Remember this:
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, usually with a savory filling.
It’s like a savory pie, without the pie plate.
Pie crust – YES – totally delicious – AND this one happens to be infused with roasted pistachio nuts.
Sautéed leeks and thinly sliced potatoes with salt and pepper and lemon – oh, man, yes!
Chèvre, tangy goat cheese, coupled with savory and salt Parmesan cheese? Knock me out now, please.
Finally a bit of fresh lemon zest and further roasted and salted crunchy pistachio cheese with Parmesan. WHAT?
That’s right – we’re testing and teasing all the senses with this Lemon Leek Potato Pistachio Galette.
Enjoy 😋
Lemon Leek Pistachio Galette
Crust:
1 1/2 cups all purpose flour
8 Tbs. ice cold butter, cut into small cubes
1 large egg
1/2 cup roasted and lightly salted shelled pistachios
1 Tbs. apple cider vinegar
2 Tbs. ice water
Add all the ingredients to a food processor and pulse until crumbly.
Transfer to a plastic wrap lined surface and form the crumb pile into a disc. Wrap tightly in plastic and chill for 10 minutes.
Roll out the dough between 2 layers of parchment into a large 11″ roundish shape.
Filling:
1 cup Parmesan cheese, grated and divided
2 Tbs. butter
3 small yellow potatoes, thinly sliced
2 small leeks, cleaned well, and thinly sliced
sea salt and pepper
juice and zest of 1/2 fresh lemon
2 oz. chèvre goat cheese, crumbled
1-2 Tbs. roasted and lightly salted shelled pistachios
freshly ground pepper
In a medium skillet, melt the butter over medium heat.
Add the potato slices and leeks, along with salt and pepper and sauté until golden brown and soft, alternating between covering and stirring every few minutes. Remove from heat and add lemon juice. Let sit for 3-5 minutes.
Preheat the oven to 425 degrees.
Sprinkle the rolled out pistachio dough with 1/2 the Parmesan cheese, leaving a 1 1/2″ border of dough.
Top with the Lemon Leek Potato Pistachio sauté.
Next, sprinkle with the goat cheese.
Fold the 1 1/2″ dough crust border over the top, forming a galette shape.
Top with the remaining parmesan, pistachios, lemon zest, and freshly ground pepper.
On a parchment lined baking sheet, bake for 25-35 minutes, until bubbly and golden brown.
Cool until sliceable, and serve, ready to drool.
