Potato and Tomato Galette

1. Prepare the Dough

In a mixing bowl, combine 200 grams of plain flour and ½ teaspoon of salt. Grate 100 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

2. Sauté the Garlic

In a frying pan, heat 2 tablespoons of olive oil over medium heat. Lightly sauté 2 minced garlic cloves until fragrant and golden. Once sautéed, remove the garlic so it doesn’t burn and set aside to use when assembling the galette.

3. Roast the Potatoes

Roast 200 grams of potato slices in the garlic-infused oil for a few minutes until they soften and take on some colour. Once the potatoes are roasted, remove them from the pan and set them aside.

After roasting the potatoes, toss 200 grams of the sweet potatoes into the frying pan. Roast for a few minutes until they soften. Set aside.

4. Preheat the Oven

Preheat your oven to 190°C (375°F) and line a baking tray with baking parchment.

5. Roll out the Dough

Roll out the dough very thinly into a circle on a lightly floured work surface. Transfer the dough to the lined baking tray.

6. Assemble the Galette

Place the potatoes on the dough in overlapping circles or rows with a 5 cm (2”) border. Spread the sautéed garlic cloves right after layering the potatoes.

Halve the cocktail tomatoes and place them randomly on top for a beautiful explosion of colour and flavour with every bite. Season with salt and pepper to taste.

Distribute 30 grams of grated Parmesan on top, and scatter the chopped parsley. Fold the edges of the dough over the filling, pleating as you go.

7. Bake the Galette

Brush the edges of the galette with milk or a beaten egg. Bake for 40-45 minutes, or until the crust is golden brown and the potatoes are tender.

8. Serve

Allow the Potato and Tomato Galette to cool slightly before garnishing with more fresh parsley. Slice and serve warm.

Tips for Perfect Potato Tomato Galette

Chill the Dough: Ensure the dough is cold while assembling the galette. If it warms up while making the filling, put it in the fridge for a few minutes. This ensures a crispy and flaky crust.

Evenly Sliced Potatoes: For even cooking, slice the potatoes evenly. A mandolin can be helpful.

Leave Room for Folding: When assembling, leave a margin of about 5 cm (2”) around the edges of the dough so you can fold it over the filling without it spilling out.

Proper Storage

In the Refrigerator: Once the galette has cooled, wrap it in cling film or place it in an airtight container. The galette stays fresh in the fridge for about 2-3 days.

In the Freezer: If you want to freeze the galette, wrap it tightly in cling film and place it in a freezer-safe container or bag. The galette can be frozen for up to 2 months.

Variations

Potato and Spinach Galette: Swap the tomatoes for a layer of sautéed spinach.

Potato and Feta Galette: For more creaminess, add 100 grams of crumbled Feta between the potato layers.

Potato and Leek Galette: Replace the tomatoes with thinly sliced leeks.

Related Recipes

Looking for more simple yet delicious recipes to incorporate vegetables? Check out these recipes:

Quiche with Leeks and Red Peppers

Tart with Spring Onions, Potatoes and Feta

Tomato Zucchini Quiche

Conclusion

Whether served warm or at room temperature, this Potato and Tomato Galette is a delicious combination of tender vegetables and crispy pastries. Its rustic charm and rich flavour make it an easy recipe for any occasion, from casual gatherings to special meals.