Leek and Potato Galette with Pistachio Crust

I’m not much of a pie/tart/galette maker, but one of the great things about galettes is that they’re essentially free-form, so neatness doesn’t count. The nut crust looked interesting and we had all the other ingredients on hand. Makes 4 individual galettes.

Leek and Potato Galette with Pistachio Crust

Dough

• ½ cup raw pistachios
• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into pieces
• ½ cup ice water, more or less as needed

Filling and Assembly

• 1 tablespoon 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 tablespoons heavy cream
• 2 garlic cloves, finely chopped
• Salt and pepper
• Flour (for surface)
• 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
• 2 large Yukon Gold potatoes, thinly sliced
• 1 large egg, beaten
• Crushed pink peppercorns (for serving; optional)

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 it starts to come together (and looks like oatmeal). With motor running, gradually stream in ½ 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. Dough can be made ahead of time and refrigerated.

Filling and Assembly

Preheat oven to 400°. Line 2 baking sheets with parchment paper and set aside.

Heat 1 tablespoon olive 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, garlic, salt and pepper in a medium bowl to combine.

Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8″ round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one quarter of goat cheese mixture over dough, leaving a 1″ border. Scatter 1 tablespoon dill over, then top with a thin layer of potato slices. Drizzle with olive 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 to make 3 more galettes. Brush top of dough with egg. Bake until crusts are golden brown and potatoes are soft, 30—40 minutes.

Top with dill sprigs. Sprinkle with pink peppercorns, if using, serve and enjoy!

My verdict:

I subbed pine nuts for the pistachios in the galette crust and it was delicious! Next time, I’ll roll out the dough a little thinner, but otherwise it was great. I had pink peppercorns and they added a nice fruity, peppery touch. Worth using if you have any on hand or getting if you need an excuse.