Servings:
pieces

Potato Pistachio Pesto Galette

This savory galette comes together in no time at all, it’s so incredibly easy…and extra pretty. Top with honey and a pinch of flaky sea salt for a sweet, and salty touch. You can’t go wrong with this delicious galette.
Prep Time:
15 min
Cook Time:
25 min
Total Time:
40 min
Ingredients (Servings: pieces)
Pistachio Basil Pesto
Garlic Clove
Fresh Basil
g
Lemon Zest
tsp
Pistachios
g
Olive Oil
ml
Parmesan Cheese
g
Salt & Pepper to taste
Galette
Puff Pastry
Gruyère Cheese
g
Fontina Cheese
g
Yukon Gold Potatoes
Olive Oil
tbsp
Fresh Thyme
tbsp
Egg
Ice Water
tbsp
Honey
tbsp
Sea Salt
Salt & Pepper to taste
Preparing In The Kitchen
  1. Peel the garlic and wash the basil, shake dry and chop coarsely together with the garlic. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
  2. Preheat the oven to 200 ºC and line a baking sheet with parchment paper. Wash the potatoes, dry, and cut into fine thin slices.
  3. On a lightly floured surface, roll the pastry out into a rectangle and transfer to the prepared baking sheet. Prick the pastry with the tines of a fork.
  4. Spread the pastry dough with the basil pistachio pesto, leaving a 2 cm border around the edges of the dough. Top with the cheeses.
  5. Wash the thyme, shake dry and pluck the leaves from the stems. In a medium bowl, toss the potatoes with the olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 2 cm border. Fold the edges up and over the potatoes.
  6. In a small bowl, whisk the egg with the ice water and brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown.
  7. Remove the galette from the oven and top with sea salt and a drizzle of honey.
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