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Leek and Potato Galette with Pistachio Crust

Shelly Westerhausen
  • minutes
  • Serves 6

INGREDIENTS

4 tbsp

Dill

2

Garlic cloves

1

Leek, large

2

Yukon gold potatoes, large

1

Egg, large

2 1/2 cups

All-purpose flour

1

All-purpose flour

1 tsp

Kosher salt

1

Kosher salt

1

Pink peppercorns

1 tsp

Sugar

1 tbsp

Olive oil

1/2 cup

Pistachios, raw

1 cup

Butter, unsalted

4 oz

Goat cheese, fresh

5 tbsp

Heavy cream