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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


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


  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.