Potato and leek galette

Peel the potatoes and slice into rounds about a quarter inch thick, as thin as possible without being see-through.

Bring water to a boil in a saucepan, turn the heat off (or take it off the burner) and add the salt.

Add the potato rounds with the heat off and leave 15 to 20 minutes to soften, so the potatoes are not raw when the crust is baked.

Cut off the dark green parts of the leeks, thinly slice the light green and white parts and swish in a bowl of water, changing the water until clear.

Lift the leeks into a frying pan with the olive oil and a pinch of salt and cook until soft, about seven or eight minutes.

Add the grated garlic and warm through until fragrant without burning; take off the heat.

Cheese filling: crumble the feta over the sour cream, add the dried thyme and mix until incorporated.

Drain the partially cooked potatoes, transfer to a bowl, drizzle with olive oil, season with salt, black pepper and thyme and toss; taste.

Roll out the puff pastry to a 16 inch diameter without making it too thin, so it stays flaky.

Spread the cheese mixture over the center, sprinkle the mozzarella on top, then the leek and garlic mixture, then arrange the potato slices in circles.

Fold the pastry edges over to hold the filling; optionally drizzle with olive oil.

Mix the egg yolk with the milk and brush over the pastry edges (or brush with olive oil).

Bake at 350F on the center rack for 40 minutes.

Raise to 400F, move to the top rack and bake about 15 more minutes until golden.

Rest at room temperature about 10 minutes.

Balsamic glaze: whisk the balsamic dressing, olive oil, honey and a drop of Dijon until emulsified.

Drizzle the glaze over the slightly cooled galette or serve it alongside; garnish with finely chopped parsley, cut into portions and serve.