author: Geneviève Arbour Dt. P.

Keep screen on

Preparation 10

Baking 30

Portions 4

Freezing No

Ingredients Preparation

Ingredients

4 medium size potatoes (or 650 gr) peeled and slice into cubes
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
60 ml (1/4 cup) of chopped dill
250 ml (1 cup) or 120 gr of cubed Feta cheese
5 ml (1 teaspoon) of butter
15 ml (1 tablespoon) of fresh lemon juice
1 egg
Rice flour
60 ml (1/4 cup) of canola oil

Preparation

Side-by-side mode

In a casserole, cover potatoes cubes with water and cook until tender. Drain.
Meanwhile, brown leeks with butter for 5 to 10 minutes until tender.
With a cake mixer, with the flat whip, set potatoes into puree. Add dill, egg, leeks, Feta. Mix well. Cover bowl with a plastic film and refrigerate 30 minutes, until mixture is firm.
Make 60 ml of mixture into circles of half a centimeter thick. Flour. This recipe can make at least 20 galettes. Roast 3 galettes at a time into oil. Cook 3 minutes for each sides. Lay galettes on a cookie sheet and oven bake at 400ºF (200ºC) for 15 minutes.