Prep Time: 20 Minutes | Cook Time: 30 Minutes | Total Time: 2 hours | Difficulty: Easy
Hello my lovelies! Salty delicious things coming at ya. I have pie on the brain so there is more pie coming later this week. Today a savoury satisfying galette. Perfect for lunch split between two or three with a side of salad. Or sliced into wedges and handed around with drinks. Golden parmesan crust topped with creamy herby goodness and layers of thin tender potato. We’re making the dough in the food processor so it’s a snip to put together. Easy as, well, pie.
I love a galette. It’s the cheats pie. No pie plate, no fuss. Just roll out the dough, lay down the fillings and fold over the edges. Perfect for feeding crowds with minimal effort. You can go as big or as small as you like. Just keep the filling a thin layer so everything cooks through quickly. It’s a quick weeknight meal too. You can make this pastry ahead of time and freeze it for a month so you can add a double batch to your meal prep and have it ready to pull out and assemble with no sweat. Use whatever combination of herbs that you like or have on hand. I find thyme leaves a bit gritty in the creamy filling so I prefer a mix of parsley, tarragon and basil. You can also go all in on your favourite herb if you want.
To make the pastry combine the flour, salt, butter and parmesan in the food processor. Pulse to rub in the butter. Keep an eye on it and stop before the butter is completely combined.
Add the milk a tablespoon at a time, pulsing until the dough comes together. Check it after each few pulses to see if it needs more milk.
Tip the dough out onto the bench and bring it together into a disc. Wrap it up or pop it into an airtight container and chill in the fridge for at least an hour. If you’re freezing the dough to use another day, put it straight into the freezer now, just make sure it’s well wrapped.
Heat the oven to 200C (395F) with the fan on. Line a baking sheet with baking paper.
When you’re ready to assemble, mix the cream cheese, salt, pepper and herbs in a small bowl. Give it a good mix around to break it up and make it more spreadable. Taste it to make sure it has enough seasoning.
Thinly slice the potatoes with a very sharp knife or a mandoline. The slices need to be 2mm thick at most. Pat the slices dry with paper towels or a clean tea towel.
Roll out the dough into a large circle, at least 12 inches across. If you want to trim the edges into a smooth circle go right ahead but it’s not necessary. Transfer the circle to your prepared baking sheet now to save a drama later.
Spread the cream cheese mixture thinly over the base, leaving a 2 inch border all around the edge.
Starting in the middle fan out the potato slices to cover the whole cream cheese area. Overlap them but not too thickly or they won’t cook through. Finely grate a little more parmesan over the top and add a few twists of black pepper.
Fold the border in all the way around, pinching the dough at intervals as needed to get it to sit down flat. If you have a little beaten egg on hand brush the border with that, or brush with a little milk to help it brown.
Bake for 30 to 35 minutes, until the pastry is dark golden brown and the potatoes are tender.
Slide the galette onto a wire rack to cool slightly before eating if you want to have it warm. Or let it cool completely and cut into wedges for nibbling on.
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Potato, Herb + Parmesan Galette
Prep Time : 20 mins | Cook Time : 30 mins | Total Time : 2 hours | Difficulty : Easy
Makes : a 10 inch galette
Golden buttery parmesan crust topped with herbed cream cheese and tender potato – the perfect snack with drinks.
Ingredients:
- 1 + 1/2 cups plus 1 tablespoon (200 grams) all purpose flour
- 8 tablespoons (100 grams) very cold unsalted butter
- 1/4 teaspoon salt
- 1 ounce (25 grams) parmesan, finely grated
- cold milk to mix, approx. 1/4 cup
For the filling:
- 2 medium potatoes, thinly sliced (have an extra one on hand in case)
- generous 1/4 pound (125 grams) full fat cream cheese
- 2 tablespoons chopped mixed herbs (I like a mix of parsley, tarragon and basil)
- salt and pepper to taste
- grated parmesan, to finish
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Food processor
- Large baking sheet lined with baking paper
- Sharp knife or mandoline, rolling pin
Directions:
To make the pastry combine the flour, salt, butter and parmesan in the food processor. Pulse to rub in the butter. Keep an eye on it and stop before the butter is completely combined.
Add the milk a tablespoon at a time, pulsing until the dough comes together. Check it after each few pulses to see if it needs more milk.
Tip the dough out onto the bench and bring it together into a disc. Wrap it up or pop it into an airtight container and chill in the fridge for at least an hour. If you’re freezing the dough to use another day, put it straight into the freezer now, just make sure it’s well wrapped.
Heat the oven to 200C (395F) with the fan on. Line a baking sheet with baking paper.
When you’re ready to assemble, mix the cream cheese, salt, pepper and herbs in a small bowl. Give it a good mix around to break it up and make it more spreadable. Taste it to make sure it has enough seasoning.
Thinly slice the potatoes with a very sharp knife or a mandoline. The slices need to be 2mm thick at most. Pat the slices dry with paper towels or a clean tea towel.
Roll out the dough into a large circle, at least 12 inches across. If you want to trim the edges into a smooth circle go right ahead but it’s not necessary. Transfer the circle to your prepared baking sheet now to save a drama later.
Spread the cream cheese mixture thinly over the base, leaving a 2 inch border all around the edge.
Starting in the middle fan out the potato slices to cover the whole cream cheese area. Overlap them but not too thickly or they won’t cook through. Finely grate a little more parmesan over the top and add a few twists of black pepper.
Fold the border in all the way around, pinching the dough at intervals as needed to get it to sit down flat. If you have a little beaten egg on hand brush the border with that, or brush with a little milk to help it brown.
Bake for 30 to 35 minutes, until the pastry is dark golden brown and the potatoes are tender. Slide the galette onto a wire rack to cool slightly before eating if you want to have it warm. Or let it cool completely and cut into wedges for nibbling on.
Cook’s Notes:
- Try this tart with thinly sliced kumara (sweet potato) or pumpkin. Mix the herbs up to match – pumpkin would be lovely with sage and parsley and even a little feta crumbled into the cream cheese.
- Take this tart to the next level with a little spelt or rye flour in the crust – swap 50 grams of the flour for spelt or rye and add the milk slowly so you can stop when it comes together.
– This galette is best the day it is made. It will still be delicious the next day or two but the pastry will soften –
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