Name: Leek and Potato Galette with Pistachio Crust
Yield: Makes four 6" galettes Servings
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)

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Shay Harrington

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Recipe notes