Name: "Delectable Leek & Potato Galette with Crunchy Pistachio Crust"
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup shelled pistachios (finely ground); 1 ½ cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; ½ cup cold unsalted butter (cubed); 4 to 6 tablespoons ice water; 2 medium leeks (cleaned and sliced thinly); 2 medium-sized russet potatoes (peeled and thinly sliced); 2 tablespoons olive oil; Salt to taste; Pepper to taste; 1 teaspoon fresh thyme (or ½ teaspoon dried thyme); 1 cup shredded cheese (Gruyère or your choice); 1 egg (beaten, for egg wash)

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It’s a crisp autumn evening, and the leaves are starting to cascade in hues of amber and gold. There’s something about the air during this season that makes the kitchen feel extra cozy. As I sip on my steaming cup of tea, I can’t help but reminisce about those chilly nights spent huddled around the dinner table with family, sharing stories and laughter over hearty dishes. One recipe that captures that warmth perfectly is my Irresistible Leek and Potato Galette With Pistachio Crust. Just saying the name brings a smile to my face!

Why do I adore this galette, you ask? Well, it’s not only a stunning centerpiece for your table, but it also offers a delightful blend of flavors and textures. The creamy, buttery layers of potatoes paired with the sweet, rich notes of leeks, all enveloped in a nutty pistachio crust, create a symphony of taste that’s just hard to resist. It’s perfect for weekday dinners or a weekend gathering with friends!

Why You’ll Love This Recipe

Easy to make and perfect for weeknight dinners.
Budget-friendly ingredients that you likely already have in your pantry.
Comforting flavors that feel like a warm hug.
Stunning to serve – your guests will be impressed!
Versatile recipe – easy to customize with your favorite ingredients.

Ingredients

To make our scrumptious galette, you’ll need the following ingredients:

For the Pistachio Crust:
- 1 cup shelled pistachios (finely ground)
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup cold unsalted butter (cubed)
- 4 to 6 tablespoons ice water
For the Filling:
- 2 medium leeks (cleaned and sliced thinly)
- 2 medium-sized russet potatoes (peeled and thinly sliced)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 cup shredded cheese (Gruyère or your choice)
- 1 egg (beaten, for egg wash)

Note: Fresh garlic can elevate the filling; feel free to add 2 cloves, minced!

Step-by-Step Instructions

Now, let’s jump into the making of this beautiful galette. Grab your apron, and let’s cook together!

Make the Pistachio Crust: In a mixing bowl, combine the ground pistachios, flour, salt, and sugar. Use a pastry cutter or your fingers to incorporate the cold butter until the mixture resembles coarse crumbs.
Add the Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix, or your crust will be tough! Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes. Season with salt, pepper, and thyme. Allow it to cool a bit while you prepare the potatoes.
Layer the Potatoes: Using a mandoline or a sharp knife, slice the potatoes thinly. You want them paper-thin so they bake evenly. Toss with a little olive oil, salt, pepper, and maybe some garlic if you opted for it.
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—it saves on clean-up!
Roll Out the Dough: Take your chilled dough and roll it out on a well-floured surface into a circle about 12 inches in diameter. It doesn’t have to be perfect; rustic is part of the charm!
Add the Filling: Transfer the rolled-out dough to the parchment-lined baking sheet. First, sprinkle half of the cheese on the center, then layer the potatoes over the cheese in a circular pattern, leaving a 2-inch border. Finally, spread the cooked leeks on top, followed by the remaining cheese.
Fold the Edges: Fold the edges of the dough over the filling, pleating it as you go around the circle, exposing some of the filling in the center.
Finish with Egg Wash: Brush the crust with the beaten egg to give it that golden-brown sheen. A sprig of thyme or a sprinkle of crushed pistachios on top can add an extra touch!
Bake: Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is golden and the potatoes are tender. Let it cool for a few minutes before slicing.

Pro Tips & Variations

The beauty of this galette is its versatility! Here are some fun twists to consider:

Herb Variations: Experiment with herbs! Fresh rosemary or parsley can provide a lovely freshness.
Cheese Swaps: Not a fan of Gruyère? Try feta or goat cheese for a tangy kick!
Add Protein: Cooked bacon or ham can introduce delicious depth and heartiness.
Spicy Kick: A sprinkle of red pepper flakes can amp up the flavor if you’re craving some heat!

Serving Suggestions

Oh, the serving possibilities are endless! I absolutely love to pair this galette with a simple side salad—mixed greens with a light vinaigrette is a favorite. It beautifully balances the richness of the galette. If you’re having friends over, serve it alongside a glass of chilled white wine or sparkling water to cleanse the palate. And don’t forget, it’s delicious with a dollop of sour cream or Greek yogurt on the side!

Picture this: You and your loved ones, gathered around the table, slicing into that golden, flaky crust, revealing bursts of luscious potato and leek. It’s all very inviting, and I promise it’ll be gone in no time!

Storage Tips

Got leftovers? You lucky thing! This galette is fabulous even the next day. Allow it to cool completely before storing. You can refrigerate it in an airtight container for up to 3 days. Just reheat in a preheated oven at 350°F (175°C) for about 15 minutes to restore that delightful crispiness.

If you’d like to freeze it, slice it first, and then wrap individual pieces tightly in foil or plastic wrap before storing them in a freezer bag. It’ll keep for up to 2 months. Reheat straight from the freezer at 375°F (190°C) until heated through—no need to thaw!

FAQs

Can I use other nuts for the crust?

Absolutely! Almonds or walnuts would both work wonderfully, but bear in mind that they may slightly change the flavor profile. Just give them a good grind, and you’re set!

What if I don’t have leeks?

No worries! You can substitute them with onions or shallots. Keep in mind that the flavor will be a bit different, but still delicious!

Can I make this gluten-free?

You sure can! Use a gluten-free flour blend suitable for baking to replace regular flour, and everything else should work just fine.

Is there a way to prep ahead of time?

You can definitely prepare the crust and filling a day ahead. Just assemble it before baking. This way, you’ll have a quicker dinner prep without skimping on flavor!

Conclusion

And there you have it! Your journey to creating an Irresistible Leek and Potato Galette With Pistachio Crust is done, and I can’t wait for you to enjoy every flaky, savory bite. It’s one of those dishes that brings people together, and there’s something so magical about sharing good food with loved ones. If you try it (and I genuinely hope you do), please share your thoughts or any little tweaks you made in the comments! I love hearing from you, and happy cooking!

“Delectable Leek & Potato Galette with Crunchy Pistachio Crust”

Author: antaki
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x

Print Recipe

Description

Savor a buttery galette filled with leek and potato, topped with a crunchy pistachio crust. Perfect for any gathering or cozy meal!

Ingredients

Scale

1 cup shelled pistachios (finely ground)

1 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

½ cup cold unsalted butter (cubed)

4 to 6 tablespoons ice water

2 medium leeks (cleaned and sliced thinly)

2 medium-sized russet potatoes (peeled and thinly sliced)

2 tablespoons olive oil

Salt to taste

Pepper to taste

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

1 cup shredded cheese (Gruyère or your choice)

1 egg (beaten, for egg wash)

Instructions

In a mixing bowl, combine the ground pistachios, flour, salt, and sugar. Use a pastry cutter or your fingers to incorporate the cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a skillet, heat the olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes. Season with salt, pepper, and thyme. Allow it to cool a bit.

Using a mandoline or sharp knife, slice the potatoes thinly and toss with a little olive oil, salt, pepper, and garlic if desired.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the chilled dough into a circle about 12 inches in diameter.

Transfer the rolled-out dough to the baking sheet. Sprinkle half of the cheese on the center, layer the potatoes, then spread the cooked leeks, followed by the remaining cheese.

Fold the edges of the dough over the filling, pleating as you go around the circle.

Brush the crust with the beaten egg for a golden sheen.

Bake in the preheated oven for about 35-40 minutes until the crust is golden and the potatoes are tender. Let it cool before slicing.

Notes

A comforting and delicious galette featuring buttery potatoes and sweet leeks enclosed in a nutty pistachio crust. Perfect for sharing with loved ones!

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dinner
Cuisine: French