Tomato and Potato Galette
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SERVINGS
6
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PREP TIME
15 Min
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COOK TIME
25 Min
Turn your typical pizza night into an elevated meal by making this rustic tomato and potato galette. In French, “galette” describes the free-form dough used in this recipe, with the edges folded over to create an eye-catching crust. The juicy heirloom tomatoes are a tangy contrast to our creamy Sliced White Potatoes, which are convenient to layer on top with no peeling, cooking and slicing required. This tomato galette will likely go fast, so you may want to double the recipe!
FEATURED PRODUCTS
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FULL RECIPE
Serving Size: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Green Giant product(s) used: Green Giant® Sliced Potatoes
Lists of ingredients:
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2 medium heirloom tomatoes, sliced ¼-inch thick½ teaspoon salt1 sheet store-bought pastry dough, thawed4 ounces herbed goat cheese, at room temperature1 can (15 ounces) Green Giant® Sliced White Potatoes, drained and blotted with paper towel½ cup shredded cheddar cheeseSalt and pepper to taste1 egg, beatenFresh basil for serving
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STEPS
1
Preheat oven to 400ºF and line a baking sheet with parchment paper.
2
Place tomato slices on a wire rack on top of a baking sheet. Sprinkle with salt. Allow tomatoes to drain for 10 minutes. Blot tomatoes between a few sheets of paper towel to remove any excess moisture.
3
While tomatoes and drying out, unroll pastry dough onto baking sheet. Spread goat cheese on dough, leaving 2-inches around the edges. Arrange potatoes and tomatoes on top of goat cheese. Sprinkle with cheddar cheese, salt, and pepper.
4
Fold in edges of dough and brush with beaten egg. Bake for 20-25 minutes, until the edges are golden brown. Cool for 5 minutes before slicing.
5
Serve warm, topped with fresh basil.
TIPS & TRICKS
There are simple techniques for folding the pleated edges on this potato galette with cheese:
1. Fold the dough in 2-inch intervals, starting with one edge until you’ve worked your way all around the crust.
2. Pinching the pleats to help keep the folds together and give your edges a more defined look.
Serving Size: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Green Giant product(s) used: Green Giant® Sliced Potatoes
-
2 medium heirloom tomatoes, sliced ¼-inch thick½ teaspoon salt1 sheet store-bought pastry dough, thawed4 ounces herbed goat cheese, at room temperature1 can (15 ounces) Green Giant® Sliced White Potatoes, drained and blotted with paper towel½ cup shredded cheddar cheeseSalt and pepper to taste1 egg, beatenFresh basil for serving
1
Preheat oven to 400ºF and line a baking sheet with parchment paper.
2
Place tomato slices on a wire rack on top of a baking sheet. Sprinkle with salt. Allow tomatoes to drain for 10 minutes. Blot tomatoes between a few sheets of paper towel to remove any excess moisture.
3
While tomatoes and drying out, unroll pastry dough onto baking sheet. Spread goat cheese on dough, leaving 2-inches around the edges. Arrange potatoes and tomatoes on top of goat cheese. Sprinkle with cheddar cheese, salt, and pepper.
4
Fold in edges of dough and brush with beaten egg. Bake for 20-25 minutes, until the edges are golden brown. Cool for 5 minutes before slicing.
5
Serve warm, topped with fresh basil.
Tips & Tricks
There are simple techniques for folding the pleated edges on this potato galette with cheese:
1. Fold the dough in 2-inch intervals, starting with one edge until you’ve worked your way all around the crust.
2. Pinching the pleats to help keep the folds together and give your edges a more defined look.
