Get the Recipe Potato, Leek, and Rosemary Galette with Pistachio Crust

Name: Get the Recipe Potato, Leek, and Rosemary Galette with Pistachio Crust
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1/2 1/2 cup pistachios; 2 2 cups all-purpose flour; 1 1 teaspoon kosher salt; 1 1 teaspoon granulated sugar; 14 14 Tablespoons unsalted butter; 1/2 1/2 cup cold water; 2 2 Tablespoons unsalted butter; 2 2 leeks; 4 4 ounces goat cheese; 3-4 3-4 garlic cloves; 1 1 teaspoon heavy cream; 2 2 Tablespoons fresh Rosemary; 1 1 large Yukon Gold potato; 1 1 teaspoon olive oil; salt and pepper; 1 1 egg

User Reviews

5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
6 servings
Course
Dinner
Cuisine
American

Get the Recipe Potato, Leek, and Rosemary Galette with Pistachio Crust

Uri Fleming

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Potato, Leek, and Rosemary Galette with Pistachio Crust - a hearty pistachio crust topped with tangy goat cheese, rosemary, potatoes, and savory leeks.

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Ingredients

Servings

CRUST:

1/2 1/2 cup pistachios
2 2 cups all-purpose flour
1 1 teaspoon kosher salt
1 1 teaspoon granulated sugar
14 14 Tablespoons unsalted butter
1/2 1/2 cup cold water

GALETTE:

2 2 Tablespoons unsalted butter
2 2 leeks cut into 1/4 inch rounds and cleaned well
4 4 ounces goat cheese room temperature
3-4 3-4 garlic cloves minced
1 1 teaspoon heavy cream
2 2 Tablespoons fresh Rosemary finely chopped
1 1 large Yukon Gold potato thinly sliced
1 1 teaspoon olive oil
salt and pepper to taste
1 1 egg beaten

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Instructions

To make the crust, start by crushing pistachios in a food processor. Combine flour, salt, sugar, and pistachios (either in food processor or large bowl). Cut in butter until a coarse meal forms. Slowly add in water until dough comes together. Form into a disk and chill for 30 minutes.
Pre-heat oven to 400°F. Line baking sheet with parchment paper. Melt 2 Tablespoons butter in large skillet; add leek rounds and cook until soft, approximately 3-4 minutes. Transfer to plate.
In a small bowl, combine goat cheese, garlic, heavy cream, salt, and pepper. Remove galette dough from the fridge and roll out on a floured surface. Roll into a 12 inch circle and place on parchment lined baking sheet.
Spread goat cheese mixture over dough, leaving approximately 1 inch around the edges. Sprinkle rosemary on top of cheese mixture. Layer potato slices around goat cheese; drizzle with olive oil, salt, and pepper. Top with leeks. Fold edges over approximately 2 inches to create the galette. Brush edges with egg wash.
Bake for 40-45 minutes, until edges are golden brown. Slice and serve!