Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PREPARATION TIME:
Ingredients
- 1 sheet frozen puff pasty, thawed
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh basil chopper
- 2 tablespoons chopped fresh chives, plus more for serving
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and pepper
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded fontina cheese
- 2 small Yukon gold potatoes, very thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 egg, beaten
- honey, for serving (optional)
Instructions
- 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 1/4 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!
