Sunday Supper: Leek, Red Potato and Feta Galette

Serves 4 to 6.

Note: From "Feeding a Family," by Sarah Waldman.

Crust:

• 2 c. unbleached all-purpose flour, plus more for dusting

• 1/2 tsp. kosher salt

• 1 c. (2 sticks) cold unsalted butter, cut into 1/2-in. cubes

• 1/4 c. ice water or more, as needed

• 3 leeks, white and light green parts thinly sliced (about 2 1/2 c.)

• 2 tbsp. extra-virgin olive oil

• 3 medium red potatoes, sliced into 1/8-in.-thick rounds

• 1/2 tsp. kosher salt

• 5 grinds of black pepper

• 4 tbsp. crumbled feta cheese

• Juice of 1/2 lemon

Directions

To make the crust: Measure the flour and salt into a food processor, then pulse a few times to combine. Add the butter cubes and continue to pulse until the butter bits are the size of peas. Next, turn the motor on and stream in the ice water, starting with 1/4 cup, then adding a bit more if the dough looks really sandy. Continue to run the motor until the dough just begins to form a ball. Turn the motor off.

Dust a work surface with flour, then turn out the dough and gently form it into a ball. Flatten the ball into a disk. Wrap the dough in plastic and store it in the refrigerator for at least 10 minutes and up to 24 hours. (Or place the wrapped dough in the freezer to use at a future date.)

Clean sliced leeks in large bowl of water — gritty soil often hides between the vegetable's layers. Dry the washed leeks well on a kitchen towel.

In large sauté pan, warm olive oil over medium heat. Add dry leeks, sliced potatoes, salt and pepper. Cook until vegetables are soft, gently tossing, about 10 minutes. Turn off heat and add in the chopped dill, crumbled feta and lemon juice. Allow filling to cool slightly as you roll out pastry dough.