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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
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Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
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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 ½-inch border all around and pinch the corners together. Refrigerate until firm.
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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.
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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
Mr. & Mrs. P says
Beautiful galette. Love all the colors!
scrambledhenfruit says
I love the combination of flavors you used! I'd say it's your own. 🙂
Georgia | The Comfort of Cooking says
I love a good savory galette, and this is just flawless, Chris! That buttery crust combined with the fresh veggies tastes incredible, I bet. A wonderful dish for this time of year!
Tricia Buice says
You beat me to it! I saw this recipe in the magazine and then almost immediately got this post by email - how funny. You make it look wonderful and I love your version. This makes the creative juices bubble up a bit!
The Mom Chef says
Oh my, that does look and sound delicious. I like your idea of saying that the galette is inspired by Food & Wine, but I do think you can call it all yours.
Denise Browning@From Brazil To You says
This is so pretty, Chris! I love you veggie recipes. This veggie galette is a great idea!
Pamela @ Brooklyn Farm Girl says
This is such a beautiful recipe, I love all the colors - so bright and vibrant!
Gerry @Foodness Gracious says
This is a great recipe! Easy but the mix of ingredients all go together...genius chris.
Claire @ Claire K Creations says
That's so funny Chris I just finished writing a post where I wondered the same thing. When I realised that I had changed nearly all the ingredients and totally changed the method I deemed it my own. I think you could just say inspired by!
Potato on pastry... you may have won my heart!
Sandra Lee says
You tweaked this one to perfection! I can only imagine how jealous Scott's coworkers are everytime he eats his lunch.
bellini says
I think I could do with a nice big slice right now.
Mary Callan says
What a beautiful galette and full of such great flavors!!
Mary x
Joyce Olson says
I love how you made this recipe your own! Your talent always shows through- you really know your ingredients and how they perform-I also appreciate how you test what you cook. This is beautiful and sounds perfect for my husband and I on a cool Fall night!
Thank you Chris-
Ginny says
It is truly gorgeous!
Mari @ Once Upon a Plate says
Ok, everybody just stand back and give me a bite of that CRUST! Honestly, it ALL looks so delicious Chris. I think your combination sounds lovely, and I would definitely call it your own. I would love to try this very soon. Beautiful photos (as always!) Happy Sunday!
Kitchen Riffs says
Great looking galette. I cook much as you do, switching things up all the time. The question about recipe "ownership" is tough - we're all cooking from a well of ideas that has been around for thousands of years. Occasionally something totally new comes about - molecular gastronomy, is a good example. So even when I essentially create something quite different from an existing recipe - as you did here - I usually just credit the source of the idea (again, as you did) and move on. Anyway, good stuff! Thanks.
rosaria williams says
Fabolous! I'll use puff pastry and recreate it right away for my lunch. What a great idea.
Madonna/aka/Ms Lemon of Make Mine Lemon says
Chris, I have to pin this. Pesto and potatoes is absolutely delicious. I like Monique's take - 3 ingredients - it's yours.
Laura (Tutti Dolci) says
Your savory galette looks wonderful! I love the flaky crust and pops of color.
Gloria Baker says
Just beautiful Chris!!!
Angie Schneider says
Beautiful golden crust and the filling with pesto sounds divine!
Lynn@Happier Than a Pig in Mud says
Sure sounds good! Looks pretty too:@)
La Table De Nana says
The pie crust looks so FLAKY for sure..
I have to give this a try..
Someone once told me 3 ingredient difference makes it your own:)
A magazine editor who published a few of my things..so I would say this is definitely YOURS.
Jennifer@ Peanut Butter and Peppers says
Oh Chris, you out did your self! What a great galette! I would actually love this for breakfast! It just sounds perfect!!!