Leek and Potato Galette with Pistachio Crust (2024)

  • A nice offering to bring to someones house.will make time and time again.

    • Kelly

    • NY

    • 2/27/2022

  • Whatever you do, do NOT overcook this! I made the mistake of leaving it in for another 10 minutes after the first 30 because the crust wasn't quite "golden", but I ended up drying it out. So upsetting! It would have been fabulous, with a little more of the goat cheese mixture, (I made two larger galettes) and maybe a bit thicker layer of potatoes, but next time I'll bake at 350º and watch it like a hawk!

    • Tammy

    • Palm Desert. CA

    • 1/7/2022

  • I have a couple things to add to my earlier review. First, I thought this tart was much better the next day, reheated, because the dry crust absorbed some of the moisture from the filling. Second, the “something” this was lacking, I believe, was a “wet” sweet-tart element. I served this the next day with a side of chutney — Stonewall Kitchen mango chutney, specifically — and it was superb. I think an onion confit would be good, too.

    • Peeps

    • California

    • 11/29/2021

  • Absolutely amazing, delicious, yet easy recipe! I made this for thanksgiving and it was so good. The crust is just perfectly flaky and so easy to make. If you are worried this recipe might be too bland, you can easily fix that by using extra fresh herbs, mustard, more garlic, more salt and pepper etc. Doubling the goat cheese will also me delicious. I'll definitely be making this recipe again!

  • This recipe is a good start, but it needs tweaking. I thought it needed more leeks and cheese, and although the potatoes did cook when used raw, I would either sauté or steam them beforehand next time. The crust was disappointing: too dry. I usually add an egg to my galette pastry, so maybe I will try that. I would certainly increase the black pepper, too. The leeks might do better under the potatoes instead of on top because they scorched in the very hot oven. Anyway…It was good enough to keep working in it, but was just okay as is.

    • Peeps

    • 11/25/2021

  • Can these be made in advance, refrigerated and baked the next day?

    • Laurie

    • Berkeley, CA

    • 11/12/2021

  • Very tasty. I used an herbed goat cheese (with garlic and chives). I especially liked the crust. Will definitely make this again.

    • Karin Anderson

    • Portland/ME

    • 4/19/2021

  • wowow so delicious and I will make this over and over. My heavy cream went bad so I sub’d south cream (Greek yogurt would work too) Otherwise I made as written for one galette, added cayenne and nutmeg to the goat cheese for another, and swapped preserved lemons for the honey in yet another. All delicious! Mandolin slicer for the potatoes is key. And making 2 medium instead of 4 small works great. This recipe is so versatile.

  • It was a great recipe - first time around. Used a madoline slicer with raw potatoes for very thin slices. Rolled the dough out between two sheets of stretchtight film from Costco. Next time, plan to divide the dough into 6 servings, rolling thin. Stretchtight allows you to manipulate and move the dough easily to the baking pan.

    • Anonymous

    • Seattle, WA

    • 12/3/2020

  • Delicious! I found that I had a bit more potatoes and leeks than perhaps the recipe needed, as my galettes seemed a bit fat and tall. I boiled my potatoes first though, so they baked to a golden brown by 40 minutes and everything inside was gooey and delicious. I like the pistachio crust and the goat cheese gave it a unique flavor against the leeks. I can’t wait to make it again!

    • Charles

    • Los Angeles, CA

    • 11/9/2020

  • Really great recipe. Terrific flavors that go so well together. Don't skip drizzling with honey to serve: it really ties the whole thing together and adds the sweetness that rounds it all out.

    • Steve Crozier

    • Dallas

    • 8/19/2020

  • OMG this is the best! A friend recently recommended this to me so had to try it. Was afraid to make a pastry dough since I’ve never done it before. It’s a very wet dough (or at least mine was) so I was afraid that maybe I messed it up. Nope. It came out flaky and buttery and perfect. This was a true delight and it’s beautiful to look at!

    • adamleclair

    • Osaka, Japan

    • 5/27/2020

  • I love this recipe. I have made this several times and each time I switch it up! (First time I followed the recipe completely). Now I add cinnamon apple slices as well. So delicious. Thank you for sharing!

    • Christianne

    • New Hampshire

    • 3/16/2020

  • Looked impressive, but underwhelming flavor. Agree that subbing a more robust cheese and adding rosemary to crust would make it less bland. Would halve recipe in the future to serve four.

    • Anonymous

    • Washington DC

    • 12/26/2019

  • Delicious, though I agree the flavors are much more mellow than I expected. Next time, I would use blue cheese in place of goat cheese.

    • Anonymous

    • Delaware

    • 10/10/2019

  • Leek and Potato Galette with Pistachio Crust (2024)


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