Skip to main content

Leek and Potato Galette With Pistachio Crust

4.5

(28)

Leek and potato galette with pistachio crust on a piece of parchment paper.
Photo by Shay Harrington

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Read More
This side dish is flavorful enough to also serve as a main course.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.