Leek and Potato Galette with Pistachio Crust
For a lovely light lunch, appetizer or side dish, this Leek and Potato Galette with Pistachio Crust is the answer! Crushed pistachio nuts make the crust more substantial (and colorful) and the filling of goat cheese, sautéed leeks, dill and Yukon Gold potatoes really defines this simple galette. Drizzle a little honey over the top and you will fall in love!
I love a good galette, especially because the dough is typically so easy to make. It all comes together in the food processor with very little effort.
Pulse the pistachios until they are coarsely ground. Add flour, salt and sugar and pulse to combine. Add the butter and continue to pulse until a coarse meal forms and then slowly add in ice water and process until the dough comes together.
Flatten the dough into a disc and wrap in plastic and refrigerate for at least 30 minutes. That’s it for the dough for now!
Meanwhile, sauté the leeks until soft.
In a bowl, mix the cream cheese, heavy cream and garlic together.
Remove the dough from the fridge and divide it into four pieces. Roll each one into an 8-inch round.
Spread the cream cheese over each piece leaving a 1-inch border. Scatter dill over and then top with a thin layer of potatoes. Follow that with the sautéed leeks and fold up the edges around the filling, tucking and overlapping as necessary. Brush the top of the dough with the beaten egg.
Bake the galettes until the crusts are golden brown and the potatoes are soft.
To serve, drizzle the tops with honey and sprinkle dill over. Finally, sprinkle a little pink peppercorn over and serve.
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Leek and Potato Galette with Pistachio Crust
Makes: 4 6-inch galettes
Prep Time: 10 minutes
Bake Time: 45 minutes
Total Time: 55 minutes
Ingredients
Dough:
- 1/2 cup raw pistachios
- 2 & 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
Filling and assembly:
- 1 tbsp olive oil, plus more for drizzling
- 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 4 ounces fresh goat cheese
- 5 tbsp heavy cream
- 2 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- All-purpose flour (for surface)
- 4 tbsp coarsely chopped dill, divided, plus sprigs for serving
- 2 large Yukon Gold potatoes, thinly sliced
- 1 large egg, beaten to blend
- Crushed pink peppercorns (for serving; optional)
Instructions
Dough:
Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
Filling and Assembly:
Preheat oven to 400°F. Heat 1 tablespoon oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8-inch round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1-inch border. Scatter 1 tablespoon dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
Chef’s Note:
Dough can be made 1 day ahead. Keep chilled.
Recipe from Epicurious
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