Description
This Potato, Leek, and Rosemary Galette features a unique pistachio crust that adds a delightful nutty flavor and crunch. The galette is layered with creamy goat cheese, tender leeks, thinly sliced Yukon Gold potatoes, fresh rosemary, and garlic, all baked to golden perfection. It makes a sophisticated yet rustic dish perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
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 (for egg wash)
Instructions
- Make the crust: Begin by crushing the pistachios in a food processor. In a large bowl or food processor, combine the flour, kosher salt, sugar, and crushed pistachios. Cut in the unsalted butter until the mixture resembles coarse meal. Gradually add cold water until the dough just comes together. Shape the dough into a disk and refrigerate for 30 minutes to chill.
- Cook 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, stirring occasionally, until they become soft and translucent, about 3-4 minutes. Remove leeks from the skillet and set aside on a plate.
- Prepare the cheese mixture and dough: In a small bowl, combine the room temperature goat cheese, minced garlic, heavy cream, salt, and pepper until smooth. Remove the dough from the fridge and roll it out on a floured surface into a 12-inch diameter circle. Transfer the rolled dough onto the parchment-lined baking sheet.
- Assemble the galette: Spread the goat cheese mixture evenly across the dough, leaving a 1-inch border around the edges. Sprinkle the chopped fresh rosemary evenly over the goat cheese. Layer the thinly sliced Yukon Gold potatoes in a circular pattern on top of the cheese, then drizzle with olive oil and season with salt and pepper. Evenly distribute the cooked leeks over the potato layer. Fold the edges of the dough over the filling by about 2 inches, pleating gently to form the galette edge. Brush the dough edge with the beaten egg wash for a beautiful golden finish.
- Bake: Place the galette in the preheated oven and bake for 40-45 minutes or until the crust edges are golden brown and the potatoes are tender. Remove from oven, let cool slightly, slice, and serve warm for the best flavor and texture.
Notes
- Make sure to clean the leeks thoroughly between layers to remove any sand or grit.
- Use room temperature goat cheese to make mixing easier and ensure a smooth filling.
- Thinly slice the potatoes evenly to ensure they cook through properly during baking.
- For a vegan version, substitute butter with vegan butter and omit the egg wash or use a plant-based alternative.
- The pistachio crust adds a unique nutty flavor but can be substituted with a classic pie crust if preferred.
- Let the galette cool for a few minutes before slicing to help the filling set slightly.
Nutrition
- Serving Size: 1 slice (1/6 of galette)
- Calories: 350
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
