Potato and Leek Galette with Pistachio Crust Recipe

If you’re looking for a rustic yet elegant dish that’s sure to impress, this Potato and Leek Galette with Pistachio Crust Recipe is an absolute winner. I absolutely love how this galette combines flaky, nutty crust with tender potatoes and savory leeks—all wrapped up in a cozy, golden package. Whether you’re serving it for brunch, dinner, or a special occasion, once you try this recipe, you’ll want to make it again and again!

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Ingredients You’ll Need

All the ingredients in this Potato and Leek Galette with Pistachio Crust Recipe come together harmoniously. The pistachios bring both flavor and crunch to the crust, while the creamy goat cheese balances the earthiness of the potatoes and the freshness of the leeks. Here’s a quick rundown of what you’ll want to have on hand.

• Pistachios: These are the star of the crust—toast them lightly for extra flavor before grinding if you can.
• All-purpose flour: Provides structure; make sure to measure carefully for the perfect dough consistency.
• Unsalted butter: Cold and cubed, it helps create that tender, flaky texture in the crust.
• Leeks: Clean thoroughly since they can hold grit in their layers; I like using the white and pale green parts.
• Yukon Gold potato: Thinly sliced for even cooking and creamy texture—don’t skip the thin slices!
• Goat cheese: Room temperature goat cheese blends beautifully with garlic and rosemary for the filling.
• Fresh rosemary: Finely chopped to awaken the flavor without overpowering the dish.
• Egg: Beaten, for brushing the crust to get that gorgeous golden shine.
• Other staples: Garlic, heavy cream, olive oil, kosher salt, and sugar round out the flavor and texture.

Variations

One of my favorite things about this Potato and Leek Galette with Pistachio Crust Recipe is how easy it is to tweak. Feel free to adjust the ingredients to suit your tastes or what’s in your pantry. I often switch things up depending on the season or occasion.

• Cheese swap: I’ve tried replacing goat cheese with ricotta or cream cheese for a milder flavor, and it’s lovely—perfect if goat cheese isn’t your thing.
• Nut alternatives: If pistachios aren’t available, finely chopped walnuts or almonds work well for the crust too, though the flavor does shift slightly.
• Herb flexibility: Instead of rosemary, I’ve used thyme or fresh sage, which pairs nicely with the potatoes and leeks.
• Vegan version: Use a plant-based butter and skip the goat cheese for a dairy-free galette—try a cashew cream spread instead!

How to Make Potato and Leek Galette with Pistachio Crust Recipe

Step 1: Make the Pistachio Crust Dough

Start by pulsing your pistachios in a food processor until finely crushed but not powdery—that texture adds such a lovely crunch. Then mix them with flour, sugar, and salt. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add cold water, stirring just until the dough holds together. Form it into a disk, wrap it, and chill for 30 minutes. This chilling step is key for a flaky crust that doesn’t shrink during baking.

Step 2: Cook the Leeks Until Tender

Melt some butter in a skillet over medium heat, then toss in your well-cleaned leek rounds. Cook for about 3 to 4 minutes until soft and fragrant, but avoid browning them. Soft leeks add just the right gentle sweetness to the galette without overpowering the other ingredients. Once done, transfer to a plate to cool.

Step 3: Prepare the Goat Cheese Mixture

In a small bowl, stir together the goat cheese, minced garlic, heavy cream, salt, and pepper. This mixture will help bind the filling and add creamy tang that cuts through the richness of the crust and potatoes. If your goat cheese is cold, let it soften at room temperature first—it spreads much easier that way.

Step 4: Assemble the Galette

Roll out the chilled dough on a floured surface to about a 12-inch circle—don’t worry if it’s not perfectly round; rustic is the charm here. Place it on a parchment-lined baking sheet. Spread your goat cheese mixture evenly over the dough, leaving about an inch border. Sprinkle freshly chopped rosemary on top for that herbal punch. Arrange thin potato slices in a circle over the cheese, drizzle with olive oil, and season with salt and pepper. Top with the sautéed leeks.

Fold the edges of the dough over the filling, pleating as needed to contain everything within a sturdy crimped border. Brush the dough edges with the beaten egg to give it a gorgeous golden glow once baked.

Step 5: Bake Until Golden and Delicious

Pop your galette into the oven preheated to 400°F and bake for 40 to 45 minutes until the crust is beautifully golden and crisp and the potatoes are tender. Keep an eye on the edges; if they brown faster, you can loosely tent with foil to avoid burning. Let it cool slightly before slicing—this makes for cleaner slices and helps the filling set just right.

How to Serve Potato and Leek Galette with Pistachio Crust Recipe

Garnishes

I like fresh garnishes that brighten the galette’s richness—a sprinkle of flaky sea salt right out of the oven helps elevate flavors. A few sprigs of fresh rosemary or a light drizzle of good quality olive oil add an elegant touch, too. Sometimes I toss a handful of baby arugula dressed lightly with lemon vinaigrette on the side for a peppery contrast.

Side Dishes

This galette pairs beautifully with simple sides that let it shine. A crisp green salad with a citrus dressing or a light tomato and cucumber salad is perfect. If I’m making it for dinner, I often serve with roasted seasonal vegetables or a bowl of delicate soup like butternut squash or fennel.

Creative Ways to Present

One time for a special brunch, I assembled several smaller galettes on individual plates with a bold herb salad on top, making them look like little masterpieces. You can also cut the galette into squares and serve as elegant finger food at a party. I find the pistachio crust really stands out when you use contrasting plate colors for serving—makes it feel extra fancy without any fuss!

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover galette wrapped tightly in plastic wrap or foil in the fridge keeps it fresh for about 2 days. When you slice it cold, the filling holds together nicely, so it’s great for next-day lunches. Just let it cool completely before storing to avoid soggy crust.

Freezing

If you want to freeze this Potato and Leek Galette with Pistachio Crust Recipe, it’s best to freeze before baking. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then bake and enjoy almost like fresh. I’ve done this a few times when prepping ahead, and it works like a charm.

Reheating

To reheat leftovers, pop slices in a 350°F oven for 10-15 minutes until warmed through and the crust re-crisped. Avoid microwaving; it tends to make the crust chewy. I like using a baking sheet with a bit of foil underneath to catch any drips. You’ll get that fresh-baked feel all over again!

FAQs

Final Thoughts

This Potato and Leek Galette with Pistachio Crust Recipe has become one of my go-to dishes when I want something that feels both comforting and a little fancy. I remember the first time I made it for a cozy family dinner—they were blown away by how something so simple could taste so rich and sophisticated. If you want to impress your friends or just treat yourself to a new favorite, give this recipe a try. I can’t wait for you to fall in love with it just like I did!

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