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.
Scroll down for instructions and enjoy 🙂
Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!
- If salt is the shaker on your table, then what exactly is sodium — and why does your doctor care more about one than the other?
- Could one underrated mineral be the secret key to better sleep, stronger muscles, and a calmer mind?
- What if it’s not just what you eat — but how nourishing each bite is — that truly shapes your health?
- From stevia to sucralose to sugar alcohols, how differently does your body react to all those “sweet” substitutes?
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.
Hungry for more knowledge?
Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!
Wrapped in salty-crisp prosciutto and roasted until perfectly irresistible, these little bundles transform a humble veggie into the star of dinner.
Accompanying the tangy, sweet protein-packed chicken thighs, roasted butternut squash with caramelized onions and cranberries add comforting sweetness while delivering fiber and essential minerals for steady energy.
