Potato, Leek, and Rosemary Galette with Pistachio Crust – a hearty pistachio crust topped with tangy goat cheese, rosemary, potatoes, and savory leeks.
Raise your hand if you’re ready for this. This being a hearty pistachio crust covered with goat cheese and rosemary and filled with thin potato slices and savory leeks making the best kind of vegetarian dinner around.
But first – how was your first week of 2017?!
It was kind of difficult getting back into the work-swing for me. Not to mention ridiculously cold wind chills again and far too many cloudy days. I see Minnesota didn’t figure out the whole “improve winter” thing while I was gone the past few years.
C’est la vie. This is why I love making ultimate comfort food in the winter, and this Potato, Leek, and Rosemary Galette with Pistachio Crust is killing it.
I’ve been on a pistachio kick lately (as mentioned here) so when I found this recipe from Bon Appetit, I was instantly inspired. However, I do a several things differently: rosemary, rosemary, rosemary! Oh, and one big galette because – bigger is better (only sometimes, of course).
Learn how to prepare and clean leeks before using them in this recipe.
The flavors in this galette scream comfort to me – the crust is so hearty and flakey; it’s a more dense pie crust leaving the thought of “elegant pizza” floating around your mind. Yukon Gold Potatoes are perfect in here – they’re smooth and easily slice thin. Oh, and then the savory leeks, tangy goat cheese, and comforting rosemary make this galette rich and flavorful.
How do you comfort in January?
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Get the Recipe Potato, Leek, and Rosemary Galette with Pistachio Crust
- 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
- To make the crust, start by crushing pistachios in a food processor. Combine flour, salt, sugar, and pistachios (either in food processor or large bowl). Cut in butter until a coarse meal forms. Slowly add in water until dough comes together. Form into a disk and chill for 30 minutes.
- Pre-heat oven to 400°F. Line baking sheet with parchment paper. Melt 2 Tablespoons butter in large skillet; add leek rounds and cook until soft, approximately 3-4 minutes. Transfer to plate.
- In a small bowl, combine goat cheese, garlic, heavy cream, salt, and pepper. Remove galette dough from the fridge and roll out on a floured surface. Roll into a 12 inch circle and place on parchment lined baking sheet.
- Spread goat cheese mixture over dough, leaving approximately 1 inch around the edges. Sprinkle rosemary on top of cheese mixture. Layer potato slices around goat cheese; drizzle with olive oil, salt, and pepper. Top with leeks. Fold edges over approximately 2 inches to create the galette. Brush edges with egg wash.
- Bake for 40-45 minutes, until edges are golden brown. Slice and serve!
Recipe adapted from Bon Appetit.