Potato Galette with Mozzarella and Rosemary
In a household with two working adults, a baby, needy pets, and a never-ending list of things to clean it is necessary to find simple dinner options. They need to be filling, yet fast. Extra points for little to no cleanup!
Ever since Ava started enjoying solid foods our family has begun to eat dinner together each evening. Our eight month old does not always make this easy, but it is so fun to eat alongside her and give her a bite of our food every now and then.
This galette tastes as if it takes much more time to make than it really does- cheesy, buttery, flaky, and savory. We have eaten it in combination with a salad, but also as a stand alone meal. Cleanup is fairly straightforward, and the ingredient list is by no means exhaustive.
Yes, there are nights as a working parent when you have the energy to make yourself an elaborate dish. But, there are many nights when you just can’t and it takes all you’ve got to drag yourself and your family to the nearest drive-thru. This dish is for the evenings in between, when you want a home cooked meal and a night around the table without the hassle of much actual cooking.
Potato Galette
Ingredients
- 5 golden potatoes
- 3 sprigs rosemary
- 2 tablespoons olive oil
- 1 log buffalo mozzarella
- 1 cup shredded mozzarella
- 4 tablespoons parmesan cheese
- 1 puff pastry sheet
- salt and pepper to taste
- red pepper flakes *optional
Instructions
Prepare the puff pastry
-
Frozen puff pastry should be left to thaw prior to using it for this recipe. Follow package instructions for thawing.
-
Once the puff pastry is thawed, preheat the oven to 425°F and prepare a cookie sheet with parchment paper.
-
Cut the puff pastry sheet into quarters and trace a 1" border along the edge with a paring knife. [See photos below.]
-
Prick each quarter with a fork to prevent rising.
Prepare toppings
-
Wash the potatoes and rosemary.
-
Slice the potatoes into thin circles, and mince the rosemary.
-
Mix the rosemary, potatoes, and olive oil in a bowl with salt and pepper to taste.
-
Slice the buffalo mozzarella into 1/2" rounds.
Assemble galettes
-
Layer each quarter of puff pastry with buffalo mozzarella slices, staying within the edges of the 1" border.
-
Top the buffalo mozzarella with a sprinkle of the shredded cheeses.
-
Layer the potato mixture on top, overlapping to create a scalloped pattern like shingles on a roof.
Bake for 20-30 minutes until the puff pastry is golden brown on the edges.
Recipe Notes
This is one of the few dishes in which I'd caution cooks with using too much cheese. If you use too much it will spill over the edge and you will not get that nice puff pastry border on your galette.
Next, add the shredded mozzarella and shaved parmesan. Again, I recommend restraint with the cheeses to avoid a mess.
