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A golden, crisp puff pastry crust surrounds this roasted leek and potato galette made from roasted spring vegetables and topped with toasted walnuts and vegan, dairy-free feta cheese

Roasted Leek and Potato Galette with Feta and Walnuts

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yield: 6 people


As for puff pastry, the sheets come in many shapes and weights. If using brands like Wewalka (13.2 ounces) or Dufour (14 ounces), roll the pastry into a, approximate 15- by 10-inch rectangle. If using Pepperidge Farm (17.3 ounces), simply roll one of the sheets into a 12- by 12-inch square. Approximate lengths and widths are good enough!


  • 1 sheet puff pastry from a 13- to 17-ounce package
  • All of the leeks (about 1 1/4 cups) and half of the potatoes (about 2 cups) from Roasted Spring Vegetables
  • 3 tablespoons chopped fresh dill
  • 3/4 cup crumbled Planetarian Feta (or store-bought dairy or plant-based)
  • 3/4 cup chopped walnuts
  • Egg white or aquafaba for brushing


  • Adjust oven rack to lowest position and heat oven to 400 degrees. Depending on the brand of puff pastry*, roll dough on parchment into a rough 12-in square or 10- by 15-inch rectangle, and then slide it onto a rimmed baking sheet.
  • Cut the leeks in medium dice and thinly slice the potatoes. Lay potatoes in a single layer over puff pastry, leaving a 1- to 1 1/2-inch border all the way around. Sprinkle potatoes with half the dill and toss leeks with remaining dill; scatter leeks over the potatoes. Sprinkle leeks with feta and then walnuts. Fold dough border over filling and brush to coat with egg white or aquafaba.
  • Bake galette until deep golden brown, about 30 minutes. Let rest a few minutes; cut and serve.