Galette’s are a Gal’s Best Friend
Dear Galette, how do I love thee? Let me count the ways. They are versatile, simple and impressive. What more could you want? Oh yes, they are also DELICIOUS! I’ve always considered Galettes as a sweet treat, but they are even better savoury in my humble opinion. I do have an affinity to savoury regardless so I may be biased. This Galette here has tri-colour potatoes, mushrooms, thyme and a garlic whipped goat cheese which is a great base recipe for many other dishes like my Whipped Ricotta and Brussel Sprouts (without the ricotta). The Hot Honey drizzle is also something I use often so I do suggest giving it a try and you will be hooked. Why is it called ‘Galettes are a Gal’s best friend?’ I just love alliteration.
For this dish I did make my own puff pastry. Do you need to do this? Absolutely not, frozen and store bought is fine but don’t be fooled by how simple this is to make. The recipe I used was this one here by Baking A Moment because I’m not about to pretend I’m a baking expert and there are ton’s out there that will yield you amazing results. Don’t be afraid to try something new and take a stab at making the pastry. Even bad pastry is good pastry and at least you can say you did it. I believe in you! Big time.
Once you have the fundamentals down the flavours are at your fingertips! Galettes can be anything you put your mind, or mouth to. They are the perfect thing for guests or a treat for yourself as well. Served with a side salad you’ll be making them often.
Galettes are a Gal’s best friend
- Large sheet pan
- Immersion blender
- Large Skillet, dutch oven or cast iron
- Mandolin – if you have one
- Puff Pastry For Puff Pastry Go to Link Above
For the Toppings
- 1/2 cup Goat Cheese
- 4 cloves Garlic
- 3 tbsp Sour Cream
- 1 lb Sliced Cremini Mushrooms
- 2 tbsp Unsalted Butter
- 4 Sprigs Thyme
- Salt and Pepper to Taste
- 250 g Tri-colour potatoes Basically a half bag of those small potatoes from the grocery store
- 1 tbsp Olive Oil
- 2 tbsp Hot Honey linked above
- Preheat oven to 425F
- Sautee sliced mushrooms in hot dry pan, once mushrooms have browned and most of the water evaporated add the butter and sauté with salt, pepper and thyme leaves for 3-4 minutes, avoid stems. Once finished cooking set aside.
- Add goat cheese, garlic and sour cream to immersion blender and whip together, this is meant to taste super garlicky!
- Carefully slice potatoes to about 1/8" thick, if no mandolin slice thinly with knife, toss with salt pepper and olive oil.
- Roll out puff pastry to about a 16' inch diameter on floured surface with rolling pin, or if frozen, lay out on floured surface
- Add 3/4 of whipped goat cheese to base, leaving a 2" edge around the base
- Add potatoes to base, similar to how fish scales look on the whipped goat cheese, then add mushrooms on top, all staying within the 2" barrier
- Bring the uncovered edges of dough up and over filling. You can over lap as needed.
- Use last dollops of whipped goat cheese in a couple spots to top mushrooms
- Bake for 45-65 minutes depending on how hot your oven is, the edges should be a nice golden brown when finished.
- Drizzle generously with hot honey. Slice into quarters and serve with a fresh vinaigrette salad.