Potato and Spring Onion Galette

Information Nutrition per serving
10 minutes prep 324kcal
70 minutes active 20g fat
Makes 6 servings 7g protein
Ingredients Method
Half a recipe of Base Pie Crust with savory variations 1. Preheat oven to 375ยฐ. Form pie dough into a disk, wrap in parchment paper, and place in refrigerator.
400 grams mealy potatoes 2. Roughly chop potatoes - you're looking for approximately 1โ€œ pieces. They don't need to look good, just be uniform.
8-12 stalks green onions 3. Remove wilted leaves from onions and slice away bulbs. Cut into 1โ€ pieces and set aside. Crush garlic; set aside.
2 cloves garlic 4. Place a large skillet over medium high heat. Toss potatoes in olive oil, salt, and pepper.
1 tablespoon olive oil 5. Sautรฉ potatoes for approximately 10 minutes, or until sides are slightly browned. Meanwhile, combine scallions, garlic, and goat cheese in a large bowl.
4 ounces goats cheese 7. While potatoes cook, remove dough from refrigerator and roll out on parchment paper. Get a good circle or around 12-14โ€œ in diameter.
1 teaspoon salt 8. Add potatoes to onion and cheese mixture, combine. Pour into center of pastry and fold edges over, overlapping one another as you make your way around the edges.
1/2 teaspoon black pepper 9. Bake for 60 minutes. Check after 45 minutes that your crust has not start to turn too brown - if so, cover with foil.
10. Allow to rest for 10 minutes before slicing and serving,

Serving Suggestions

  • Would pair well with any roast - pork, chicken, or beef - but stands up just as nicely as a solo dish
  • A white or red wine would accompany this equally well

Variations

  • Try different variations of goat cheese, not just fresh chevre
  • Mealy potatoes are used here; try waxy for a different texture and bite (and color)
  • Leeks could also be used, in place of scallions (or in addition to)