For the dough (adapted from Where Cooking Begins by Carla Lalli Music):
1 ¾ all purpose flour
1 teaspoon Kosher salt
1 teaspoon sugar
2 sticks of cold butter, largely cubed
¼ cup cold water
For the filling:
4 ounces Terrell Creek Farm's Chevre
5 tablespoons heavy cream
3 medium Yukon Gold potatoes
1 medium leek
A few sprigs of fresh thyme
- Fill a glass measuring cup with about ½ cup of water place in the freezer to chill (just for a few minutes).
- On a clean work surface measure flour, salt and sugar. Use hands to combine.
- Add large cubes of butter to dry ingredients and begin to work with a rolling pin. Work until the butter is rolled into thin sheets.
- Using your hands or a bench scraper, bring the mixture together into a small pile. Your dry ingredients and butter should still be distinct at this point—you haven’t made a homogenous dough yet.
- Pour ¼ cup of chilled water onto your mixture and combine with your hands. This should still be a loose, shaggy dough—it’s how you get flaky crust.
- Roll into a large, rough rectangle. Fold the top of the rectangle onto itself and then the bottom, too (like a trifold letter). Rotate the rectangle 90 degrees.
- Repeat the fold/roll process two more times. This is when your dough will start to hydrate and come together.
- Shape dough into 1-inch-thick disc. Wrap with plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees.
- Trim the bottom and leafy top of the leek. Cut the white & light green section only lengthwise and into fine slices. Sauté in one tablespoon of olive oil over medium low heat just until soft. Try not to add any color.
- Combine goat cheese, cream, salt, and thyme leaves (removed from rough stem). Season with salt and pepper.
- Peel and slice potatoes into thin coins.
- Roll dough out into a rough circle, about 12-14 inches across.
- Spread goat cheese mixture onto dough, leaving at least one inch of dough to fold over.
- Arrange potato slices in a single layer. Sprinkle pre-cooked leek slices over top.
- Fold the edges of dough over, tucking as needed. Brush exposed dough with egg.
- Bake at 400 degrees for 40-50 minutes or until golden brown.