Sweet galettes get all the attention – apple, pear, blueberry, peach, etc. – but where is the love for the savory galettes? Right here. You can’t go wrong with layers of potatoes, cheese and rosemary.
Potato, Gruyère and Rosemary Galette
Your favorite pie dough – enough to make a 14 inch by 14 round
- 3 medium-size Yukon potatoes
- About ¾ pound Gruyere cheese (block or shredded) – if purchased in block form, simply cut the cheese into ½ cm thick slices to layer between the potato slices
- ⅓ cup olive oil
- 1 ½ tablespoons of salt
- 1 ½ tablespoons black pepper
- 2 tablespoons fresh chopped rosemary
- 1 egg for egg wash
- Pre-heat the oven to 400 degrees
- Assemble the dough per the directions. Refrigerate for at least 30 minutes before rolling out. Remove from the fridge 10 minutes before using. Roll out the dough 14 by 14 inches on parchment paper.
- Peel the potatoes and use a mandolin to slice them thin (2-3mm thick.) over a bowl. If you don’t have a mandolin, carefully cut the potatoes with a knife. If the potatoes are a thicker that’s totally fine, just cook the galette a little longer to ensure the potatoes are cooked all the way through.
- Pour the olive oil, salt, pepper and chopped rosemary over the potatoes. Toss the potatoes until each one is coated.
- Brush the egg wash in the center of the dough. Place the potatoes in a tight circular formation, alternating every couple of pieces with a slice or sprinkle of Gruyere cheese. Fill in the center of the ring too. Repeat the potato tower one more time.
- Fold in the sides of the galette and brush with egg wash. Place in the 400 degree oven for 45-50 minutes. The crust and cheese should be golden brown on top, and the potatoes should be almost transparent.
- Remove from the oven and let cool before cutting into.