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    You are in: Home / Greek / Tomato Potato Galette Recipe
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    Tomato Potato Galette

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    ebechan's Note:

    I haven't tried this yet. I was looking for a recipe similar to this wonderful stuff that my greek roomate uded to make in college. We called it tomato spegetti -- but basically it was potatoes, tomato sauce, and basil. but i forgot what else. this recipe seemed kinda close. hope you like it.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees and place the rack in the lowest position.
    2. 2
      Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
    3. 3
      In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
    4. 4
      Pat the mixture into a well-oiled 9-inch pie plate.
    5. 5
      Bake for 30 minutes.
    6. 6
      Remove from the oven and brush the crust with the remaining oil.
    7. 7
      Arrange tomatoes in concentric overlapping circles on the potatoes.
    8. 8
      Sprinkle with cheese and basil.
    9. 9
      Season with salt and pepper to taste and return to the oven.
    10. 10
      Bake for 15-20 minutes until the cheese is light brown and bubbly.
    11. 11
      Remove and allow to cool for five munutes before cutting into wedges.
    12. 12
      Makes approximately six servings.

    Ratings & Reviews:

    • on September 19, 2005


      This was a delicious and unique "tomatoe pie". I made it a point to seed & drain the tomatoes between sheets of paper toweling for about an hour before I made the galette and I was glad that I did because the finished product still was overly juicy. I think next time I will use roma or plum tomatoes as they are naturally meatier and less juicy. I did use egg substitute & cut back the oil to 1 tbsp with good success and chose the gorgonzola as this is what I had on hand & it made a very nice combination. Thank you Ebechan for sharing the recipe.

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    • on July 03, 2003


      I didn't make this recipe exactly as it's written (I omitted the vinegar as I didn't have any, added canned asparagus spears on top of the tomatoes, didn't have fresh basil so sprinkled on some dry, added seasoned, sauteed tofu in place of feta), but as I made it, it came out great. Hubby said that this one was a keeper which means it's good. I didn't put enough salt so I'll add more next time, but even so it was pretty tasty and easy to make. I found I didn't need to squeeze any liquid out of the potatoes (couldn't really when I tried) so I found that step unnecessary.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tomato Potato Galette

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 269.8
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 3.9 g
    Cholesterol 45.8 mg
    Sodium 322.1 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 4.3 g
    Sugars 4.3 g
    Protein 8.4 g

    The following items or measurements are not included:

    white wine vinegar

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