Leek And Potato Galette With Pistachio Crust
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Dough: Pulse pistachios in a food processor until coarsely ground
2
Add flour, salt, and sugar and pulse to combine
3
Add butter and pulse just until a coarse meal forms
4
With motor running, gradually stream in 1/2 cup ice water and process until dough comes together
5
Transfer dough to a work surface; form into a ball, then flatten into a disk
6
Wrap in plastic and chill at least 30 minutes
7
Pulse pistachios in a food processor until coarsely ground
8
Add flour, salt, and sugar and pulse to combine
9
Add butter and pulse just until a coarse meal forms
10
With motor running, gradually stream in 1/2 cup ice water and process until dough comes together
11
Transfer dough to a work surface; form into a ball, then flatten into a disk
12
Wrap in plastic and chill at least 30 minutes
13
Filling and assembly: Preheat oven to 400ºF
14
Heat 1 Tbsp
15
Oil in a small skillet over medium-low
16
Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes
17
Transfer to a plate
18
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper
19
Divide dough into 4 pieces
20
Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet
21
Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border
22
Scatter 1 Tbsp
23
Dill evenly over, then top with a thin layer of potato slices
24
Drizzle with oil; season with salt
25
Scatter one-quarter of leeks over potatoes
26
Fold edges of dough over filling, tucking and overlapping slightly as needed
27
Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes
28
Brush top of dough with egg
29
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes
30
Drizzle with honey and top with dill sprigs
31
Sprinkle with pink peppercorns, if using; season with salt and black pepper
32
Preheat oven to 400ºF
33
Heat 1 Tbsp
34
Oil in a small skillet over medium-low
35
Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes
36
Transfer to a plate
37
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper
38
Divide dough into 4 pieces
39
Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet
40
Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border
41
Scatter 1 Tbsp
42
Dill evenly over, then top with a thin layer of potato slices
43
Drizzle with oil; season with salt
44
Scatter one-quarter of leeks over potatoes
45
Fold edges of dough over filling, tucking and overlapping slightly as needed
46
Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes
47
Brush top of dough with egg
48
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes
49
Drizzle with honey and top with dill sprigs
50
Sprinkle with pink peppercorns, if using; season with salt and black pepper
51
Do Ahead Dough can be made 1 day ahead
52
Keep chilled
53
Dough can be made 1 day ahead
54
Keep chilled