Tomato Potato Galette
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 5 medium red potatoes, washed & grated
- 1.23 ml salt
- 1.23 ml coarse black pepper
- 3 clove garlic, minced
- 4.92 ml chopped fresh thyme or 2.46 ml dried thyme
- 14.79 ml white wine vinegar
- 1 large egg
- 44.37 ml olive oil
- 3 large firm very ripe tomatoes, sliced
- 85.04 85.04 g chevre cheese or 85.04 g feta cheese, crumbled
- 10 whole basil leaves, cut 1/4 inch strips
directions
- Preheat oven to 400 degrees and place the rack in the lowest position.
- Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
- In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
- Pat the mixture into a well-oiled 9-inch pie plate.
- Bake for 30 minutes.
- Remove from the oven and brush the crust with the remaining oil.
- Arrange tomatoes in concentric overlapping circles on the potatoes.
- Sprinkle with cheese and basil.
- Season with salt and pepper to taste and return to the oven.
- Bake for 15-20 minutes until the cheese is light brown and bubbly.
- Remove and allow to cool for five munutes before cutting into wedges.
- Makes approximately six servings.
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Reviews
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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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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.
Tweaks
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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.