Mini Goat Cheese Leek & Potato Spring Galettes With Pistachio Crusts

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While walking through the co-op grocery aisle earlier this week, I noticed an unusual amount of color lining the produce wall. The root vegetable section, which had been dominating the store for months now, was substantially smaller and was slowly being replaced with new greens, spring onions, piles of leeks, and damp irregular-shaped mushrooms. Despite the chill from the produce fridges, it felt like spring. My head began buzzing with ideas by the thought of all the new produce a budding season would bring. I decided to impulsively grab any vegetable that felt even remotely springy and threw it all in my basket for some weekend cooking. However, the excitement snapped out of me the moment I stepped outside and noticed it was snowing. To my dismay, the temperature has yet to rise above 30 degrees this weekend but at least it’s springy enough somewhere to grow these wonderful reminders of the season that will eventually blossom in these parts.

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These galettes are simple and springy; the buttery crust is studded with pistachios and then topped with a tangy goat cheese sauce. This is the perfect recipe to work on during a rainy and cold (but hopefully springy) day. It is important to slice the potatoes as thinly as possible to make sure they get cooked all the way through when baking. You can use freshly cracked black pepper if you don’t have pink peppercorn but the extra pop of color really adds to the final presentation.

Mini Goat Cheese Leek & Potato Spring Galettes With Pistachio Crusts recipe below:

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Mini Goat Cheese Leek & Potato Spring Galettes With Pistachio Crusts
These Mini Goat Cheese Leek & Potato Spring Galettes With Pistachio Crusts are the perfect vegetarian entree for winter or spring entertaining.
Course: Main
Cuisine: Vegetarian
Servings: 4 6" galettes
Author: Shelly Westerhausen
Ingredients
For the dough:
  • 1/2 cup pistachios
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks of butter , chilled
  • 1/2 cup ice water
For the filling:
  • 1 large leek , sliced and washed
  • 2 wax potatoes , washed and sliced very thin
  • 1 cup plain yogurt
  • 4 ounces of goat cheese
  • 2 garlic cloves , minced
  • 1 bunch dill
  • 1 egg , whisked with 1 teaspoon of water
  • Peppercorn , crushed
  • Honey , to drizzle
  • salt / pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with more dill and crush pink peppercorn; drizzle honey over the top and serve warm.

 

 

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Styling: Small ceramic speckled bowls: Marite Acosta / Red clay & green ceramic plates: Clay Kat Ceramics / Tablecloth: thrifted / Enamel dishes: West Elm / Wooden knives: mostly thrifted (+ one gifted from Carey)

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

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16 Comments

  1. Reply

    Erin

    March 29, 2015

    Seriously beautiful pictures! Can’t wait to make this!

  2. Reply

    Sini

    March 30, 2015

    I’m totally in love with this post, Shelly! Amazing. The pistachio (!!) dough sounds luscious, and I can never get enough of leeks. Can’t wait to make this recipe; I think it would be perfect for Easter.

    P.S. Your wall! <3

  3. Reply

    Warm Vanilla Sugar

    March 30, 2015

    So mini and so cute!! These sound awesome!

  4. Reply

    Jessie Ammons

    March 30, 2015

    Oh I’d love to make this for a special spring afternoon gathering! It sounds light and refreshing but indulgent.

  5. Reply

    Jessie Snyder | Faring Well

    March 30, 2015

    Sending lots of warm, springy vibes your way – hopefully they manifest soon!

  6. Reply

    Leo Sigh

    March 31, 2015

    This looks absolutely incredible. I love goat cheese and anything with leeks is a must eat for me. Would never have thought of a pistachio crust, and it sounds amazing. So will definitely be a must make.

  7. Reply

    Kathryn

    April 1, 2015

    One of my favourite pizzas uses a very similar flavour combination to this and I love the idea of those same ingredients in this beautiful galette especially with that stunning pistachio crust. Here’s hoping the warmer weather makes it to you soon – I swear this winter seems endless.

  8. Reply

    Natasha | Ok, Last Bite.

    April 1, 2015

    That pistachio in there is brilliant, and the leeks are the most perfect chartreuse, nature spoils us! Soon spring will come, a beautiful recipe to hold us all over until then though!

  9. Reply

    kristie {www.birchandwild.com}

    April 3, 2015

    Gorgeous flavor profile here. Pistachio and leeks seem like they were meant to go together. And I love the lemon notes, too. Beautiful.

  10. Reply

    Mikołaj

    April 6, 2015

    Original recipe, thanks! And great photos 🙂

  11. Reply

    aspoonfulofnature

    April 6, 2015

    love your photography <3

    https://aspoonfulofnature.wordpress.com/

  12. Reply

    Ian

    April 20, 2015

    This looks absolutely delicious – amazing photos!

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