Best Potato Cheese Galette Recipes

ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE

Steps:

• Season the beef with salt, pepper, and coriander.
• Preheat oven to 400 degrees F.
• In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
• Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
• Preheat the oven to 450 degrees F.
• Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

POTATO CHEESE GALETTE

Steps:

• Pre-heat oven to 450.
• Place the potatoes in a medium bowl, pour clarified butter or olive oil & parmesan cheese over, and toss to coat.
• Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet.
• Cook over med heat until the edges begin to brown and potatoes stick together.
• (This will keep the cheeses from running through) about 5 minute.
• Sprinkle with cheeses and cover with remaining potatoes, arranged the same way as the bottom layer.
• Set in the oven for 10 minute.
• Carefully flip potatoes with a wide spatula (or turn over onto a plate, and return to pan) Brown on med heat 5 minute.
• Return to the oven for an additional 5 minute.
• Cut into 4 servings, keep warm.

SWEET POTATO GALETTE WITH BALSAMIC-­CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Make the filling Pre-­heat oven to 350 ̊F. In a medium-­‐sized bowl, toss the sweet potato cubes with the salt and pepper and enough olive oil to well coat the cubes. Spread sweet potato cubes on a baking tray covered with parchment or a silicone mat. Bake for about 30 minutes - the cubes will be very soft to the touch. Remove sweet potato cubes from the oven and cool on paper towel. Now heat the butter in a heavy frying pan over medium-­‐high heat. Once the butter is melted, add the onion rings, and sauté until soft (about 3 minutes). Lower the heat and add the brown sugar, making sure to thoroughly coat the onion pieces. Once the sugar has melted, add the balsamic vinegar. Keeping an eye on the onions, continue to cook for about 8 minutes until most of the liquid has reduced and the balsamic and sugar has nicely caramelized. Remove pan from heat and set aside. To assemble: Pre-­heat oven to 350 ̊F. Grease a 10 inch quiche or tart pan. Remove the dough from the fridge, let sit for a couple of minutes, then roll between parchment or wax paper or onto a lightly floured surface until it is about 13-­14 inches wide. Remove the pastry from the parchment and press the pastry into the pan (you might need to trim some of the pastry and the parchment around the edges). Take about 3⁄4 of the cooked sweet potato cubes and spread them evenly over the base of the tart. Using the back of a spatula, lightly press the sweet potato to mash it a little. Take about 3⁄4 of the goat cheese rounds and place them evenly around the tart base, pressing them into the sweet potato slightly. Take about 3⁄4 of the onions and scatter them evenly over the goat cheese and sweet potato. Place the rest of the goats cheese, onions and sweet potato cubes evenly over the rest of the filling.