Goat Cheese, Leek, and Potato Galettes with Pistachio Crust

These delightful galettes combine the earthy flavors of leeks and potatoes with creamy goat cheese, all encased in a crunchy pistachio crust. Perfect for a cozy brunch or elegant dinner party, these savory tarts are sure to impress.

Ingredients:

• 1 cup shelled pistachios, finely ground
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, diced
• 4-5 tablespoons ice water
• 2 large leeks, thinly sliced
• 2 tablespoons olive oil
• 2 medium potatoes, thinly sliced
• 200g goat cheese, crumbled
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

In a food processor, pulse ground pistachios, flour, and salt until combined

Add diced butter and pulse until mixture resembles coarse crumbs

Slowly add ice water, one tablespoon at a time, pulsing until dough comes together

Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes

Preheat oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add sliced leeks and cook until softened, about 5-7 minutes

Season with salt and pepper

Roll out chilled dough on a floured surface and cut into 6-inch rounds

Place rounds on a parchment-lined baking sheet

Layer potato slices, cooked leeks, and crumbled goat cheese on each round, leaving a border around the edges

Fold edges of dough over the filling, pleating as needed

Brush edges of galettes with beaten egg

Bake for 25-30 minutes, or until crust is golden brown and filling is bubbly

Serve warm and enjoy