Leek and Potato Galette with Pistachio Crust

Need

• Pistachio Pastry

• 80 Grams shelled pistachios
• 350 Grams bakers or strong flour
• 2 Pinches pink salt flakes BUY
• 1 Teaspoon raw caster sugar BUY
• 230 Grams butter BUY
• 1/4 Tablespoon ice water

• The Filling

• 1 leek white and pale green part only, sliced thinly
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 3 cloves garlic
• 300 Grams feta, roughly chopped
• 100 Grams cream BUY
• pink salt flakes and pepper to taste BUY
• 1 Handful fresh dill leaves finely chopped
• 1-2 potatoes, shaved thinly with skin on

Do

1  

To make the pastry, place pistachios into the Thermomix bowl and chop 3 sec/speed 7. Add flour, salt and sugar and combine 5 sec/speed 7. Add butter and combine 10 sec/speed 5 until a course meal forms. Add ice water gradually until dough comes together 10 sec/speed 5. Tip dough out on to a floured silpat mat, flatten into a disc, wrap and refrigerate for 30 minutes.

2  

Preheat oven to 200°C.

3  

Place leek and EVOO into the Thermomix bowl and cook 5 min/Varoma/speed 1. Transfer to a bowl.

4  

Place garlic into the Thermomix bowl and chop 3 sec/speed 6. Add feta, cream, salt and pepper and combine 10 sec/speed 6. Set aside.

5  

Divide dough into 4 pieces. Roll each out to a dinner plate sized circle on it's own piece of baking paper. Spread the cheese mixture onto each piece of pastry, leaving a 1" border. Top with dill, leek mixture and then sliced potatoes. Drizzle generously with EVOO. Place galettes onto oven trays.

6  

Fold edges of dough in, creating a border around the filling.

7  

Bake for 30-35 minutes until crusts are golden brown and potatoes are soft. Garnish with more dill.

Served with

• Simple Fennel Salad
• Roasted Broccoli Salad