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!
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