Tomato & Potato Galette with a Parmesan Chilli Crust is a simple recipe with clear steps and fresh flavour. This galette is really something special with great layer flavours and a little hit in the flaky crust.
First, this dish uses White Flour, Wholemeal Flour, Butter to build flavour without making the method hard to follow. Then, the recipe keeps each step short, so it suits home cooks who want a reliable result.
If you enjoy recipes like this, you can also explore our cooking classes, browse food and wine events, or visit our cookbooks for more Tomato & Potato Galette with a Parmesan Chilli Crust inspiration.
Tomato & Potato Galette with a Parmesan Chilli Crust
Ingredients
Pastry
- 110 grams White Flour
- 40 grams Wholemeal Flour
- 115 grams Butter Cold and Cubed
- ½ – 1 tsp Fermented Chilli Paste or Chilli Flakes adjust to taste
- 30 grams Grated Parmesan
- ½ tsp Salt
- 1 tsp Ground Pepper
Ricotta & Onion Layers
- 3 French Shallots Sliced and caramelise in frypan on low heat with a little butter and oil until tender and golden sweet.
- 100 grams Ricotta
- 2 cloves Garlic Crushed
- ½ tsp salt
- 1 tsp Ground Pepper
Tomato & Potato Layer
- 1-2 Tomatoes Sliced very thinly
- 1 Potato Sliced very thinly
- 1 tbsp Olive Oil
- 1 tsp Dried Thyme
- ½ tsp salt
- 1 tsp Ground Pepper
- 60 grams Crumbed Feta
Other
- 1 tbsp Pine Nuts
- 1 Egg Lightly Beaten
Instructions
- Pre-heat oven to 200°C
Pastry
- Add all the pastry ingredients except water and rub the butter with your fingertips into the flour mixture. You can use a food processor but be careful not to overwork.
- Add 1 – 4 tsp of iced cold water to bring pastry together into a ball
- It is a very sticky pastry which creates the beautiful flaky layers
- Form into a ball, wrap and place in the fridge for an hour.
- Remove from fridge and either place on a lightly floured piece of baking paper or a silicon baking sheet. This is very important as the pastry is very flaky and we need the sheet or paper in place to assemble.
- Gently roll out your pastry to about 28 cm round
Filling
- Mix the ricotta, garlic, salt and pepper and then spread over the pastry leaving a 2 cm edge
- Spread over the caramelised shallots to form another layer
- Place the thinly sliced tomato, potato, oil, herbs and seasoning in a bowl and gently coat before arranging in alternate overlapping layers on top of the shallots
- Around the edge of your galette slice every 8 cms and curl your crust up over the edge of your toppings to seal. Slighly overlap to form the edge.
- Crumble your feta on-top and coat edge with egg then place in your oven for 45 Minutes
- On removing from oven sprinkle with pine nuts and allow to cool slightly on tray
- To remove your galette from the baking paper or silicon sheet use a spatula to gentle slide onto the cooling rack. Once slightly cooled you can slide gently onto a palate for serving. This step is a little challenging as the pastry is very flaky. But is it truly worth the effort of gentle hand!
Nutrition
Frequently Asked Questions
Why is this recipe good for home cooks?
Because Tomato & Potato Galette with a Parmesan Chilli Crust uses a clear method and familiar ingredients, it is easy to follow at home. It also gives strong flavour without adding too many hard steps.
Can I prepare this recipe ahead of time?
Yes. First, prepare the ingredients or dressing ahead. Then, finish the final cooking or assembly close to serving time for the best texture.
Which ingredients matter most in this dish?
The key ingredients are White Flour, Wholemeal Flour, Butter. Therefore, fresh produce and good pantry staples will make the biggest difference to flavour.
Where can I find more recipes like this?
You can explore our cooking classes, browse food and wine events, or visit our cookbooks for more home cooking ideas.
