Leek and Potato Galette With Pistachio Crust
Elegant, fun and flavorful dish – beautiful presentation for guests
Ingredients
Dough
- ¼ cup raw pistachios
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- 1 stick chilled butter cut into pieces
Filling
- 1 TBS olive oil plus more for drizzling
- 1 leek white and pale-green parts, halved lengthwise, thinly sliced
- 2 oz goat cheese or cream cheese
- 2-3 TBS fat-free half-n-half
- 1 TBS garlic squeeze tube
- salt and pepper
- all-purpose flour for surface
- 2 TBS dill chopped & garnish sprigs
- 2 Yukon Gold potatoes thinly sliced
- 1 large egg beaten to blend
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. Gradually stream in ice water and process until dough comes together. Transfer dough to a work surface; form into 2 balls, and flatten into disks. Wrap in plastic; chill at least 30 mins.
Filling and Assembly
- Preheat oven to 400º F. Heat oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 mins. Remove.
- Mix goat/cream cheese, cream, and garlic in a bowl to combine; Salt and pepper to taste.
- Roll out 1 piece of dough on a lightly floured surface to an 8-inch round; transfer to a parchment-lined baking sheet. Spread ½ of goat cheese mixture over dough, leaving a 1″ border. Scatter ½ dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter ½ of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat for 2nd galette. Brush dough w/egg.
- Bake until crusts are golden brown ~35 mins.