INGREDIENTS
For the dough
1½ cups all-purpose flour
½ teaspoon kosher salt
10 tablespoons unsalted butter, cold and cut into cubes
¼ cup ice water, plus more as needed
For the filling
2 medium Yukon Gold potatoes, very thinly sliced (about 1/8-inch thick)
2 large leeks, white and light green parts only, thinly sliced
1 tablespoon olive oil
¼ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper
4 ounces goat cheese, crumbled and divided
¼ cup Mariani sliced almonds
1 large egg, beaten
1 tablespoon fresh dill, chopped
INSTRUCTIONS
Make the dough. In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or two knives to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Add the ice water in 1 tablespoon additions, mixing with a spoon after each addition, until the dough just comes together.
Turn the dough onto a lightly floured surface and gently shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the leeks. Heat the olive oil in a large skillet over medium heat. Add the leeks and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until tender and lightly golden. Remove from the heat and set aside.
Preheat the oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared baking sheet.
Sprinkle about half of the goat cheese over the center of the dough, leaving a 2-inch border around the edges. Arrange the sliced potatoes over the goat cheese in a spiral formation. Spoon the cooked leeks evenly over the potatoes.
Fold the edges of the dough up and over the filling, working your way around the circle and leaving the center exposed.
Brush the exposed dough with the beaten egg. Sprinkle the sliced almonds over the egg-washed crust, gently pressing them into the dough so they adhere.
Bake for 45-50 minutes, or until the crust is deeply golden and the potatoes are tender. If the almonds begin to brown too quickly, loosely tent the galette with foil.
Let the galette cool for 5-10 minutes. Crumble the remaining goat cheese over the top and sprinkle with fresh dill. Slice and serve warm or at room temperature.