Leek And Potato Galette With Pistachio Crust Recipes

LEEK AND POTATO GALETTE WITH PISTACHIO CRUST

Leek and Potato Galette With Pistachio Crust image

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Provided by Shelly Westerhausen

Categories Bon Appétit Vegetarian Tart Pastry Leek Dinner Pistachio Goat Cheese Potato Honey Bake

Yield Makes 4 (6-inch) galettes

Number Of Ingredients 18

Ingredients

Dough:
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
Filling and assembly:
1 tablespoon olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese
5 tablespoons heavy cream
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
All-purpose flour (for surface)
4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten to blend
Crushed pink peppercorns (for serving; optional)

Steps:

Dough:
Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
Filling and assembly:
Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
Do Ahead
Dough can be made 1 day ahead. Keep chilled.

LEEK AND POTATO GALETTE

Leek and Potato Galette image

This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h50m

Number Of Ingredients 5

Ingredients

6 tablespoons butter, melted
3 pounds (5 to 6 medium) baking potatoes, peeled
Coarse salt and ground pepper
1 leek, white and light-green parts, thinly sliced crosswise, well washed
6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

Steps:

Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.
Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.
Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.

Nutrition Facts : Calories 304 g, Fat 16 g, Fiber 2 g, Protein 10 g

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