Potato Pesto Pepper Galette
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.
Servings: 8
Calories: 144kcal
Ingredients
- 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
Instructions
- 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 ½-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.
Notes
Nutritional information does not include Ultimate Savory Pie Crust Dough
Inspired & Adapted from Food & Wine
Nutrition
Calories: 144kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 258mg | Potassium: 159mg | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 20.2mg | Calcium: 103mg | Iron: 0.6mg