Tomato Potato Galette
76 people added this to their Recipe Box
Serve this scrumptious show-off tart as a vegetarian main brunch dish or side dish.
Servings: 6
Ingredients:
Tomato Potato Galette
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| per serving: | - |
| cal | about 544 |
| pro | 14 g |
| total fat | 34 g |
| sat. fat | 16 g |
| carb | 46 g |
| fibre | 3 g |
| 1 | - |
| sodium | 031 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 16% |
| vit A | 25% |
| vit C | 27% |
| folate | 25% |
Suggested Recipes
-
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
Pinch cayenne pepper
1/3 cup (75 mL) each cold butter and shortening
1 tsp (5 mL) white vinegar
1/4 cup (50 mL) cold water (approx)
Filling:
3 Yukon Gold potatoes (1-1/4 lb/625 g total), peeled
6 plum tomatoes
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) extra-virgin olive oil
2 onions, sliced
2 cloves garlic, minced
1/2 tsp (2 mL) dried rosemary, crumbled, or crushed aniseed
1-1/2 cups (375 mL) grated asiago cheese
2 eggs, beaten
1 tbsp (15 mL) grated parmesan cheese
Preparation:
In bowl, stir together flour, salt and cayenne pepper. With pastry blender or 2 knives, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces. Stirring with fork, pour in vinegar and enough of the water to make dough hold together. Press into disc; wrap in plastic wrap and refrigerate until chilled, at least 30 minutes.
Filling: In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 20 minutes. Drain and let cool. Thinly slice crosswise; transfer to large bowl.
Meanwhile, cut tomatoes lengthwise into 1/2-inch (1 cm) thick slices; place on foil-lined rimmed baking sheet. Sprinkle with pinch each of the salt and pepper; broil, turning once, until slightly shrivelled and edges are blackened, about 10 minutes. Let cool.
Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, rosemary and remaining salt and pepper, stirring occasionally, until onions are golden, about 10 minutes. Add to potatoes along with Asiago cheese and all but 1 tbsp (15 mL) of the eggs; toss gently to combine.
On lightly floured surface, roll out pastry to 16-inch (40 cm) circle; place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5 cm) border uncovered. Arrange tomatoes on potato mixture; sprinkle with Parmesan cheese. Fold border over top, pleating to fit. Brush pastry with remaining egg.
Bake in bottom third of 400°F (200°C) oven until pastry is golden, 40 to 45 minutes. Let stand on rack for 10 minutes before cutting. (Make-ahead: Let cool. Cover and refrigerate for up to 6 hours. Rewarm before serving.)
Filling: In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 20 minutes. Drain and let cool. Thinly slice crosswise; transfer to large bowl.
Meanwhile, cut tomatoes lengthwise into 1/2-inch (1 cm) thick slices; place on foil-lined rimmed baking sheet. Sprinkle with pinch each of the salt and pepper; broil, turning once, until slightly shrivelled and edges are blackened, about 10 minutes. Let cool.
Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, rosemary and remaining salt and pepper, stirring occasionally, until onions are golden, about 10 minutes. Add to potatoes along with Asiago cheese and all but 1 tbsp (15 mL) of the eggs; toss gently to combine.
On lightly floured surface, roll out pastry to 16-inch (40 cm) circle; place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5 cm) border uncovered. Arrange tomatoes on potato mixture; sprinkle with Parmesan cheese. Fold border over top, pleating to fit. Brush pastry with remaining egg.
Bake in bottom third of 400°F (200°C) oven until pastry is golden, 40 to 45 minutes. Let stand on rack for 10 minutes before cutting. (Make-ahead: Let cool. Cover and refrigerate for up to 6 hours. Rewarm before serving.)
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »