A Savory, Flaky Galette Featuring Tender Leeks And Creamy Potatoes, Encased In A Buttery Pistachio Crust
This Leek and Potato Galette with Pistachio Crust is a savory, comforting dish that takes a classic galette to the next level. I love making this for dinner because it’s rustic yet elegant, with layers of creamy potatoes and sweet leeks wrapped in a flavorful, nutty pistachio crust.
The pistachio crust adds a subtle crunch and richness that perfectly complements the softness of the potatoes and leeks. It’s a dish that looks impressive but is surprisingly simple to make – my family devours it every time! Whether you serve it for a cozy family meal or a dinner party, this galette always steals the show.
Questions I Often Get Asked About This Recipe
Q: Can I make this galette ahead of time?
A: Yes! You can prepare the galette up to the point of baking, cover it, and refrigerate it for up to 24 hours. Just bake it when you’re ready to serve.
Q: Can I use a different nut for the crust?
A: While pistachios add a wonderful flavor and texture, you can substitute with walnuts or almonds for a different twist. Just keep in mind the flavor profile will change slightly.
Q: Can I use frozen potatoes for this recipe?
A: While fresh potatoes work best for this galette, you can use frozen potatoes if needed. Just be sure to thaw and drain them thoroughly to avoid excess moisture.
Q: How do I prevent the crust from getting soggy?
A: To prevent the crust from becoming soggy, make sure to pre-cook the potato mixture and allow it to cool before adding it to the crust. Also, be sure to bake the galette until the crust is golden and crispy.
Q: Can I make this gluten-free?
A: Yes! You can use a gluten-free flour blend to make the crust gluten-free. Just ensure you have a good ratio of fat and water to get a flaky texture.
What You Need to Make Leek and Potato Galette with Pistachio Crust
For the Pistachio Crust:
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1/4 cup shelled pistachios
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water (or as needed)
For the Filling:
- 2 medium potatoes, thinly sliced
- 2 medium leeks, cleaned and thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup grated Gruyère cheese (optional for extra richness)
- 1 tablespoon fresh thyme leaves (or rosemary)
- 1 tablespoon heavy cream (optional for extra creaminess)
How to Make Leek and Potato Galette with Pistachio Crust
- Make the crust: In a food processor, pulse the flour, pistachios, and salt until the pistachios are finely ground. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and pulse until the dough begins to come together. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 5-7 minutes. Add the sliced potatoes and season with salt, pepper, and thyme. Cook for another 10 minutes, until the potatoes are just tender but not fully cooked. If using, add the heavy cream and Gruyère cheese, and stir to combine. Remove from heat and let cool.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Assemble the galette: On a lightly floured surface, roll out the chilled dough into a rough circle about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet. Spoon the leek and potato mixture into the center of the dough, leaving a 1-2 inch border around the edges. Fold the edges of the dough over the filling, pleating as you go to create a rustic, open-sided galette.
- Bake the galette: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the galette cool for a few minutes before serving.
- Serve: Slice the galette and serve warm, garnished with extra thyme if desired.
Tips
- For an extra crispy crust: After folding the edges of the dough, brush the crust with a beaten egg wash for a golden, shiny finish.
- For added flavor: You can add a sprinkle of Parmesan cheese to the filling for a deeper savory flavor.
- Make it vegan: To make the galette vegan, substitute the butter with vegan butter and omit the cheese or use a vegan cheese substitute.
Reader Reviews
🌟🌟🌟🌟🌟 Linda C. – “This galette was absolutely delicious! The pistachio crust added such a unique flavor. The combination of potatoes and leeks is so comforting. A new favorite!”
🌟🌟🌟🌟 Katie S. – “I made this for a dinner party, and everyone loved it. The crust was flaky and flavorful, and the filling was perfectly creamy. I’ll definitely make it again!”
🌟🌟🌟🌟🌟 Samantha T. – “This galette is a showstopper! It looks beautiful and tastes even better. The pistachio crust was a game changer. My family devoured it!”
🌟🌟🌟🌟 Olivia M. – “The galette was delicious! I added a bit more cheese to the filling for extra richness, and it was perfect. It’s definitely a dish I’ll make again.”
🌟🌟🌟🌟🌟 Evelyn P. – “So impressed with this recipe! It was easy to make and such a wonderful balance of flavors. I’ll be adding this to my regular rotation!”
Printable Recipe
Leek and Potato Galette with Pistachio Crust
This Leek and Potato Galette with Pistachio Crust is a savory and comforting dish featuring tender leeks, creamy potatoes, and a buttery, nutty crust. Perfect for dinner or a special occasion!
Ingredients
- For the Pistachio Crust:
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1/4 cup shelled pistachios
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water (or as needed)
- For the Filling:
- 2 medium potatoes, thinly sliced
- 2 medium leeks, cleaned and thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup grated Gruyère cheese (optional for extra richness)
- 1 tablespoon fresh thyme leaves (or rosemary)
- 1 tablespoon heavy cream (optional for extra creaminess)
Instructions
Make the crust:
- In a food processor, pulse the flour, pistachios, and salt until the pistachios are finely ground. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and pulse until the dough begins to come together. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Prepare the filling:
- Heat the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 5-7 minutes. Add the sliced potatoes and season with salt, pepper, and thyme. Cook for another 10 minutes, until the potatoes are just tender but not fully cooked. If using, add the heavy cream and Gruyère cheese, and stir to combine. Remove from heat and let cool.
Preheat the oven:
- Preheat your oven to 375°F (190°C).
Assemble the galette:
- On a lightly floured surface, roll out the chilled dough into a rough circle about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet. Spoon the leek and potato mixture into the center of the dough, leaving a 1-2 inch border around the edges. Fold the edges of the dough over the filling, pleating as you go to create a rustic, open-sided galette.
Bake the galette:
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the galette cool for a few minutes before serving.
Serve:
- Slice the galette and serve warm, garnished with extra thyme if desired.
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If You Enjoyed This Recipe, Please Share!
If you loved this Leek and Potato Galette with Pistachio Crust, please share it with your friends and family! It’s perfect for a cozy dinner at home or as a dish to impress your guests at your next gathering. If you share it on social media, don’t forget to tag me – I’d love to see how your galette turns out!
