Roasted Potato & Garlic Galette

Clock Icon 2 hour 45 minutes |
Servings: 8 |
Prep: 2 hours 15 minutes |
Cook: 30 minutes

Ingredients

Pastry

  • 2 cups (500 mL) all purpose flour
  • ½ tsp (2 mL) salt
  • ½ cup (125 mL) canola oil
  • ⅓ cup (75 mL) mashed potatoes
  • ¼ cup (50 mL) ice water

Filling

  • 2 Tbsp (30 mL) canola oil
  • 1 Tbsp (15 mL) chopped fresh chives
  • 1 tsp (5 mL) chopped fresh rosemary
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • 3 large potatoes (about 1 lb/454 g), cut into small cubes
  • 1 head garlic, cloves separated and peeled
  • ½ cup (125 mL) herbed cream or goat cheese, softened
  • 3 Tbsp (45 mL) whipping cream (35%)
  • 2 Tbsp (30 mL) chopped fresh parsley
  • ¾ cup (175 mL) shredded old cheddar cheese

Method

Pastry

  1. large bowl, whisk together flour and salt.
  2. Add oil and mashed potatoes using a fork or floured fingers to combine until mixture begins to clump together.
  3. Drizzle with enough ice water until dough starts to hold together.
  4. Gather into a ball and form a disc. Wrap in plastic wrap.
  5. Chill for about 30 minutes.

Filling

  1. Preheat oven to 400℉ (200°C).
  2. Line a 13 x 18-inch (33 x 46 cm) baking sheet with parchment paper.
  3. In large bowl, stir together canola oil, chives, rosemary, salt and pepper. Add potatoes and garlic.
  4. Toss to combine.
  5. Spread onto prepared baking sheet.
  6. Roast 25 – 30 minutes or until potatoes and garlic are tender and golden. Let cool slightly.
  7. Remove roasted garlic. Set aside.
  8. In small bowl, stir together cream cheese, cream, parsley and roasted garlic. Set aside.

Assembly

  1. Roll out pastry into a 14-inch (36 cm) circle and transfer to a baking sheet lined with parchment paper.
  2. Spread cheese mixture in center of pastry leaving a 3-inch (8 cm) border. Spread potato mixture on top and sprinkle with cheese. Fold up edge leaving an opening on top.
  3. Bake 30 – 35 minutes or until golden brown.
  4. Let stand 10 minutes before cutting.

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