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!

Nutriscore Rating: 55/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle a pinch of coarse salt over both the crust and the filling.

Step 9

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the vegetables are tender.

Step 10

Allow the galette to cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	1170.4 grams (1170.4g)

Amount per serving	% Daily Value*
Calories	2937

Total Fat 185.90g	238%
Saturated Fat 101.20g	506%
Polyunsaturated Fat 2.70g
Cholesterol 591mg	197%
Sodium 4204mg	183%
Total Carbohydrate 264.20g	96%
Dietary Fiber 16.50g	59%
Total Sugars 11.10g
Protein 58.50g	117%

Vitamin D 51IU	255%
Calcium 618mg	48%
Iron 16mg	88%
Potassium 2535mg	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.

Source of Calories

Fat: 56.4%

Protein: 7.9%

Carbs: 35.7%