Search
  • Richard Costes

Leek and Potato Galette with a Pistachio Crust



(Cooking for 2.)


TIPS: I am VERY bad with baking so I was super skeptical I'd be able to pull this dough off - it was WAY easier than I thought it would be. The dough can also be made a day ahead if needed.

INGREDIENTS

  • 1/4 cup raw pistachios

  • 1 1/4 cup of all-purpose flour

  • 1/2 tsp of salt

  • 1/2 tsp of sugar

  • 1 stick of chilled, unsalted butter - cut into pieces

  • 1/2 tbsp olive oil

  • 1/2 large leek (white and pale-green parts only) - sliced thin

  • 2 oz fresh goat cheese

  • 2 1/2 tbsp heavy cream

  • 1 garlic glove, finely chopped

  • salt and pepper

  • 2 tbsp chopped dill (keep some sprigs aside for garnish)

  • 1 large yukon gold potato

  • 1 large egg (beaten with a bit of water in it to make an egg wash)

  • Honey

DIRECTIONS

  1. Pulse pistachios in food processor until they are ground.

  2. Add the flour, salt, sugar and pulse to combine

  3. Add butter and pulse until a coarse meal forms

  4. Gradually add in about 1/4 cup of chilled water and process until dough comes together

  5. Transfer dough to a lightly floured work surface - form into a ball and then flatten into a disk.

  6. Wrap the disk in plastic and chill in the fridge for 30 mins

  7. Once dough is chilled - it is time to assemble the galette!

  8. Preheat oven to 400 degrees

  9. Heat olive oil in small skillet over medium low and cook the leeks until softened (stir occasionally) - about 4-5 minutes.

  10. Transfer leeks to a plate and set aside

  11. Mix goat cheese, heavy cream and garlic in medium bowl to combine - season with salt and pepper

  12. Split the dough in half

  13. Roll out and flatten the dough with a rolling pin into a 8-inch round on a lightly floured surface

  14. Transfer the flattened dough to a parchment lined baking sheet

  15. Using a spatula - spread the goat cheese mixture over the dough, leaving a 1" border all around the edge (you'll be folding that over the rest of the galette)

  16. Top the goat cheese mixture with the sliced potatoes

  17. Drizzle the potatoes with olive oil and season with salt

  18. Scatter the leeks over the potatoes

  19. Fold the edges of the dough over the filling, tucking and overlapping where needed

  20. Use the egg wash to brush over the top of the dough

  21. Repeat the steps with the second galette

  22. Bake until the crusts are golden brown and potatoes are soft (around 30-45 minutes)

  23. Drizzle the galette with honey and top with dill sprigs

  24. Season with a little more salt and pepper

3 views
 

©2020 by The Long Mile. Proudly created with Wix.com