Leek and Potato Galette With Pistachio Crust Recipe

Name: Leek and Potato Galette With Pistachio Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 (6-inch) galettes
Ingredients: 1/2 cup raw pistachios; 2 1/2 cups all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon sugar; 1 cup (2 sticks) chilled unsalted butter, cut into pieces

Ingredients

1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

	PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 4 (6-inch) galettes

Instructions

Pulse pistachios in a food processor until coarsely ground.
Add flour, salt, and sugar and pulse to combine.
Add butter and pulse just until a coarse meal forms.
With motor running, gradually stream in 1/2 cup ice water and process until dough comes together.
Transfer dough to a work surface; form into a ball, then flatten into a disk.
Wrap in plastic and chill at least 30 minutes.