Last few days have been very challenging, I consider myself a very strong person but it is amazing how vulnerable one gets when they are emotionally invested. I know it will be alright eventually but right now it hurts. I really needed to do something that takes my attention away. So I have started lifting weights and decided to try at least one new recipe every week.
I love love brunches. You can try different things than your usual lunch and you are not rushed to have everything ready. Perfect for lazy mornings and occasions like Mother’s day. On the occasion of Mother’s day, I am sharing this recipe that can be a perfect addition to your brunch table. You can make the prep ahead of time and then comes together in less than 15 mins.
I love nuts, and especially pistachios. I am in love with combination of green, pink colors you see in these raw nuts. I recently made a nice torte with pistachio crust and it was a major hit at my work. Todays recipe uses the nuts in the crust, giving it a unique toasty flavor and crunch.
I had seen this recipe on Bon Appetit and have been wanting to make it. I have grown fond of goat cheese recently and loved the contrast of the tangy, creamy goat cheese against the caramelized leeks and sweetness of honey.
Goat Cheese & Leek Galette with pistachio crust
For the dough
- ½ cup shelled pistachios
- 2½ cups unbleached flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1 tablespoon olive oil, plus more for drizzling
- 1 large leek, halved lengthwise, white and pale-green parts only, finely chopped
- ¼ cup heavy cream
- 4 ounces goat cheese
- 2 garlic cloves, finely chopped
- 2/3 Kosher salt, freshly ground pepper
- 4 tablespoons coarsely chopped dill, plus more for serving
- 2 large Yukon Gold potatoes, thinly sliced
- 1 large egg, beaten to blend Honey (for drizzling)
- Crushed szechuan peppercorns
- Flaky sea salt (optional; for serving)
- 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.
- 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. If you want to make a vegetarian version, you can skip the egg and instead use some water mixed milk to brush the edges.