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Bon Appétit

Leek and Potato Galette with Pistachio Crust

4.8

(46)

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Shay Harrington

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Recipe information

  • Yield

    Makes four 6" galettes Servings

Ingredients

Dough

½

cup raw pistachios

2½

cups all-purpose flour

1

teaspoon kosher salt

1

teaspoon sugar

1

cup (2 sticks) chilled unsalted butter, cut into pieces

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

Kosher salt, freshly ground pepper

All-purpose flour (for surface)

4

tablespoons 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)

Preparation

  1. Dough

    Step 1

    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 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.

    Step 2

    Do Ahead: Dough can be made 1 day ahead. Keep chilled.

  2. Filling and Assembly

    Step 3

    Preheat oven to 400º. Heat 1 Tbsp. 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.

    Step 4

    Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.

    Step 5

    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 Tbsp. 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.

    Step 6

    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.

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Reviews (46)

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  • A nice offering to bring to someones house. will make time and time again.

    • Kelly

    • NY

    • 2/27/2022

  • Whatever you do, do NOT overcook this! I made the mistake of leaving it in for another 10 minutes after the first 30 because the crust wasn't quite "golden", but I ended up drying it out. So upsetting! It would have been fabulous, with a little more of the goat cheese mixture, (I made two larger galettes) and maybe a bit thicker layer of potatoes, but next time I'll bake at 350º and watch it like a hawk!

    • Tammy

    • Palm Desert. CA

    • 1/7/2022

  • I have a couple things to add to my earlier review. First, I thought this tart was much better the next day, reheated, because the dry crust absorbed some of the moisture from the filling. Second, the “something” this was lacking, I believe, was a “wet” sweet-tart element. I served this the next day with a side of chutney — Stonewall Kitchen mango chutney, specifically — and it was superb. I think an onion confit would be good, too.

    • Peeps

    • California

    • 11/29/2021

  • Absolutely amazing, delicious, yet easy recipe! I made this for thanksgiving and it was so good. The crust is just perfectly flaky and so easy to make. If you are worried this recipe might be too bland, you can easily fix that by using extra fresh herbs, mustard, more garlic, more salt and pepper etc. Doubling the goat cheese will also me delicious. I'll definitely be making this recipe again!

    • BeeVee

    • Portland, OR

    • 11/25/2021

  • This recipe is a good start, but it needs tweaking. I thought it needed more leeks and cheese, and although the potatoes did cook when used raw, I would either sauté or steam them beforehand next time. The crust was disappointing: too dry. I usually add an egg to my galette pastry, so maybe I will try that. I would certainly increase the black pepper, too. The leeks might do better under the potatoes instead of on top because they scorched in the very hot oven. Anyway…It was good enough to keep working in it, but was just okay as is.

    • Peeps

    • 11/25/2021

  • Can these be made in advance, refrigerated and baked the next day?

    • Laurie

    • Berkeley, CA

    • 11/12/2021

  • Very tasty. I used an herbed goat cheese (with garlic and chives). I especially liked the crust. Will definitely make this again.

    • Karin Anderson

    • Portland/ME

    • 4/19/2021