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Get the Recipe Potato, Leek, and Rosemary Galette with Pistachio Crust
Potato, Leek, and Rosemary Galette with Pistachio Crust - a hearty pistachio crust topped with tangy goat cheese, rosemary, potatoes, and savory leeks.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Course:
Dinner
Cuisine:
American
Ingredients
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
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!
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