- 4
Ingredients
- Dough
- Dough
- Dough
- 1/2 1/2 1/2 cup raw pistachios
- 1/2 1/2 1/2 cup raw pistachios
- 1/2 1/2 1/2 cup raw pistachios
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon sugar
- 1 1 1 teaspoon sugar
- 1 1 1 teaspoon sugar
- 1 1 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1 1 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1 1 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- Filling and Assembly
- Filling and Assembly
- Filling and Assembly
- 1 1 1 tablespoon olive oil, plus more for drizzling
- 1 1 1 tablespoon olive oil, plus more for drizzling
- 1 1 1 tablespoon olive oil, plus more for drizzling
- 1 1 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 1 1 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 1 1 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 4 4 4 ounces fresh goat cheese
- 4 4 4 ounces fresh goat cheese
- 4 4 4 ounces fresh goat cheese
- 5 5 5 tablespoons heavy cream
- 5 5 5 tablespoons heavy cream
- 5 5 5 tablespoons heavy cream
- 2 2 2 garlic cloves, finely chopped
- 2 2 2 garlic cloves, finely chopped
- 2 2 2 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- Kosher salt, freshly ground pepper
- Kosher salt, freshly ground pepper
- All-purpose flour (for surface)
- All-purpose flour (for surface)
- All-purpose flour (for surface)
- 4 4 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
- 4 4 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
- 4 4 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
- 2 2 2 large Yukon Gold potatoes, thinly sliced
- 2 2 2 large Yukon Gold potatoes, thinly sliced
- 2 2 2 large Yukon Gold potatoes, thinly sliced
- 1 1 to large egg, beaten to blend
- 1 1 to large egg, beaten to blend
- 1 1 to large egg, beaten to blend
- Crushed pink peppercorns (for serving; optional)
- Crushed pink peppercorns (for serving; optional)
- Crushed pink peppercorns (for serving; optional)
Preparation
Step 1
Do Ahead: Dough can be made 1 day ahead. Keep chilled.
Filling and Assembly
Preheat oven to 400º. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed.
Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.