Potato Galette with Smoked Salmon

Ingredients

• 2 large yukon gold potatoes
• 2 leeks, washed and chopped {white parts only}
• 1 shallot, chopped
• 1 cup of shredded gruyere cheese
• 3 tablespoons of olive oil
• 6 oz. of smoked salmon, thinly sliced
• 1 tablespoon of crème fraîche
• 1 tablespoon of chopped dill
• 1 tablespoon of capers
• pickled or fresh red onion, sliced

Instructions

1. Pre-heat the oven at 375 degrees.
2. Sauté leeks and shallots in 2 tbsp of the olive oil on medium heat until soft (about 5-6 minutes) adding salt and pepper to taste. Once done, remove from pan and let cool.
3. Wash and slice the potatoes into thin rounds, about ¼ inch thick. You can use a mandolin for thinner slices and to make the galette more crisp.
4. Place slices in a bowl of cold water, making sure the potatoes are submerged and soak for 30 minutes. Remove potatoes after soaking and dry thoroughly with a towel.
5. Brush the bottom and sides of a 9-inch tart pan with removable bottom with ½ tbsp of the olive oil.
6. Layer half of the potatoes on the bottom and top with half of the shallot/leek mixture and half the cheese. Add salt and pepper (to taste). Layer the remaining potatoes on top and brush with the remaining olive oil and season with salt and pepper.
7. Bake in the pre-heated oven for 25 minutes.
8. Remove galette and top with remaining cheese.
9. Bake 10 more minutes, making sure potatoes are cooked through (easily can pierce with a knife) and cheese is golden brown on top. Remove galette and allow it to come to room temperature.
10. Carefully remove the galette by lifting the bottom of the tart pan. Top with slices of smoked salmon, chopped dill, capers, and red onion (fresh or pickled).