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Cheesy Potato Chive Galette Recipe

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4 from 56 reviews

A rustic and flavorful Cheesy Potato Chive Galette featuring thinly sliced Yukon gold potatoes layered over a herbed cheese blend in flaky puff pastry, finished with fresh herbs and a touch of honey for a perfect savory-sweet balance. This easy-to-make galette is ideal for a comforting brunch or light dinner.

Ingredients

Pastry

  • 1 sheet frozen puff pastry, thawed

Herb and Cheese Topping

  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup fresh basil, chopped
  • 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, to taste
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup shredded fontina cheese
  • 1 tablespoon fresh thyme leaves
  • 1 egg, beaten

Potatoes

  • 2 small Yukon gold potatoes, very thinly sliced

Optional

  • Honey, for serving

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Roll Out Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a rectangle approximately 1/4 inch thick. Transfer the rolled pastry to the prepared baking sheet. Use a fork to prick the surface repeatedly; this prevents the dough from puffing unevenly during baking.
  3. Add Herbs and Cheese: Spread 2 tablespoons of the olive oil evenly over the pastry, leaving a 1-inch border around the edges. Sprinkle the chopped basil, chives, dill, and crushed red pepper flakes evenly over the oil. Then sprinkle the shredded Gruyère and fontina cheeses on top.
  4. Prepare Potatoes: In a medium bowl, toss the thinly sliced Yukon gold potatoes with the remaining 1 tablespoon of olive oil and the fresh thyme leaves. Season generously with kosher salt and pepper to taste.
  5. Assemble Galette: Arrange the seasoned potatoes in an even layer over the cheese, again leaving a 1-inch border free of toppings. Fold the edges of the pastry upward over the potatoes to create a rim, sealing the filling inside.
  6. Glaze and Bake: Brush the exposed edges of the pastry with the beaten egg to give it a beautiful golden color when baked. Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the pastry edges are golden brown and the potatoes are tender. It's fine if the edges get a bit darker; this adds to the galette's rustic charm.
  7. Garnish and Serve: Remove the galette from the oven and sprinkle additional fresh chives on top. Optionally, drizzle with honey for a subtle sweetness contrast. Slice and enjoy warm.

Notes

  • Use a mandoline for uniformly thin potato slices to ensure even cooking.
  • If puff pastry is not available, phyllo dough can be substituted, though texture will differ.
  • Leftover galette can be reheated in a toaster oven to maintain crispiness.
  • Consider adding caramelized onions or sautéed mushrooms for added flavor depth.
  • Ensure potatoes are sliced very thinly to cook fully within baking time.

Find it online: https://recipethrive.com/cheesy-potato-chive-galette-recipe/