Tomato Potato Galette
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 5 medium red potatoes, washed & grated
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon coarse black pepper
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh thyme or 1⁄2 teaspoon dried thyme
- 1 tablespoon white wine vinegar
- 1 large egg
- 3 tablespoons olive oil
- 3 large firm very ripe tomatoes, sliced
- 3 ounces gorgonzola or 3 ounces chevre cheese or 3 ounces feta cheese, crumbled
- 10 whole basil leaves, cut 1/4 inch strips
Directions
- Preheat oven to 400 degrees and place the rack in the lowest position.
- Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
- In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
- Pat the mixture into a well-oiled 9-inch pie plate.
- Bake for 30 minutes.
- Remove from the oven and brush the crust with the remaining oil.
- Arrange tomatoes in concentric overlapping circles on the potatoes.
- Sprinkle with cheese and basil.
- Season with salt and pepper to taste and return to the oven.
- Bake for 15-20 minutes until the cheese is light brown and bubbly.
- Remove and allow to cool for five munutes before cutting into wedges.
- Makes approximately six servings.
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