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A leek and potato galette on a plate.
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Leek & Potato Galette

This delicious galette has a pistachio crust and a filling of delicate leeks and earthy potatoes.
Course Appetizer, Appetizer-snack
Cuisine International
Prep Time 15 minutes
Cook Time 1 hour
Resting time 30 minutes
Servings 8 / Makes 4 6 " galettes
Calories 525kcal
Author by Jenny | The Greek Foodie

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 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.
  • 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: 525kcal | Carbohydrates: 42g | Protein: 10g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 363mg | Potassium: 341mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1256IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 3mg