Tomato Potato Galette
Meet your new favorite savory bake: the Tomato Potato Galette, a rustic yet elegant dish that’s perfect for any occasion. This flaky, buttery crust cradles layers of golden potatoes and juicy, sun-ripened tomatoes, delicately seasoned with fresh thyme and a hint of black pepper. Each bite is elevated by the nutty richness of grated Parmesan cheese, while a final sprinkling of coarse salt adds a delightful crunch. With its vibrant colors and garden-fresh flavor, this galette is as visually stunning as it is delicious. Whether served as a show-stopping appetizer, a comforting side, or a light main course, this easy-to-make galette is sure to impress. Perfect for those craving a homemade dish with seasonal produce, this recipe strikes a balance between comfort food and gourmet indulgence!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 170 g Unsalted butter (cold, cubed)
- 1 tsp Salt
- 60 ml Ice water
- 1 piece Yellow potato (large, thinly sliced)
- 2 pieces Tomatoes (medium, thinly sliced)
- 2 tbsp Olive oil
- 1 tsp Fresh thyme leaves
- 40 g Parmesan cheese (grated)
- 1 piece Egg (for egg wash)
- 1 tbsp Milk (for egg wash)
- 0.5 tsp Black pepper (freshly ground)
- 0.5 tsp Coarse salt (for topping)
Instructions
In a large bowl, combine the all-purpose flour and 1 tsp of salt. Add cubed, cold unsalted butter and use a pastry cutter or your hands to break the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overwork it. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, preheat the oven to 200°C (400°F). Prepare the vegetables by thinly slicing the potato and tomatoes. Pat the slices dry with a paper towel to remove excess moisture.
On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle, about 1/4 inch thick. Transfer the dough to a parchment-lined baking sheet.
Arrange the potato slices in concentric layers, leaving a 2-inch border around the edge of the dough. Drizzle 1 tablespoon of olive oil over the potatoes and sprinkle with half of the thyme and a pinch of black pepper.
Layer the tomato slices over the potatoes. Drizzle with the remaining olive oil, sprinkle with the rest of the thyme, and top with grated Parmesan cheese.
Fold the edges of the dough up and over the filling, pleating as needed to create a rustic edge. Brush the crust with an egg wash made by whisking 1 egg with 1 tablespoon of milk.
Sprinkle a pinch of coarse salt over both the crust and the filling.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the vegetables are tender.
Allow the galette to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 11.1 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 618 mg | 48% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
