Potato, Leek, and Rosemary Galette with Pistachio Crust
User Reviews
5
Potato, Leek, and Rosemary Galette with Pistachio Crust
Description
The Potato, Leek, and Rosemary Galette with Pistachio Crust combines a nutty, crumbly crust made from pistachios and butter with a savory filling of goat cheese, garlic, and fresh rosemary. Thin slices of Yukon Gold potato and sautéed leeks are layered over the goat cheese mixture, adding creamy and tender textures. The rosemary provides a subtle pine-like aroma that lifts the flavor profile. Rolled into a rustic 12-inch round and baked at 400°F, the edges of the galette are folded over, giving a handheld and casual look.
The cooking method melds soft, flavorful vegetables with the richness of the cheese and crispness of the nutty crust. The olive oil drizzled over the potatoes aids in browning and flavor, while seasoning with salt and pepper balances the components. This galette works well as a savory brunch item or a light lunch paired with a green salad or simple soup.
Rolling the chilled crust dough carefully on a floured surface ensures a flaky texture, and sautéing the leeks til tender before assembly prevents any raw onion bite. The goat cheese mixture blends creamy textures with garlic’s pungency and a touch of heavy cream for richness. Folding the dough edges over the filling creates a rustic tart that holds together during baking.
Ingredients
CRUST:
- 1/2 /2 cup pistachio
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 14 Tablespoons butter unsalted
- 1/2 /2 cup water cold
GALETTE:
- 2 Tablespoons butter unsalted
- 2 leek cut into 1/4 inch rounds and cleaned well
- 4 ounces goat cheese room temperature
- 3-4 garlic minced, cloves
- 1 teaspoon heavy cream
- 2 Tablespoons rosemary finely chopped, fresh
- 1 large Yukon Gold potato thinly sliced
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
- 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!
User Reviews
Overall Rating
5
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