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Potato, Leek, and Rosemary Galette with Pistachio Crust // Fork in the Kitchen

Potato, Leek, and Rosemary Galette with Pistachio Crust

Potato, Leek, and Rosemary Galette with Pistachio Crust - a hearty pistachio crust topped with tangy goat cheese, rosemary, potatoes, and savory leeks.
5 from 1 vote
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Course: Dinner
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4 -6
Author: Becca Mills


  • CRUST:1/2 cup pistachios2 cups all-purpose flour1 teaspoon kosher salt1 teaspoon sugar14 Tablespoons butter1/2 cup cold waterGALETTE:2 Tablespoons butter2 leeks cut into 1/4 inch rounds (cleaned well)*4 ounces goat cheese, room temperature3-4 garlic cloves, minced1 teaspoon heavy cream2 Tablespoons rosemary, chopped1 large Yukon Gold potato, thinly sliced1 teaspoon olive oilSalt and pepper to taste1 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 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.
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