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Leek and Potato Galette with Pistachio Crust

Leek and Potato Galette with Pistachio Crust

Makes four 6" galettes Servings

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



  • 2½ cups all-purpose flour
  • 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)

Recipe Preparation


  • 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 ½ 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.

  • Do Ahead: Dough can be made 1 day ahead. Keep chilled.

Filling and Assembly

  • Preheat oven to 400º. 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.

Recipe by Shelly Westerhausen,Photos by Shay HarringtonReviews SectionOMG this is the best! A friend recently recommended this to me so had to try it. Was afraid to make a pastry dough since I’ve never done it before. It’s a very wet dough (or at least mine was) so I was afraid that maybe I messed it up. Nope. It came out flaky and buttery and perfect. This was a true delight and it’s beautiful to look at!adamleclairOsaka, Japan 05/27/20I love this recipe. I have made this several times and each time I switch it up! (First time I followed the recipe completely). Now I add cinnamon apple slices as well. So delicious. Thank you for sharing!ChristianneNew Hampshire03/15/20Looked impressive, but underwhelming flavor. Agree that subbing a more robust cheese and adding rosemary to crust would make it less bland. Would halve recipe in the future to serve four.AnonymousWashington DC12/26/19Delicious, though I agree the flavors are much more mellow than I expected. Next time, I would use blue cheese in place of goat cheese.AnonymousDelaware10/10/19This is insanely good! The crust is the answer to all your galette/tart troubles. It's easy to handle and tender as can be. Brilliant! I used 2 cups regular flour and 1/2 cup almond flour with the pistachios, 2 sticks of butter (gulp) and ice water and it came out great that way. I also added a smidge of cayenne and nutmeg to the goat cheese. I think the egg glaze on the crust is optional, as is the sweet stuff drizzled over all. This recipe is a winner.AnonymousSomes Bar, CA01/27/19This is a new go-to side! Absolutely delicious and beautiful, and really straightforward to make. I made a half recipe (2 galettes), which worked perfectly. For us, half a galette each was plenty with a nice pan roasted steak, some mushrooms and green beans. But we may be unusually light eaters. And as others commented, it's great left over.I still can't believe how flaky the crust turned out. Just great!dmlynchSan Jose, CA01/22/19This was divine!! I didn't have pistachios on hand, so I used ground walnuts- it worked a treat. I also subbed whole wheat for about 1/2 the flour, and added 1.5 tsp of chopped fresh rosemary and some fresh black pepper to the dough for some extra flavor. It came out perfect! Definitely a keeper.AnonymousLisbon, PT12/28/18This was a really good recipe. I made two big gallettes instead of 4, and they cooked in the time given. It was delicious both cold and warm. IMO it was mellow in taste, (I was expecting the goat cheese to come through a little more) but with a divinely flaky crust ( I think the pistachios really helped). I will definitely make it again!AnonymousBaton Rouge, LA05/19/18I made these for dinner last night and followed the recipe to the letter. I think making one large galette would be easier than making four individual ones, but I wasn't sure if the raw potatoes would cook if I did it this way. So, I reluctantly rolled out and assembled all four galettes, and they were DELICIOUS! Such a great combination of flavors, especially when finished with the suggested drizzle of honey and sprinkle o fresh dill. Just lovely. And, the leftovers became my reheated lunch for today - reheats well and makes me just as happy today as it did yesterday.bplotnickPhiladelphia 01/04/18

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