Meatless Monday: Spring Galette

This entry was posted on Apr 25, 2016 by Charlotte Bell.

Makes four 6-inch galettes


  • 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

  • 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

  • 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.
  • Meanwhile, mix cream, goat cheese, and garlic in a medium bowl until smooth. Season with kosher salt and pepper.
  • 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.
  • Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes.
  • Drizzle with honey and top with dill. Sprinkle peppercorns and sea salt over, if using. Serve warm.

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About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.