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    Home » Pies & Galettes » Leek & Potato Galette

    Leek & Potato Galette

    Last updated February 3, 2023. Originally posted April 10, 2020 By Jenny Skrapaliori-Graves. 4 Comments.

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    This leek and potato galette is absolutely delicious! It has a pistachio crust beautifully paired with delicate leeks and earthy potatoes. Can be an appetizer or enjoyed as a main meal served with a multiple-veggie-green salad and a glass of chilled white wine. Don't miss this!

    A leek and potato galette on a plate.

    I love galettes.

    This leek & potato galette has a pistachio crust that is really delicious and so easy. I use my food processor to make it, and it only takes 10 min tops.

    The filling is refined and wholesome at the same time. Lightly sautéed leeks are combined with thinly sliced Yukon gold potatoes that become buttery when cooked.

    The dill gives freshness and lightness. And the honey is the finishing touch right before serving.

    Food processing flour with butter too make a galette crust.

     1. Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. 2. Add butter and pulse slowly just until a coarse meal forms.

    Adding water to flour in a Food processor to make a galette crust.

    3. With motor running gradually add in ½ cup ice water. 4. Keep processing until dough comes together.  Don't over do it.

    Making dough for a galette crust.

    5. Transfer the dough to your work surface. 6. Form it into a ball, then flatten it into a disk. Wrap dough in plastic (I used a ziplock bag) and chill for at least 30 minutes.

    Time to preheat your oven to 400º.

    Cooking leeks leek and potato galette.Mixing goat cheese with cream and garlic.

    7. Heat 1 Tbsp. oil in a small frying pan over medium-low heat. Cook the leek, stirring occasionally, until it is soft but without any color, about 5 minutes. Transfer to a plate and set aside. 8. Mix the goat cheese, cream, and garlic in a bowl and combine. Season with sea salt and freshly ground black pepper.

    Forming the dough for a galette crust.

    9. Divide the dough into 4 pieces. 10. Roll out 1 piece on a lightly floured surface to an 8″ round shape. Carefully transfer it to a parchment-lined baking sheet.

    Filling up a galette crust with cheese potatoes and dill.

    11. Spread half of goat cheese mixture over the dough, leaving a 1″ border. Add 1 tbsp. dill evenly over cheese. 12. Top with a thin layer of potato slices. Drizzle a little olive oil and season with sea salt and freshly ground pepper.

    Filling up a galette crust with cheese potatoes leeks and dill. Folding the galette dough.

    13. Add ¼ of leeks over the potatoes. 14. Gently fold the edges of dough over your filling, tucking and overlapping slightly as needed. 

    Brusing egg wash on galette dough. Cooked leek and potato galette.

    Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make three more galettes. 15. Brush the top of dough with the egg. 16. Bake the galettes until crusts are a nice golden brown and potatoes are soft, between 30–40 minutes.

    A leek and potato galette on parchment paper.
    • The sweet potato & gruyère gratin is a perfect holiday casserole.
    • This tomato-feta galette is absolutely fantastic.
    • I love this red kabocha soup with a porcini mushroom broth is easy and full of flavor.

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    A leek and potato galette on a plate.

    Leek & Potato Galette

    by Jenny | The Greek Foodie
    This delicious galette has a pistachio crust and a filling of delicate leeks and earthy potatoes.
    5 from 1 vote
    Print Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Resting time 30 minutes mins
    Course Appetizer, Appetizer-snack
    Cuisine International
    Servings 8 / Makes 4 6 " galettes
    Calories 525 kcal

    Equipment

    • Food processor
    • Rimmed baking sheet

    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.

    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 ¼ 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.
    • If you can't find raw pistachios, roasted pistachios will work just fine. If no pistachios are available you can use walnuts instead.
     
    Recipe adapted from Bonappetit.com/Shelly Westerhausen

    Nutrition

    Calories: 525kcalCarbohydrates: 42gProtein: 10gFat: 36gSaturated Fat: 20gCholesterol: 101mgSodium: 363mgPotassium: 341mgFiber: 3gSugar: 2gVitamin A: 1256IUVitamin C: 11mgCalcium: 63mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Leek & Potato Galette
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    « Roasted Cauliflower Steaks With Lemon Olive Oil And Capers
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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