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

    Average Rating:

    2 Total Reviews

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    • 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.

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    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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