Goat Cheese Potato Galette / makes 4-6" galettes
ING--DOUGH ½ cup raw pistachios 2½ c flour tsp k/salt tsp sugar cup (2 sticks) chilled unsalted butter in pieces
FILLING tbl olive oil, large leek, white and pale-green parts only, halved lengthwise, thinly sliced 4 oz fresh goat cheese, 5 tbl h/cream, 2 minced gar/cl, K/s/p 4 tb coarse-chp dill, 2 large Yukon Gold potatoes, thinly sliced large egg, beaten to blend, honey, Crushed pink peppercorns option.
DOUGH Proc/pulse pistachios, add flour, salt, and sugar; pulse to combine. Add butter and pulse to a coarse meal forms. With motor running, gradually stream in ½ cup ice water; process until dough comes together. Form into ball on work surface; form into a ball, then flatten into a disk. Saran/chill at least 30 min. Do Ahead: can be made day ahead. Keep chilled.
FILLING Heat Tbl oil on med-low. Cook/stir leek til softened (do not brown) 5 min. Hold on plate. Separately mix goat cheese, cream, garlic; add s/p.
Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to an 8" round; transfer to parchmented baking sheet.
FINAL w/ offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter Tb dill evenly over, then thin layer of potato slices. Drizzle with oil; salt. Scatter leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with rest ing to make 3 more galettes. Brush top of dough with egg. Bake crusts golden brown, potatoes are soft, 400 deg 30–40 min.
SERVE Drizzled with honey, dill sprigs, pink peppercorns options, add s/p.
