You’ve got to try this Potato Pesto Pepper Galette! The crust is crisp, buttery and a wonderful complement to the flavorful pesto and thinly sliced, tender potatoes. Perfect for lunch, brunch or a light dinner.
I’m not sure at what point a recipe becomes your own. Do you know? I saw this wonderful galette recipe a few weeks ago as I was flipping through my latest Food & Wine magazine. It looked amazing and there were actually three different, totally unique renditions, one with Spanish chorizo, another with spinach and artichokes and the last one featured potatoes and apples. They all had a créme fraiche base in addition to the varied toppings.
I guess it’s the beautiful, buttery, flaky-looking crust that drew me in, but the promise that it comes together in ten minutes was a close second. My favorite of the three was the version with the thinly sliced potatoes and apples all arranged in perfectly neat little rows. Knowing I just had to try it, I did a check to see what ingredients were called for versus what I had available. Red potatoes? No, but I did have russet potatoes. Fresh thyme? Had that still growing out in the herb garden. Créme fraiche? No. Granny Smith apples? No. Pecorino or Romano cheese? Nope.
Since I made the tart minus some of the key ingredients, you can probably guess that I came up with my own Café Potato Pesto Pepper Galette version. I used their recipe for the Ultimate Savory Pie Crust as the base and followed that part to a tee. I substituted pesto for créme fraiche, scattered it with mozzarella and skipped the apples entirely. My tart ended up topped off with a scatter of finely chopped yellow bell pepper and red onion for a punch of flavor and a pop of color.
I can’t tell you how their Potato & Apple Galette tastes (though it sounds incredible), but I can report that this Potato Pesto Pepper Galette is fabulous. We had it for dinner that evening with a simple salad and it was delightful. My husband took leftovers to work and he enjoyed it rewarmed for lunch. The crust is crisp, buttery and a wonderful complement to the flavorful pesto and thinly sliced, tender potatoes. It’s perfect for lunch, brunch or a light dinner.
I’m still not certain about the answer to my opening question; perhaps the best thing to say is that this galette was inspired by the Food & Wine recipe and adapted quite a bit. I am certain however, this Potato Pesto Pepper Galette is a delicious winner!
Potato Pesto Pepper Galette. The crust is crisp, buttery and a wonderful complement to the flavorful pesto and thinly sliced, tender potatoes. Perfect for lunch, brunch or a light dinner.
- 1 recipe Ultimate Savory Pie Crust dough
- ½ cup pesto
- 1 cup finely shredded Mozzarella
- 1 medium red or russet potato very thinly sliced
- 1 tablespoon melted butter
- 2 teaspoon fresh thyme leaves
- sea salt
- freshly ground pepper
- 1 large egg beaten with 1 tablespoon of water
- ½ cup finely diced yellow bell pepper
- ¼ cup finely diced red onion
Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
Spread the pesto over the dough; sprinkle pesto with the Mozzarella and top with overlapping slices of the sliced potato in rows. Brush with butter, sprinkle with 1 teaspoon of fresh thyme and season with salt and pepper. Brush the edges with the egg wash.
Bake the galette in the bottom third of the oven for 25 minutes, or until the edges are slightly puffed. Scatter the peppers, red onion and other teaspoon of fresh thyme over the top. Cut into squares; serve warm or at room temperature.
Nutritional information does not include Ultimate Savory Pie Crust Dough
Inspired & Adapted from Food & Wine