I love trying new recipes and new techniques. Today’s Meatless Monday recipe includes several new techniques—using a mandoline and making crust in a food processor.Goat Cheese, Leek, and Potato Galettes with Pistachio Crust
Makes four 6-inch galettes
Crust
- ½ cup shelled pistachios (I used almonds because organic pistachios weren’t available)
- 1-1/4 cup whole wheat pastry flour
- 1-1/4 cup unbleached flour
- 1 teaspoon kosher salt
- 1 teaspoon coconut palm sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
Filling and Assembly
- 1 tablespoon olive oil, plus more for drizzling
- 1 large leek, halved lengthwise, white and pale-green parts only, finely chopped
- ¼ cup plus 1 tablespoon almond milk
- 4 ounces goat cheese
- 2 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- 4 tablespoons coarsely chopped dill, plus more for serving
- 2 large Yukon Gold potatoes, thinly sliced on a mandoline
- 1 large egg, beaten to blend
- Honey (for drizzling)
- Crushed pink peppercorns and flaky sea salt (optional; for serving)
Make the Crust
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Pulse pistachios in a food processor until coarsely ground. Add flour, kosher salt, and sugar and pulse until combined. Add butter and pulse until a coarse meal forms. With motor running, slowly add ½ cup ice water and process until dough comes together. Transfer dough to a work surface, form into a ball, and flatten to a disc. Wrap dough in parchment and chill 30 minutes.
Put it Together
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Preheat oven to 400º. Heat oil in a small skillet over medium-low; cook leek, stirring occasionally and being careful not to brown, until just softened, about 5 minutes.
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Meanwhile, mix cream, goat cheese, and garlic in a medium bowl until smooth. Season with kosher salt and pepper.
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Line a rimmed baking sheet with parchment. Transfer dough to a work surface and divide into 4 pieces. Working with one piece at a time, roll out to an 8″ round. Using an offset spatula, spread one-quarter of the goat cheese mixture on dough, leaving a 1″ border. Top with 1 Tbsp. dill and a thin layer of potato slices. Drizzle with oil and season with kosher salt. Top with one-quarter of the leeks. Fold edges over, overlapping slightly. Carefully transfer galette to prepared sheet. Repeat with remaining dough and filling. Brush crusts with egg wash.
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Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes.
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Drizzle with honey and top with dill. Sprinkle peppercorns and sea salt over, if using. Serve warm.