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Leek And Potato Galette With Pistachio Crust
Ingredients
- ½ cup raw pistachios
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1 tablespoon olive oil, plus more for drizzling
- 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 4 ounces fresh goat cheese
- 5 tablespoons heavy cream
- 2 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- All-purpose flour (for surface)
- 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
- 2 large Yukon Gold potatoes, thinly sliced
- 1 large egg, beaten to blend
- Crushed pink peppercorns (for serving; optional)
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