savory potato galette

Savory Potato Galette| Kate Uhry photography

It becomes apparent to one durring the third major snowstorm in three weeks, that sometimes you must make do, and be creative when it comes to cooking. And you have to make do with the ingredients already in your kitchen.  I had potato’s, and pleanty of dried herbs from the garden, and pleanty of flour. I remembered this recipe I made last summer, but never had the time to post on the blog. It is warm, comfort food, perfect for a snowy day, and can be munched on as an appetizer, or served as a side. If you already have some of that Pillsbury pie crust in your fridge or freezer, use that instead of making your own crust. It really is pretty good. I think this galette would also be lovely for a sunday brunch side.


The Ultimate Savory Pie Crust dough
1/2 cup crème fraîche
1/4 cup grated Pecorino Romano cheese
1 medium red potato, very thinly sliced.
1 teaspoon thyme leaves, a bunch of fresh chives

Salt & freshly ground pepper to taste.

1 large egg beaten with 1 tablespoon of water
Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
Spread the crème fraîche and pecorino over the dough; top with overlapping slices of the potato in rows. Brush with butter, sprinkle with thyme or whatever herbs you have (rosemary is really quite good!) and season with salt and pepper. Brush the edges with the egg wash.
Bake the galette in the bottom third of the oven for 25 minutes, or until the edges are slightly puffed. Cut into squares; serve warm or at room temperature.