Gluten-Free Leek & Potato Crostata

Instructions

• 1.

  In a food processor, pulse the flour, tapioca starch, and salt until combined. Add the cubed butter and pulse about 8 times, until the mixture resembles coarse crumbs with butter pieces the size of peas.

• 2.

  Add the ice water, one tablespoon at a time, pulsing after each addition until the dough begins to come together.

• 3.

  Turn the dough out onto a work surface. Using your hands, gently shape it into a rectangle and wrap it in plastic wrap. Avoid over-kneading; just work it enough to form the rectangle. Refrigerate for 1 hour.

• 4.

  While the dough is chilling, sauté the leeks in olive oil until softened, about 5 minutes. Season with salt and pepper, then set aside to cool.

• 5.

  To assemble, roll out the dough between two sheets of parchment paper into an approximately 5 x 10-inch rectangle. Scatter half of the leeks over the dough, followed by the potatoes, feta cheese, and the remaining leeks. Fold the edges of the dough over the filling, tucking and overlapping slightly as needed. Brush the top of the dough with beaten egg.

• 6.

  Bake in a preheated oven at 400°F for 35 to 40 minutes, or until the crust is golden brown. Let cool for 15 minutes before serving.