Cheesy Potato & Rosemary Galette

Potato Galette

Two year olds are a wonder to behold.

Recently I spent five days in ‘Grandma mode’ marveling as our lil’ grandson zoomed about, climbed, danced (me, too!), made faces, sang songs, jumped, stomped, and figured out more settings on my digital piano than I knew it had.

Between fielding full body hugs (as only a two year old can give) and answering “What’s that?” (as only a two year old can ask), I couldn’t help but think we should all live life with so much intensity and curiosity.

I also took more naps than usual. ;)

After he and his lovely Mama and proud Papa headed home, the house seemed quiet. Too quiet. So did my brain. Since words weren’t readily forthcoming, I decided to poke around in my “idea file.”

When was the last time you looked through your drafts? I mean really looked? I tend to squirrel away recipes and ideas until later. Much later. (This one was from 2012!) Gotta love two year olds…

Earlier I’d published a post extolling the virtues of galettes, and judging by the searches it continues to generate, folks are intrigued by these flavorful layered beauties. (One bite transports me to a French country farmhouse, too.)

Then my friends at Cooks & Books & Recipes featured a potato galette and I knew I had to make it. Spuds in any way, shape, or form are a favorite, but the prospect of thinly sliced potatoes laced with fresh rosemary and cheese intrigued me.

The challenge, however, was to slice ’em without a mandolin. Mandoline?

Whatever works.

Without a Mandolin

Not too shabby for slicing by hand!

Cheesy Potato & Rosemary Galette

(adapted from this recipe)

3 Tbsp. extra virgin olive oil, plus more for the pan & drizzling

6 medium Russet potatoes, unpeeled

2 tsp. fresh rosemary, chopped (reserve some for top)

1/2 c. freshly grated Parmesan cheese, plus additional for sprinkling

1 c. shredded ColbyJack cheese, plus a handful for the top

Kosher salt & freshly ground pepper

Preheat oven to 375° F. Brush the bottom and sides of a spring form pan with oil; place on a baking sheet and set aside.

Thinly slice the potatoes with a mandolin — or a sharp knife and a lil’ patience. :) Place slices in a large bowl; toss with olive oil and rosemary.

Assemble the galette by forming a ring of potato slices around the edge of the spring form pan. Then cover the bottom, overlapping the slices. Season with salt & pepper and sprinkle with 1/3 of the cheeses.

Continue layering twice more — potatoes, S & P, and cheeses. Finish with a final layer of potatoes. (If you end up with extra, reserve for another use.) Drizzle with olive oil. Sprinkle with salt & pepper and additional rosemary and Parmesan.

Bake 50 to 60 minutes until the potatoes are tender and edges are golden brown. If your heart desires (mine did) sprinkle a handful of ColbyJack on top; return to oven for 5 minutes or until cheese is melted. Cool 10 minutes on a wire rack.

Run a sharp knife around the inside of the spring form pan before removing the ring. Gently loosen the galette from the base (aided and abetted by a lil’ coaxing with a spatula) and transfer to a serving platter. Slice into wedges and have at it!

Forgot to mention those crispy edges! Ahhhh...

Crispy edges…mmmmmm

Some ideas are worth revisiting… and some visits become etched in our hearts.

Enjoying the wonder of two year olds,

~ Kim

© 2011-2014 Kim Bultman and a little lunch

Pizza Pie, Oh My! (and other Glorious Galettes)

(First, please pardon the blinding glare in the subsequent photos…)  Now then, let’s strike an impertinent little pose, shall we?  One that beckons hither and yon and says, “Come ‘n get me!” — in a nice way, of course.

Or, in Okie terms… pull up a chair and dig in!

Quick aside… My original plan was to make a traditional Galette des Rois with almond paste filling, but the farthest I got was blanching the almonds.  Have you ever tried to peel a blanched almond?

I enlisted The Man Of Few Words to help (ain’t he sweet?) and we sat on opposite sides of the counter with a pile between us.  It soon became a game of Tiddlywinks.  (Remember those?)  One or the other of us would accidentally “shoot” an almond airborne and I’ve never giggled so much over a mundane task.  Laughter truly is the best medicine!

But, I finally abandoned my galette-making plan for another day — I also went with a savory version.  (At that point in my “cold recovery,” I needed flavor, and lots of it.)  For a marvelous “how-to” on the traditional galette, click here.  (Thank you, Becoming Madame!)  And, for a lovely fruit and cheese variation with pears, pecans, and Gorgonzola, click here.  (Thank you, basilmomma!)

Okay, here’s my take…

Pizza Pie, Oh My!

Preheat oven to 400° F.

For the crust:

1 prepared pie crust (everybody has their favorite — use whatever works for you)

Extra virgin olive oil

For the sauce:

1/2 to 1 whole head of garlic, roasted*

1 tsp. Kosher salt

2 Tbsp. tomato paste

2 Tbsp. water

1 Tbsp. olive oil (or butter… or both)

Freshly ground black pepper, to taste

* Obviously, it’s easier to roast a whole head of garlic than a half…  Cut off the top, drizzle a little olive oil over it, wrap it in foil, and roast it in a 400° oven for 15 to 20 minutes until it’s soft; set aside to cool.  Use as much as your tastebuds can handle.  (Reserve the rest for later and leave your oven on.)

For the filling:

1 Tbsp. extra virgin olive oil

1/2 lb. Italian sausage, casings removed

1 med. sweet onion, chopped

1 roasted red pepper, chopped (I used the “jarred” kind — yes, I resort to convenience now and then…)

4 to 6 oz. Italian blend shredded cheese (yes, fresh is better, but see above)

Freshly grated Parmesan cheese (this, I will not budge on)

To prepare crust:  Roll as thinly as possible and place on a pizza pan or stone.  Brush lightly with olive oil to approximately 2″ from edges; set aside.

To prepare sauce:  Squeeze desired amount of roasted garlic onto a cutting board.  Sprinkle with salt.  Mash together with a fork to form a paste.  In a small saucepan, combine tomato paste, water, olive oil (or butter… or both) and garlic paste.  Season to taste with pepper.  (This is a very basic sauce, so as not to compete with the toppings.)  Cook over low heat until warmed; set aside.

To prepare filling:  Brown the sausage in olive oil in a large skillet over medium heat.  Break it into fairly good-sized chunks as it cooks.  Remove sausage to a paper-towel-lined plate.  Do not drain skillet.

Add onion to drippings; saute until translucent.  Add roasted red pepper; saute briefly.  Remove with a slotted spoon to aforementioned paper-towel-lined plate.  (It’s okay if it gets cozy with the sausage; it will eventually anyway.)

Meanwhile, spread a thin layer of sauce over the crust to within 2″ of edges.  (Is there more than one edge when it’s a circle?  Never mind.)  Sprinkle grated Parmesan over the sauce, followed by half the Italian blend cheese.

Next, scatter the sausage, onions, and peppers about at random.  (Preferrably over the sauce and crust…)  Top with remaining shredded cheese.

Now then:  Carefully (and artfully) fold crust edges over filling, leaving the middle exposed.  (The pizza, not yours…)  Crimp loosely to form a “galette.”  If desired, (which I did, but forgot), lightly sprinkle the crust with Kosher salt and freshly ground pepper.

Bake 20 to 25 minutes or until crust is golden brown.  (Hint:  Start with the middle rack in your oven.  If needed, move pan to a higher rack to sufficiently the brown the “top” crust without fricaseeing the bottom.)

Before serving, grate additional Parmesan cheese over the top.  Pizza Pie?  Oh My!

Enjoying galette gloriousness,

~ Kim