LEEK AND POTATO GALETTE WITH PISTACHIO CRUST
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Provided by Shelly Westerhausen
Categories Bon Appétit Vegetarian Tart Pastry Leek Dinner Pistachio Goat Cheese Potato Honey Bake
Yield Makes 4 (6-inch) galettes
Number Of Ingredients 18
Steps:
- Dough:
- Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
- Filling and assembly:
- Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
- Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
- Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
- Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
- Do Ahead
- Dough can be made 1 day ahead. Keep chilled.
GOAT CHEESE AND LEEK GALETTE
Categories Cheese Vegetable Bake Quick & Easy Goat Cheese Leek Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
- Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.
More about "goat cheese and leek galette recipes"
MINI GOAT CHEESE LEEK & POTATO SPRING GALETTES
From vegetarianventures.com
- Pulse the pistachios 4-5 times in a food processor or until coarsely ground. Add in the flour, salt, and sugar and pulse another 2-3 times or until combined. Add in the butter and pulse until a coarse meal is formed. While the food processor is running, slowly add in the ice water until a dough ball as formed. Wrap the dough in parchment paper and stick in the fridge for at least a half an hour.
- While the dough is chilling, whisk together the yogurt, garlic, and goat cheese until a smooth sauce has formed. Season with salt and paper and refrigerate until ready to use.
- Once the dough has chilled, remove from fridge and divide into four equal parts. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Roll out one of the 4 pieces of dough into a rough circle shape and top with a 4th of the goat cheese sauce, 1 Tablespoon of dill, a thin layer of potatoes and leeks, and then top with another Tablespoon of dill; Fold the sides in towards the filling to create a crust that only slightly overlaps the filling and transfer to a parchment paper lined baking sheet. Repeat with the rest of the dough and filling until you have 4 galettes on the parchment paper ready for baking. Brush the egg wash over the crust of all the galettes. Bake for 30-40 minutes or until the crusts have browned and the potatoes are soft.
LEEK & POTATO GALETTE - THE GREEK FOODIE
From thegreekfoodie.com
- Drizzle honey all over and top with some dill sprigs. Serve as an appetiser or pair with a fresh green salad for a great meal.
ARTICHOKE, LEEK AND GOAT CHEESE GALETTE - WSJ RECIPES
From wsj.com
BABY LEEK GALETTES WITH GOAT CHEESE AND WILD GARLIC
From williams-sonoma.com
SAVORY PEAR GALETTE WITH GOAT CHEESE AND WALNUTS
From coleycooks.com
SOURDOUGH GALETTE WITH SAGE, LEEK, AND GOAT CHEESE
From farmhouseonboone.com
LEEK AND POTATO GALETTE WITH PISTACHIO CRUST - BON …
From bonappetit.com
20 CREAMY GOAT CHEESE RECIPES - MSN
From msn.com
KALE, LEEK & GOAT CHEESE GALETTE - FOOD52
From food52.com
LEEK AND GOAT CHEESE GALETTE – GROWN TO COOK
From growntocook.com
LEEK, MUSHROOM AND GOAT CHEESE GALETTE - MARILENA'S …
From marilenaskitchen.com
BUTTERNUT SQUASH LEEK AND GOAT CHEESE GALETTE - FROM …
From fromachefskitchen.com
LEEK, POTATO AND GOAT CHEESE GALETTE - SALT AND SERENITY
From saltandserenity.com
ASPARAGUS, MUSHROOM, LEEK, AND CHEESE GALETTE RECIPE - SERIOUS …
From seriouseats.com
ARTICHOKE, LEEK AND GOAT CHEESE GALETTE – ODETTE …
From odettewilliams.com
MUSHROOM, LEEK AND GOAT CHEESE GALETTE - MARQUEE MAGAZINE
From marqueemagazine.ca
RECIPE: POTATO, LEEK, GOAT CHEESE GALETTE - 417MAG.COM
From 417mag.com
LEEK AND GOAT CHEESE OMELET | RICARDO - RICARDO CUISINE
From ricardocuisine.com
POTATO, LEEK & GOAT CHEESE GALETTE - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love