Savory Pistachio-Crusted Goat Cheese and Potato Galettes

In a food processor, pulse shelled pistachios until coarsely ground.

Add all-purpose flour, kosher salt, and sugar to the food processor, and pulse to combine.

Add the chilled butter pieces and pulse until a coarse meal forms.

With the motor running, gradually stream in 1/2 cup ice water, processing until dough comes together.

Transfer the dough to a work surface, form it into a ball, and then flatten it into a disk. Wrap it in plastic wrap and chill for at least 30 minutes. Dough can be made one day ahead and kept chilled.

Preheat the oven to 400°F.

Heat 1 tablespoon of olive oil in a small skillet over medium-low heat. Cook the chopped leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer the leek to a plate.

In a medium bowl, combine the goat cheese, heavy cream, and minced garlic. Season the mixture with salt and black pepper.

Divide the dough into 4 equal pieces.

Roll out 1 piece of dough on a lightly floured surface into an 8-inch round. Transfer it to a parchment-lined baking sheet.

Using an offset spatula, spread one-quarter of the goat cheese mixture over the dough round, leaving a 1-inch border. Scatter 1 tablespoon of chopped dill evenly over the cheese, and then top with a thin layer of sliced Yukon Gold potatoes. Drizzle with additional olive oil and season with salt.

Scatter one-quarter of the cooked leeks over the potatoes.

Fold the edges of the dough over the filling, tucking and overlapping slightly as needed.

Repeat with the remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks, additional oil and salt to make 3 more galettes.

Brush the tops of the dough with the beaten egg.

Bake the galettes for 30-40 minutes, or until the crusts are golden brown and the potatoes are soft.

Drizzle the galettes with honey, and top them with additional chopped dill.

Sprinkle the galettes with crushed pink peppercorns and flaky sea salt, and season with additional black pepper before serving.