Rustic leek, potato and artichoke galette

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» Rustic leek, potato and artichoke galette

Carbon emissions: 0.27kg per serving

From Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley, £20

Galettes are essentially fuss-free pies that actually benefit from looking a little rough around the edges. The tattier the better when it comes to encasing whatever filling you choose – I’ve opted for classic potato and leek, as well as some pre-cooked artichokes for good measure. This rustic delight makes for a sensational centrepiece and I often serve it as part of a Sunday lunch. It’s so satisfying no one will be leaving the table hungry…and if you do happen to have leftovers, it’s particularly good eaten cold too.

Ingredients (serves 4-6)

  • 2 large potatoes, quartered
  • 1 heaped tsp coconut oil
  • 3 leeks, trimmed, cleaned, halved lengthways and sliced
  • 100g artichokes in oil, sliced
  • 1–2 tsp olive oil
  • Sea salt flakes and black pepper
  • Large handful of dill, chopped, to garnish
  • Pastry
  • 200g plain or spelt flour
  • 100g dairy-free margarine or vegetable shortening
  • Pinch of fine sea salt flakes
  • ¼ tsp brown sugar
  • 2–3 tbsp ice-cold water


  1. Preheat the oven to 240°C, Gas Mark 9.
  2. For the pastry, place the flour, margarine, salt and sugar in a large mixing bowl or food processor and lightly rub or pulse together to form a breadcrumb-like mixture. Add the water a tablespoon at a time and work or pulse together to form a dough (being careful not to overwork it at this point). Roll the dough into a ball, wrap it tightly in clingfilm and refrigerate for up to 30 minutes.
  3. Meanwhile, add the potatoes to the pan, cover with water and season generously with salt. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes, or until cooked through. Drain and set aside to cool, then cut into 1cm slices and season.
  4. Heat the coconut oil in a small frying pan over a medium heat, add the leeks and sweat lightly for 3–4 minutes until softened. Season and set aside.
  5. Remove the pastry from the refrigerator and roll it out on a lightly floured work surface to a 5mm thickness.
  6. Transfer the rolled pastry to a lightly floured baking sheet and arrange the leeks in the centre, leaving a 5–7cm border around the edges. Layer over the potato slices and artichokes and drizzle over a little olive oil. Gently fold the pastry inwards to secure the filling and bake for 30 minutes, turning the tray halfway through to ensure an even bake.
  7. Remove from the oven and leave to cool slightly, then slice and scatter over a little chopped dill to garnish. Serve.
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