LEEK AND POTATO GALETTE WITH PISTACHIO CRUST
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Provided by Shelly Westerhausen
Categories Bon Appétit Vegetarian Tart Pastry Leek Dinner Pistachio Goat Cheese Potato Honey Bake
Yield Makes 4 (6-inch) galettes
Number Of Ingredients 18
Steps:
- Dough:
- Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
- Filling and assembly:
- Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
- Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
- Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
- Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
- Do Ahead
- Dough can be made 1 day ahead. Keep chilled.
GARLIC AND ONION POTATO GALETTE RECIPE
Steps:
- Place the skillet on the lowest rack of the oven and bake for 25 minutes.
- Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.
Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Cholesterol 48 mg, Fiber 4 g, Protein 9 g, SaturatedFat 11 g, Sodium 560 mg, Sugar 3 g, Fat 18 g, ServingSize 1 galette (8 servings), UnsaturatedFat 0 g
POTATO AND TOMATO GALETTES
Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
- Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
SPINACH AND TOMATO GALETTE
Make and share this Spinach and Tomato Galette recipe from Food.com.
Provided by _Pixie_
Categories Savory Pies
Time 2h10m
Yield 8 slices
Number Of Ingredients 19
Steps:
- Put the first eight ingredients (ie water to yeast) in the breadmaker in the order specified and run the dough cycle.
- On my machine this takes 90 minutes.
- If you don't have a breadmaker you can mix all the ingredients until smooth, cover and allow to rise until doubled.
- Preheat the oven to 375F.
- Spray a pizza pan with cooking spray (and your hands too).
- Remove the dough from the bread machine and spread into a 14" round on the pizza pan.
- If the dough is hard to spread cover it and let it relax for a few minutes then continue.
- Heat 1 teaspoon olive oil in a non-stick over medium heat.
- Cook the onions until softened.
- Combine the spinach, sautéed onion, 2 teaspoons oil, ricotta, 1/2 cup Parmesan, chopped plum tomato, basil, garlic and pepper in a medium bowl and mix well.
- Spread this filling onto the rolled-out dough leaving a 2 inch border without filling.
- Top with the crumbled feta.
- Arrange the sliced tomatoes in circles or other decorative patterns over the feta and sprinkle on the remaining 1/4 cup grated Parmesan.
- Fold the untopped border of the dough towards the middle to partially cover the topping, crimp the dough to fit.
- Bake the galette for 20 to 25 minutes or until the filling is hot and the crust is golden.
- Cool for a few minutes before cutting.
- Cut into eight pieces.
Nutrition Facts : Calories 286.9, Fat 13.7, SaturatedFat 5.9, Cholesterol 29.2, Sodium 532.1, Carbohydrate 27.2, Fiber 3.2, Sugar 3, Protein 15.1
ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE
Steps:
- Season the beef with salt, pepper, and coriander.
- Preheat oven to 400 degrees F.
- In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
- Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
- Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
- Preheat the oven to 450 degrees F.
- Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.
ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE
Steps:
- Season the beef with salt, pepper and coriander.
- Preheat oven to 400 degrees F.
- In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
- Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (don't cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
- Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
- Preheat the oven to 450 degrees F.
- Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheeses from running through.) Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.
POTATO GALETTE
Categories Potato Side Sauté Quick & Easy Fall Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- Melt butter in a 7 1/2- to 8-inch nonstick skillet. Peel potato and cut crosswise into 1/8-inch-thick slices with slicer. Toss potato with melted butter, salt, and pepper in a bowl, then layer potato slices, overlapping slightly, in skillet.
- Cover skillet with a lid, or tightly with foil, and cook over moderately low heat until underside is golden brown, about 10 minutes. Slide galette onto a dinner plate. Invert skillet over galette, then, holding plate tightly against skillet, flip galette into skillet. Cook, covered, until potato is tender when pierced with a paring knife, 10 to 12 minutes more.
POTATO GALETTE
Cheesy mash with bacon and tomato - easy comfort food.
Provided by evehoward12
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel quarter and boil potatoes for 15-20 mins. Put oven on about 180. (Or you can use grill on hot if you prefer)
- Meanwhile dice tomatoes, grate cheese, chop bacon - I chop the loin separately and small. I chop the fattier edge into 1cm strips.
- If using onion fry it lightly until slightly caramelised.
- Mash potato with a little milk. Add half the grated cheese, stir, add half the tomatoes, onion if using and the bacon loin, stir. Put into baking dish. I use one 2 inches deep by 8x8 inches wide. Flatten, top with remaining tomatoes, bacon laid out to cover tomatoes, sprinkle with cheese, then put in oven until cheese melted and bacon crisping up....about 20 mins less if grilling...about 15.
- I serve with baked beans (with chilli flakes added for the adults!). Also you can use more/less of pretty much any ingredient depending on your tastes.
TOMATO POTATO GALETTE
I haven't tried this yet. I was looking for a recipe similar to this wonderful stuff that my greek roomate uded to make in college. We called it tomato spegetti -- but basically it was potatoes, tomato sauce, and basil. but i forgot what else. this recipe seemed kinda close. hope you like it.
Provided by ebechan
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees and place the rack in the lowest position.
- Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
- In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
- Pat the mixture into a well-oiled 9-inch pie plate.
- Bake for 30 minutes.
- Remove from the oven and brush the crust with the remaining oil.
- Arrange tomatoes in concentric overlapping circles on the potatoes.
- Sprinkle with cheese and basil.
- Season with salt and pepper to taste and return to the oven.
- Bake for 15-20 minutes until the cheese is light brown and bubbly.
- Remove and allow to cool for five munutes before cutting into wedges.
- Makes approximately six servings.
Nutrition Facts : Calories 269.9, Fat 12.1, SaturatedFat 3.9, Cholesterol 45.9, Sodium 322.1, Carbohydrate 33, Fiber 4.3, Sugar 4.3, Protein 8.5
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5/5 (93)Estimated Reading Time 6 minsServings 4
- Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
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- Preheat the oven to 180°C/350ºF. Prick the sweet potatoes with a fork and place on a baking tray in the oven. After 15 minutes, flip over the potatoes and bake for another 15 minutes, or until soft when pierced with a knife.
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