Tenina.com's Leek and Potato Galette with Pistachio Crust



  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.

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