Leek and Potato Galette

Potato and leek recipes have traditional places in many cultures. This leek and potato galette makes a wonderful side dish for any meat, poultry, pork, or fish dish, especially as grilling season is upon us! Leeks will hold their own against the flavors of pistachios, potatoes, goat cheese, garlic, and dill.

For more health information on leeks, click here. 

Leek and Potato Galette

Makes 6 small galettes or 4 larger



1/2 cup shelled pistachios

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon granulated sugar

1 cup European butter like Kerry Gold, cold and cut into small pieces

1/2 cup ice water


1 Tablespoon extra-virgin olive oil, and more for drizzling

1 large leek, white and pale green parts only, cleaned, halved lengthwise, and sliced thin

4 ounces goat cheese

5 Tablespoons heavy cream

2 garlic cloves, minced

Kosher salt and black pepper to taste

4 Tablespoons fresh dill chopped and dill sprigs for garnish

3 medium size Yukon gold potatoes, sliced very thinly (use a mandolin if possible)

1 large egg, beaten in a separate bowl

Honey for garnish


  1. For the dough, pulse the pistachios in a food processor until coarsely ground. Add flour, sugar, and salt and pulse to combine. Add cold butter and pulse until a coarse meal forms. With the motor running, gradually add the ice water until it forms a ball. Dough should be soft but not sticky or tacky. Add flour if needed. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
  2. Preheat oven to 400 F. Heat the olive oil and leeks in a skillet over medium-low heat. Cook until tender. Set aside. Mix the goat cheese, cream, garlic, salt, and pepper in a bowl.
  3. Divide the dough into 6 pieces. Roll out each piece on a lightly floured surface to a 6″ round, and place on a baking sheet lined with parchment paper. Spread 1/6 of the cheese mixture on the dough, leaving a 1″ rim around the edge. Sprinkle with one Tablespoon of dill. Add one layer of potatoes on top. Drizzle with olive oil and sprinkle with a pinch of salt. Scatter 1/6 of the leeks over the potatoes. Fold the edge of the dough over the filling, overlapping the folds. Brush the dough of each with egg.
  4. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Season with kosher salt and black pepper.



Adapted from www.whitskitchen.com