Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Ingredients
Makes four 6" galettes Servings
Dough
½
2½
1
1
1
Filling and Assembly
1
1
4
5
2
4
2
1
Preparation
Dough
Step 1
Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
Step 2
Do Ahead: Dough can be made 1 day ahead. Keep chilled.
Filling and Assembly
Step 3
Preheat oven to 400º. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
Step 4
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Step 5
Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
Step 6
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
How would you rate Leek and Potato Galette with Pistachio Crust?
Leave a Review
Reviews (46)
Back to TopA nice offering to bring to someones house. will make time and time again.
Kelly
NY
2/27/2022
Whatever you do, do NOT overcook this! I made the mistake of leaving it in for another 10 minutes after the first 30 because the crust wasn't quite "golden", but I ended up drying it out. So upsetting! It would have been fabulous, with a little more of the goat cheese mixture, (I made two larger galettes) and maybe a bit thicker layer of potatoes, but next time I'll bake at 350º and watch it like a hawk!
Tammy
Palm Desert. CA
1/7/2022
I have a couple things to add to my earlier review. First, I thought this tart was much better the next day, reheated, because the dry crust absorbed some of the moisture from the filling. Second, the “something” this was lacking, I believe, was a “wet” sweet-tart element. I served this the next day with a side of chutney — Stonewall Kitchen mango chutney, specifically — and it was superb. I think an onion confit would be good, too.
Peeps
California
11/29/2021
Absolutely amazing, delicious, yet easy recipe! I made this for thanksgiving and it was so good. The crust is just perfectly flaky and so easy to make. If you are worried this recipe might be too bland, you can easily fix that by using extra fresh herbs, mustard, more garlic, more salt and pepper etc. Doubling the goat cheese will also me delicious. I'll definitely be making this recipe again!
BeeVee
Portland, OR
11/25/2021
This recipe is a good start, but it needs tweaking. I thought it needed more leeks and cheese, and although the potatoes did cook when used raw, I would either sauté or steam them beforehand next time. The crust was disappointing: too dry. I usually add an egg to my galette pastry, so maybe I will try that. I would certainly increase the black pepper, too. The leeks might do better under the potatoes instead of on top because they scorched in the very hot oven. Anyway…It was good enough to keep working in it, but was just okay as is.
Peeps
11/25/2021
Can these be made in advance, refrigerated and baked the next day?
Laurie
Berkeley, CA
11/12/2021
Very tasty. I used an herbed goat cheese (with garlic and chives). I especially liked the crust. Will definitely make this again.
Karin Anderson
Portland/ME
4/19/2021
wowow so delicious and I will make this over and over. My heavy cream went bad so I sub’d south cream (Greek yogurt would work too) Otherwise I made as written for one galette, added cayenne and nutmeg to the goat cheese for another, and swapped preserved lemons for the honey in yet another. All delicious! Mandolin slicer for the potatoes is key. And making 2 medium instead of 4 small works great. This recipe is so versatile.
Eryn
San Francisco, CA
4/7/2021
It was a great recipe - first time around. Used a madoline slicer with raw potatoes for very thin slices. Rolled the dough out between two sheets of stretchtight film from Costco. Next time, plan to divide the dough into 6 servings, rolling thin. Stretchtight allows you to manipulate and move the dough easily to the baking pan.
Anonymous
Seattle, WA
12/3/2020
Delicious! I found that I had a bit more potatoes and leeks than perhaps the recipe needed, as my galettes seemed a bit fat and tall. I boiled my potatoes first though, so they baked to a golden brown by 40 minutes and everything inside was gooey and delicious. I like the pistachio crust and the goat cheese gave it a unique flavor against the leeks. I can’t wait to make it again!
Charles
Los Angeles, CA
11/9/2020
Really great recipe. Terrific flavors that go so well together. Don't skip drizzling with honey to serve: it really ties the whole thing together and adds the sweetness that rounds it all out.
Steve Crozier
Dallas
8/19/2020
OMG this is the best! A friend recently recommended this to me so had to try it. Was afraid to make a pastry dough since I’ve never done it before. It’s a very wet dough (or at least mine was) so I was afraid that maybe I messed it up. Nope. It came out flaky and buttery and perfect. This was a true delight and it’s beautiful to look at!
adamleclair
Osaka, Japan
5/27/2020
I love this recipe. I have made this several times and each time I switch it up! (First time I followed the recipe completely). Now I add cinnamon apple slices as well. So delicious. Thank you for sharing!
Christianne
New Hampshire
3/16/2020
Looked impressive, but underwhelming flavor. Agree that subbing a more robust cheese and adding rosemary to crust would make it less bland. Would halve recipe in the future to serve four.
Anonymous
Washington DC
12/26/2019
Delicious, though I agree the flavors are much more mellow than I expected. Next time, I would use blue cheese in place of goat cheese.
Anonymous
Delaware
10/10/2019