Gluten free feta and leeks galettes

Author: Geneviève Arbour Dt. P.
Galettes de feta et poireaux, sans gluten
Preparation 10
Baking 30
Portions 4
Freezing No


  • 4 medium size potatoes (or 650 gr) peeled and slice into cubes
  • ½ package of 250 gr or (1 ½ cup) 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
LeeksFind our bag in yourlocal grocery store

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  • 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.

Chef's notes