Leek and Potato Galette with Pistachio Crust
For a lovely light lunch, appetizer or side dish, this Leek and Potato Galette with Pistachio Crust is the answer! Crushed pistachio nuts make the crust more
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Cooking tools:
- Food processor
- Offset spatula
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Plate
- Spoon
- Egg
Ingredients
- 1/2 cup raw pistachios
- 2 & 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1 tbsp 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 tbsp heavy cream
- 2 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- All-purpose flour (for surface)
- 4 tbsp 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)
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