Elegant enough for guests yet simple enough for a cozy meal, this rustic potato and shallot galette combines tender vegetables with a flaky savory crust — no perfect pie skills required. Its rich layers of flavor and texture make it an unforgettable side dish.

Potato and Shallot Galette

Serves 6

Ingredients

Savory Rosemary Dough

• 1¼ cups all-purpose flour
• 1 tablespoon fresh rosemary leaves, chopped
• ½ teaspoon kosher salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 tablespoon distilled white vinegar
• 1 tablespoon ice-cold water, plus an extra 1–2 teaspoons if needed

Galette Filling

• 2 medium shallots, very thinly sliced
• 1 Yukon Gold potato, very thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 3 ounces shredded Gruyère cheese
• 1 large egg, beaten (for brushing)
• chopped chives or parsley, optional

Instructions

• Make the Dough: In a food processor, pulse together the flour, rosemary, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs.
• Bring It Together: Add the vinegar and 1 tablespoon ice-cold water, pulsing until the dough just holds when squeezed; add the extra water a teaspoon at a time if the dough seems too dry. Avoid overmixing.
• Chill: Turn the dough out onto plastic wrap, flatten it into a 1-inch-thick disk, wrap tightly, and refrigerate until firm — at least 1 hour, or up to 2 days.
• Prep Oven and Dough: Heat the oven to 400°F. On a piece of parchment paper, roll the chilled dough into a 13-inch circle.
• Assemble Filling: In a large bowl, toss the sliced shallots, potato, and thyme with olive oil and a generous pinch of salt and pepper. Sprinkle in the shredded Gruyère and mix to combine.
• Build the Galette: Slide the parchment with the rolled crust onto a baking sheet. Pile the vegetable mixture in the center, leaving a 2-inch border. Fold the border up and over the filling, creating rough pleats all around. Brush the exposed dough with the beaten egg.
• Bake: Transfer to the oven and bake until the veggies are tender and the crust is golden brown, about 35–40 minutes (cover loosely with foil if the crust browns too quickly).
• Garnish with chopped parsley or chives.

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