Ingredients

The following ingredients have 5 Servings
  • 1/2 cup pistachios
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 14 Tablespoons unsalted butter
  • 1/2 cup cold water
  • 2 Tablespoons unsalted butter
  • 2 leeks (cut into 1/4 inch rounds and cleaned well)
  • 4 ounces goat cheese (room temperature)
  • 3-4 garlic cloves (minced)
  • 1 teaspoon heavy cream
  • 2 Tablespoons rosemary (finely chopped)
  • 1 large Yukon Gold potato (thinly sliced)
  • 1 teaspoon olive oil
  • Salt and pepper (to taste)
  • 1 egg (beaten)

Instruction

  • 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!