Description

This Potato, Leek, and Rosemary Galette with Pistachio Crust is a savory, rustic tart combining the earthy flavors of pistachio in the crust with creamy goat cheese, tender leeks, and thinly sliced Yukon Gold potatoes. The fresh rosemary adds a fragrant herbal note, while the flaky galette crust offers a delightful texture contrast. Perfect for a cozy brunch or a light dinner, this galette is both elegant and comforting.

Ingredients

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Crust

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

Galette Filling

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 fresh rosemary, finely chopped
1 large Yukon Gold potato, thinly sliced
1 teaspoon olive oil
Salt and pepper, to taste
1 egg, beaten

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Instructions

Make the crust: Start by crushing pistachios in a food processor until finely chopped. In a large bowl or food processor, combine flour, kosher salt, granulated sugar, and the crushed pistachios. Cut in the unsalted butter using a pastry cutter or pulses in the processor until the mixture resembles coarse meal. Gradually add cold water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic, and chill in the fridge for 30 minutes.
Prepare the leeks: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the cleaned leek rounds and cook for 3-4 minutes until softened but not browned. Remove from skillet and set aside on a plate.
Make the cheese mixture: In a small bowl, combine the room temperature goat cheese, minced garlic, heavy cream, salt, and pepper. Mix well until smooth and spreadable.
Roll out the galette dough: Remove the chilled dough from the refrigerator and place on a floured surface. Roll into a 12-inch diameter circle. Carefully transfer the dough to the prepared baking sheet with parchment paper.
Assemble the galette: Spread the goat cheese mixture evenly over the dough, leaving about a 1-inch border around the edges. Sprinkle the chopped fresh rosemary over the cheese. Arrange the thin slices of Yukon Gold potato in a single layer over the cheese mixture. Drizzle the potato slices with olive oil, and season with salt and pepper to taste. Top the potatoes with the cooked leeks. Fold the edges of the dough over the filling, about 2 inches, pleating as needed to enclose the sides of the galette. Brush the folded dough edges with the beaten egg to give it a golden shine.
Bake the galette: Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and crisp. Remove from the oven and let cool slightly before slicing and serving.

Notes

Be sure to clean the leeks thoroughly to remove all grit before cooking.
You can substitute pistachios with walnuts or almonds if preferred, adjusting flavor accordingly.
Use a mandoline slicer for the potato to ensure even thin slices for uniform cooking.
Let the galette cool for 10 minutes before slicing to help it set.
Store leftovers in the refrigerator wrapped tightly and reheat in a low oven to maintain crispness.

Nutrition

Serving Size: 1 slice (1/6th of galette)
Calories: 360
Sugar: 2g
Sodium: 280mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.2g
Carbohydrates: 32g
Fiber: 3g
Protein: 7g
Cholesterol: 70mg