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Potato, Leek, and Rosemary Galette with Pistachio Crust
5 from 24 votes

Potato, Leek, and Rosemary Galette with Pistachio Crust

This Potato, Leek, and Rosemary Galette features a unique pistachio crust that adds nutty flavor and texture. The creamy goat cheese and garlic spread complements thinly sliced Yukon Gold potatoes and sautéed leeks, while fresh rosemary adds a fragrant herbal note. Its flaky rustic crust encloses the layered vegetables, creating a savory tart with balanced earthiness and richness. The galette is baked until golden, making it a satisfying dish for brunch or a light dinner.

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

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
  • black pepper to taste
  • salt to taste
  • 1 egg beaten

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 40-45 minutes, until edges are golden brown. Slice and serve!