Tomato Potato Galette

READY IN: 1hr 15mins
Recipe by ebechan

I haven't tried this yet. I was looking for a recipe similar to this wonderful stuff that my greek roomate uded to make in college. We called it tomato spegetti -- but basically it was potatoes, tomato sauce, and basil. but i forgot what else. this recipe seemed kinda close. hope you like it.

Top Review by BonnieZ

This was a delicious and unique "tomatoe pie". I made it a point to seed & drain the tomatoes between sheets of paper toweling for about an hour before I made the galette and I was glad that I did because the finished product still was overly juicy. I think next time I will use roma or plum tomatoes as they are naturally meatier and less juicy. I did use egg substitute & cut back the oil to 1 tbsp with good success and chose the gorgonzola as this is what I had on hand & it made a very nice combination. Thank you Ebechan for sharing the recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees and place the rack in the lowest position.
  2. Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
  3. In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
  4. Pat the mixture into a well-oiled 9-inch pie plate.
  5. Bake for 30 minutes.
  6. Remove from the oven and brush the crust with the remaining oil.
  7. Arrange tomatoes in concentric overlapping circles on the potatoes.
  8. Sprinkle with cheese and basil.
  9. Season with salt and pepper to taste and return to the oven.
  10. Bake for 15-20 minutes until the cheese is light brown and bubbly.
  11. Remove and allow to cool for five munutes before cutting into wedges.
  12. Makes approximately six servings.

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