Leek and Potato Galette with Pistachio Crust

• Vegetarian

• Produce

  • 4 tbsp Dill
  • 2 Garlic cloves
  • 1 Leek, large
  • 2 Yukon gold potatoes, large

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 All-purpose flour
  • 1 tsp Kosher salt
  • 1 Kosher salt
  • 1 Pink peppercorns
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pistachios, raw

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Goat cheese, fresh
  • 5 tbsp Heavy cream

Found on bonappetit.com

Ingredients

• ½ cup raw pistachios
• 2½ cups all-purpose 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, white and pale-green parts only, halved lengthwise, thinly sliced
• 4 ounces fresh goat cheese
• 5 tablespoons heavy cream
• 2 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• All-purpose flour (for surface)
• 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
• 2 large Yukon Gold potatoes, thinly sliced
• 1 large egg, beaten to blend
• Crushed pink peppercorns (for serving; optional)