Mini Goat Cheese Leek & Potato Spring Galettes With Pistachio Crusts

• Vegetarian

• Produce

  • 1 bunch Dill
  • 2 Garlic cloves
  • 1 Leek, large
  • 2 Wax potatoes, very thin

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Honey

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 Peppercorn
  • 1 tsp Salt
  • 1 Salt + pepper
  • 1 tsp Sugar

• Nuts & Seeds

  • 1/2 cup Pistachios

• Drinks

  • 1/2 cup Ice water

• Dairy

  • 2 sticks Butter
  • 4 oz Goat cheese
  • 1 cup Yogurt, Plain

Found on vegetarianventures.com

Description

Ingredients

• ½ cup pistachios
• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks of butter, chilled
• ½ cup ice water
• 1 large leek, sliced and washed
• 2 wax potatoes, washed and sliced very thin
• 1 cup plain yogurt
• 4 ounces of goat cheese
• 2 garlic cloves, minced
• 1 bunch dill
• 1 egg, whisked with 1 teaspoon of water
• Peppercorn, crushed
• Honey, to drizzle
• salt / pepper

Directions

• Pulse the pistachios 4-5 times in a food processor or until coarsely ground. Add in the flour, salt, and sugar and pulse another 2-3 times or until combined. Add in the butter and pulse until a coarse meal is formed. While the food processor is running, slowly add in the ice water until a dough ball as formed. Wrap the dough in parchment paper and stick in the fridge for at least a half an hour.
• While the dough is chilling, whisk together the yogurt, garlic, and goat cheese until a smooth sauce has formed. Season with salt and paper and refrigerate until ready to use.
• Once the dough has chilled, remove from fridge and divide into four equal parts. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Roll out one of the 4 pieces of dough into a rough circle shape and top with a 4th of the goat cheese sauce, 1 Tablespoon of dill, a thin layer of potatoes and leeks, and then top with another Tablespoon of dill; Fold the sides in towards the filling to create a crust that only slightly overlaps the filling and transfer to a parchment paper lined baking sheet. Repeat with the rest of the dough and filling until you have 4 galettes on the parchment paper ready for baking. Brush the egg wash over the crust of all the galettes. Bake for 30-40 minutes or until the crusts have browned and the potatoes are soft.
• Garnish with more dill and crush pink peppercorn; drizzle honey over the top and serve warm.