Potato and herb galette

Potato and herb galette

By
From
Under the Walnut Tree
Makes
2
Photographer
Fanny Bergenström

This herbed potato galette is surprisingly good – almost elegant – despite its simplicity. Cut into pieces and serve with a glass of wine.

Ingredients

Quantity Ingredient
15g fresh yeast
1 teaspoon honey
1/2 teaspoon salt
200ml lukewarm water
3 tablespoons milk
3 tablespoons olive oil
280g plain flour

On top

Quantity Ingredient
5-6 medium potatoes
2-3 tablespoons olive oil
2 teaspoons dried oregano or thyme
1 1/2-2 teaspoons sea salt
freshly ground black pepper
fresh thyme leaves
fresh rosemary

Method

  1. Crumble the yeast into a bowl. Add the honey and salt, pour over some of the water and stir to dissolve the yeast. Add the rest of the water, milk, olive oil and, lastly, the flour. Knead the dough in the bowl using a wooden spoon or an electric mixer with dough hooks. Cover and let rise for at least 40 minutes.
  2. Preheat the oven to 250°C. Line two baking trays with non-stick baking paper. Knead the dough briefly, then divide it into two portions. Roll out each piece into a thin circle, then transfer to the trays.
  3. Peel and slice the potatoes into really thin slices. Arrange them over the dough, overlapping them slightly like roofing tiles. Drizzle with the olive oil.
  4. Sprinkle with the dried herbs (not the fresh ones yet), salt and pepper. Bake one tray at a time for about 12 minutes. Scatter with fresh herbs when 3-4 minutes of the baking time remains. Serve the galette just cooled or cold.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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