This wonderful side dish – potato and leek galette – will stun your guests, and is a great pairing with roast meat rather than the usual mashed potatoes. The crust is delicious and crispy, and the cheese coupled with potatoes and leeks is the perfect savory combination. You will make this recipe again and again!
Makes 6 small galettes as a side dish.
(Note: the dough can be made a full day in advance, and can also be frozen.)
1/2 cup shelled pistachios
2 1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, cold and cut into small pieces
1/2 cup ice water
1 Tbsp olive oil, plus more for drizzling
1 large leek, white and pale green parts only, cleaned, halved lengthwise, and sliced thin
4 oz soft goat cheese
5 Tbsp heavy cream
2 garlic cloves, minced
1 tsp kosher or sea salt
1/2 tsp freshly ground pepper
1.5 Tbsp fresh thyme leaves, plus extra for garnish
3 medium-sized Yukon gold potatoes, sliced very thinly
1 large egg, beaten too blend in a separate bowl
Honey for garnish
Make the dough first. Pulse the pistachios in a food processor until coarsely ground. Add flour, sugar and salt and pulse to combine. Add butter (make sure it’s cold), and pulse until a coarse meal forms. With the motor running, gradually add the ice water. Let it run until a ball starts to form. Remove the dough from the processor onto a clean surface. Dough (like pie crust or pasta dough) should be soft but not sticky or tacky. Add a bit of flour if needed. Shape into a disk, wrap with plastic wrap and refrigerate for 30 minutes before using.
Preheat the oven to 400 F. Heat 1 Tbsp olive oil in a skillet over medium-low heat. When hot, add the leek and cook until fully tender but not browning at all. Remove from heat and set aside. In a bowl, combine the goat cheese, heavy cream, garlic, salt, pepper and 1.5 Tbsp thyme leaves. Mix well, and adjust seasoning as needed.
Divide the dough into 6 pieces. Roll out each piece on a lightly floured surface to a 6″ round, and place on a baking sheet lined with parchment paper. Spread 1/6 of the cheese mixture on the dough, leaving a 1″ rim around the edge (this will be folded over to make the galette). Make one layer of potatoes on top of the cheese by overlapping the slices lightly. Drizzle just a bit of olive oil over the potatoes and sprinkle with a pinch of salt. Scatter 1/6 of the leeks over the potatoes. Fold the edge of the dough over the filling, overlapping the folds to make it pretty. Do the same with the other galettes and brush the dough edge with the beaten egg.
Bake the galettes for 30-40 minutes, until the crust is nicely browned. Remove from oven, drizzle with a bit of honey, and let people season with salt & pepper as they desire.