Herbed Potato Galette Recipes

ROASTED TOMATO AND HERBED CHEESE GALETTE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
• Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
• Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
• Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
• To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.

POTATO GALETTE RECIPE

Steps:

• Fill a large pan with water. Add the whole garlic cloves and dried herbs. Place the pan over high heat until boiling.
• Slice the potatoes finely using a sharp knife or mandoline slicer. Then add the sliced potatoes to the boiling water.
• Cook the potatoes for about 7 minutes. They should still be a little crunchy. Don't overcook them! Then drain the potatoes. Discard the garlic and pat the potatoes dry between 2 clean kitchen towels.
• Melt the butter in a small saucepan. Cover the bottom of a spring form with baking paper and tighten it. Brush the bottom with some melted butter. Season with a pinch of salt and pepper. Put a layer of the half cooked potato slices on the bottom. Brush with melted butter and season with pepper and salt.
• Keep building the galette up this way until all the potato slices are used. Brush the top with the remaining butter and season with pepper. Put the potato galette in a preheated oven at 400°F (200°C) for 30 minutes. Check if the potato is tender. Bake for another 15 minutes if necessary. Then open the spring form and remove the side circle.
• Here comes the tricky part. Put the galette on a clean surface, keep the baking paper steady with one hand and carefully pull the springform bottom from underneath the galette. Then place the bottom on top of the galette again and turn the whole lot upside down. Carefully peel away the baking paper.
• Place the galette under a hot grill for a few minutes until the top starts to brown nicely and crisp up. Keep an eye on it! Slice the potato galette up. Serve hot.

HERBED POTATO GALETTE

Steps:

• Preheat the oven to 375 degrees F. Generously grease a 12-cup muffin tin with the 1 tablespoon butter.
• Combine the potatoes, 4 tablespoons melted butter, garlic powder, thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Gently toss the potatoes with your hands until fully coated with the butter and herbs. Layer the potatoes in the prepared muffin tin. Tuck 2 onion slices into each potato stack. Bake until the potatoes are easily pierced with a knife and the edges are golden brown, 50 to 60 minutes. Sprinkle with 1/2 teaspoon flaky sea salt and 1/2 teaspoon pepper.

HERBED POTATO GALETTE

Steps:

• Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

HERBED POTATO GALETTE

Steps:

• Divide butter and oil between two 9" diameter nonstick skillets and cook over medium heat until butter melts.
• Divide onion between skillets and sauté until tender, about 5 minutes.
• Increase heat to medium-high. Divide potatoes, garlic, rosemary and salt between skillets and cook until potatoes are light golden, turning often, about 10 minutes.
• Using spatula, press and flatten potatoes into uniform thickness. Cover; reduce heat to medium and cook until potatoes are brown on bottom, about 15 minutes.
• Place 1 large plate over 1 skillet. Using oven mitts, hold plate and skillet together and turn skillet over, releasing potato galette onto plate. Slide galette back into skillet. Repeat with remaining potato galette.
• Using spatula, press and flatten potatoes again. Cook until potatoes brown on bottom, about 15 minutes.

HERBED POTATO GALETTE

Steps:

• Divide butter and oil between two 9-inch-diameter nonstick skillets and cook over medium heat until butter melts. Divide onion between skillets and sauté until tender, about 5 minutes. Increase heat to medium-high. Divide potatoes, garlic, rosemary and salt between skillets and cook until potatoes are light golden, turning often, about 10 minutes. Using metal spatula, press and flatten potatoes into uniform thickness. Cover; reduce heat to medium and cook until potatoes brown on bottom, 15 minutes. Place 1 large pate over 1 skillet. Using oven mitts, hold plate and skillet together and turn skillet over, releasing potato galette onto plate. Slide galette back into skillet. Repeat with remaining potato galette. Cook until potatoes brown on bottom, pressing with spatula, about 15 minutes. Side galettes out onto plates. Sprinkle with parsley.