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Leek & Potato Galette
This delicious galette has a pistachio crust and a filling of delicate leeks and earthy potatoes.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
30 mins
Servings: 8 / Makes 4 6 " galettes
Calories: 525 kcal
Course:
Appetizer
Cuisine:
International
Ingredients
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
Instructions
for the dough
- Pulse the pistachios in a food processor until they are coarsely ground.
- Add flour, salt, and sugar and pulse to combine. Add the butter and pulse carefully just until a coarse meal forms.
- Keep motor running and gradually add in ½ cup ice water and process until the dough comes together. Dont overdo it.
- Transfer the dough to your work surface , form into a ball, then flatten it into a disk. Wrap it in plastic and chill for at least 30 minutes.
Cup of Yum
for the filling and assembly
- Preheat oven to 400º.
- Heat 1 tbsp. oil in a small frying pan over medium heat. Cook leek, stirring occasionally, until softened but dont alow it to take on any color, about 5 minutes. Transfer to a plate and set aside.
- Combine the goat cheese, cream, and garlic in a bowl , season with sea salt and freshly ground black pepper.
- Divide your dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8″ round. Carefully transfer it to a parchment-lined baking sheet.
- Spread half of goat cheese mixture over the dough, leaving a 1″ border.
- Add 1 tbsp. dill evenly all over cheese, then top with a thin layer of potato slices. Drizzle some olive oil and season with salt and freshly ground pepper. Add 1/4 of leek all over potatoes.
- Gently fold the edges of dough over filling, tucking and overlapping slightly as needed.
- Repeat with process to make three more galettes. Brush the top of dough with egg.
- Bake the galettes until crusts are golden brown and potatoes are soft, 30–40 minutes.
Serve!
- Drizzle honey all over and top with some dill sprigs. Serve as an appetiser or pair with a fresh green salad for a great meal.
Notes
- You can make the dough 1 day ahead. Just keep it chilled.
- Recipe adapted from Bonappetit.com/Shelly Westerhausen
- Recipe adapted from Bonappetit.com/Shelly Westerhausen
- You can make the dough 1 day ahead. Just keep it chilled.
- If you can't find raw pistachios, roasted pistachios will work just fine. If no pistachios are available you can use walnuts instead.
Nutrition Information
Calories
525kcal
(26%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
36g
(55%)
Saturated Fat
20g
(100%)
Cholesterol
101mg
(34%)
Sodium
363mg
(15%)
Potassium
341mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1256IU
(25%)
Vitamin C
11mg
(12%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8/ Makes 4 6 " galettes
Amount Per Serving
Calories 525
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 101mg | 34% |
| Sodium | 363mg | 15% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1256IU | 25% |
| Vitamin C | 11mg | 12% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.