POTATO GALETTE
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
- Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.
POTATO CHEESE GALETTE
I love thinly sliced crispy potatoes, and adding cheese to them just makes them all the better. I have searched for a recipe for this dish for a while, and I ended up combining parts of several recipes. I have tried lots of variations, this recipe is my favorite. But you can try differant cheeses, adding herbs, chives, green onions, etc...
Provided by Lois M
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 450.
- Place the potatoes in a medium bowl, pour clarified butter or olive oil & parmesan cheese over, and toss to coat.
- Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet.
- Cook over med heat until the edges begin to brown and potatoes stick together.
- (This will keep the cheeses from running through) about 5 minute.
- Sprinkle with cheeses and cover with remaining potatoes, arranged the same way as the bottom layer.
- Set in the oven for 10 minute.
- Carefully flip potatoes with a wide spatula (or turn over onto a plate, and return to pan) Brown on med heat 5 minute.
- Return to the oven for an additional 5 minute.
- Cut into 4 servings, keep warm.
POTATO ONION GALETTE
Provided by Food Network
Categories appetizer
Time 2h20m
Yield About 12 slices
Number Of Ingredients 10
Steps:
- Make the pate brisee and roll into a cylinder. Chill for 1/2 hour or up to 3 days.
- Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees.
- Cut the cylinder of dough in half and refrigerate one half. Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet.
- Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a "v" out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces.
LEEK AND POTATO GALETTE
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h50m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.
- Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.
- Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.
Nutrition Facts : Calories 304 g, Fat 16 g, Fiber 2 g, Protein 10 g
CRISPY POTATO GALETTE
Categories Cheese Potato Vegetable Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Line large bowl with kitchen towel. Coarsely grate potatoes into towel. Enclose potatoes in towel and squeeze out as much moisture as possible.
- Heat 1 1/2 tablespoons oil in nonstick skillet over medium heat. Using metal spatula, press half of potatoes over bottom of skillet in even layer. Sprinkle with coarse salt and pepper. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes. Press remaining potatoes over filling in even layer. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. Place rimless baking sheet over skillet and invert galette onto sheet. Add 1 1/2 tablespoons oil to same skillet. Slide galette, browned side up, into skillet. Cook until crisp and golden on second side, about 10 minutes longer. (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Rewarm on sheet in 350°F oven until crisp, about 15 minutes.) Transfer to platter. Cut into 8 wedges. Top with green parts of onions.
POTATO AND GOAT CHEESE GALETTE
Make and share this Potato and Goat Cheese Galette recipe from Food.com.
Provided by kymgerberich
Categories Potato
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice and discard the ends of the potatoes. Cut the potatoes into 3/4-inch slices. Cut a round hole out of the center of each slice, forming a sturdy ring with at least 1/2 inch border of potato around the hole. Heat about 2 inches of vegetable oil in a skillet to 300 degrees F. Fry the potato rings until light golden brown, about 5 minutes. Drain on paper towels and allow to cool enough to handle.
- Fill the potato rings with the goat cheese and coat both sides with gread crumbs. Refrigerate for at least 2 hours or overnight. Heat the olive oil in a large skillet over moderate heat and saute the potato rings until golden brown on both sides, about 30 to 40 seconds per side.
- Transfer to serving plats and season with salt and pepper. Garnish with olives and chopped basil if desired.
Nutrition Facts : Calories 332.9, Fat 20.2, SaturatedFat 9.9, Cholesterol 33.6, Sodium 321, Carbohydrate 25.9, Fiber 2, Sugar 2.6, Protein 12.4
SUMMER VEGETABLE AND GOAT CHEESE GALETTES
Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.
Provided by Holly
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
- Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
- Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
- Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
- Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g
POTATO GALETTES
Steps:
- Peel the potatoes, making sure to keep their round shape, and rinse them under cold water. Using a mandoline, slice one of the potatoes almost paper-thin. (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.) On a work surface, form a circle of overlapping slices about 5 inches in diameter. Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used. Make another galette with another potato.
- Preheat the oven to 200 degrees and place 2 small skillets over medium heat. When hot, add 2 tablespoons of the clarified butter to each. Using a large spatula, carefully transfer 1 galette to each skillet. Cook until the bottoms are golden brown, 4 to 5 minutes. (Lower the heat if they brown too quickly.) Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more. Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
- While the first 2 galettes are cooking, prepare the remaining 2 in the same manner. Serve warm.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 920 milligrams, Sugar 3 grams
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