Cheesy Potato Chive Galette

Cheesy Potato Chive Galette


Made easy using flakey, buttery, puff pastry. Then layered with fresh basil, chives, two cheeses, and very thinly sliced baby potatoes. This savory galette comes together in no time at all.
  • 1 sheet frozen puff pasty, thawed
  • 3 tablespoons extra virgin olive oil
  • ¼ cup fresh basil chopped
  • 2 tablespoons chopped fresh chives, plus more for serving
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon crushed red pepper flakes
  • kosher salt and pepper
  • ½ cup shredded Gruy√®re cheese
  • ½ cup shredded fontina cheese
  • 2 small Yukon gold potatoes, very thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 egg, beaten
  • honey, for serving (optional)
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll the pastry out into a rectangle about ¼ inch thick and then transfer to the prepared baking sheet. Prick the pastry with the tines of a fork. Spread the pastry dough with 2 tablespoons olive oil, leaving a 1 inch border around the edges of the dough. Sprinkle evenly with basil, chives, dill, and crushed red pepper flakes. Top with the cheeses.
  3. In a medium bowl, toss the potatoes with the remaining 1 tablespoon olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 1 inch border. Fold the edges up and over the potatoes. Brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark.
  4. Remove the galette from the oven and top with fresh chives and a drizzle of honey, if desired. Slice and EAT!

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