Description
This Potato Galette recipe features a flaky, buttery crust filled with tender, thinly sliced Yukon gold potatoes, caramelized shallots, fresh thyme, Parmesan, and creamy Boursin cheese. Perfect as a savory appetizer or a comforting side dish, this rustic French-inspired tart combines rich flavors and textures baked to golden perfection.
Ingredients
Scale
Dough
- 1 ½ cups flour
- ½ cup unsalted butter (frozen and cut into small cubes)
- 2 egg yolks
- 1 teaspoon kosher salt
- 1 ½ tablespoons granulated sugar
- 1 tablespoon thyme leaves only
- 3 tablespoons ice cold water
Filling
- 2 medium shallots (thinly sliced)
- 2 tablespoons unsalted butter
- 1 ½ teaspoons kosher salt (divided)
- 2 medium Yukon gold potatoes (thinly sliced into ⅛-inch thick rounds)
- 1 tablespoon olive oil
- 1 tablespoon thyme leaves only
- ½ cup Parmesan cheese (shredded)
- 1 tablespoon grainy mustard
- 5.2 ounces Boursin cheese
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the galette.
- Make Dough: In a food processor, combine the flour, sugar, salt, thyme, and frozen butter cubes. Pulse to mix evenly. Add the egg yolks and ice cold water, pulsing until the mixture resembles wet sand with pea-sized clumps.
- Form and Chill Dough: Transfer the dough from the processor onto a lightly floured surface. Shape into a disk using your hands. Wrap the disk tightly in plastic wrap and chill in the refrigerator for 30 to 45 minutes to firm up.
- Prepare Shallots: Heat a pan over medium heat, add the butter and sliced shallots along with ½ teaspoon kosher salt. Sauté for 5 minutes, stirring often, until softened and fragrant. Remove from heat and set aside.
- Slice and Prep Potatoes: Using a mandolin, slice the Yukon gold potatoes very thinly (about 1/8 inch thick). Place the slices in a bowl of cold water, rinse to remove excess starch, then pat dry thoroughly.
- Toss Filling Ingredients: In a clean bowl, combine the dried potato slices, olive oil, 1 teaspoon kosher salt, cooked shallots, fresh thyme, Parmesan cheese, and grainy mustard. Toss gently to coat evenly.
- Roll Out Dough: Remove the chilled dough from the fridge and place it on a sheet of parchment paper. Using a rolling pin, roll it out from the center into a 14-inch wide circle. Transfer the parchment with the dough to a baking sheet.
- Assemble Galette: Evenly sprinkle the Boursin cheese over the dough surface first. Add the potato filling in the center, leaving a 2-inch border all around. Fold the edges of the dough over the filling, overlapping as needed, pressing gently to adhere and create a rustic edge.
- Brush Crust: Whisk one egg yolk in a small bowl. Using a pastry brush, gently brush the folded dough edges with the egg yolk to achieve a golden, glossy crust when baked.
- Bake: Place the baking sheet in the preheated oven and bake the galette for 35 to 40 minutes, or until the crust is golden brown and crisp and the potatoes are tender.
- Cool and Serve: Remove the galette from the oven and transfer to a cooling rack. Let it cool for about 5 minutes before cutting. Serve warm, ideally with a fresh side salad and enjoy!
Notes
- Using frozen butter cubes and ice cold water helps create a flaky, tender crust.
- Be sure to pat dry the potato slices well to avoid a soggy galette.
- The grainy mustard adds a nice tang that complements the creamy Boursin and Parmesan cheeses.
- Thinly slicing potatoes uniformly with a mandolin ensures even baking.
- Letting the galette cool slightly before slicing helps the filling set for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: French
Keywords: Potato Galette, French Tart, Savory Galette, Potato Tart, Boursin Cheese Recipe, Rustic Galette
