Leek & Potato Galette

for the crust

• ½ cup pistachios raw
• 2½ cups all-purpose flour
• 1 tsp sea salt
• 1 tsp sugar
• 1 cup unsalted butter 2 sticks chilled unsalted butter, cut into pieces

for the filling and assembly

• 1 tbsp extra virgin olive oil to saute leek
• 1 leek white and pale-green parts only thinly sliced
• 4 oz goat cheese
• 6 tbsp heavy cream
• 2 garlic cloves finely chopped
• 4 tbsp Dill coarsely chopped
• 2 large yukon gold potatoes thinly sliced
• extra virgin olive oil for drizzling
• sea salt
• freshly ground pepper
• 1 egg beaten
• All-purpose flour (for surface)

For serving

• honey for drizzling
• dill sprigs