Dinner
Roasted Potato and Garlic Galette
Surrounded with flaky pastry and packed with inside roasted potato goodness, this is a wonderful side dish to serve on top of crisp greens for a delicious lunch or as a vegetarian option for dinner.
Updated
Ingredients
Pastry
- 2 cups all-purpose flour (500 mL)
- 1/2 tsp salt (2 mL)
- 1/2 cup canola oil (125 mL)
- 1/3 cup mashed potatoes (75 mL)
- 1/4 cup ice water (60 mL)
Filling
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp chopped fresh chives (15 mL)
- 1 tsp chopped fresh rosemary (5 mL)
- 1/2 tsp salt (2 mL)
- 1/4 tsp pepper (1 mL)
- 3 large potatoes (about 1 lb), cut into small cubes
- 1 head garlic, cloves separated and peeled
- 1/2 cup herbed cream or goat cheese, softened (125 mL)
- 3 Tbsp 35% whipping cream (45 mL)
- 2 Tbsp chopped fresh parsley (30 mL)
- 3/4 cup shredded old cheddar cheese (175 mL)
Directions
- Preheat oven to 400°F (200°C).
- Line a 13 x 18-inch (33 x 46 cm) baking sheet with parchment paper.
- In a large bowl, whisk together flour and salt. Add oil and mashed potatoes using a fork or floured fingers to combine until mixture begins to clump together. Drizzle with enough ice water until dough starts to hold together. Gather into a ball and form a disc. Wrap in plastic wrap and chill for about 30 minutes.
- In a large bowl, stir together 2 Tbsp (30 mL) canola oil, chives, rosemary, salt and pepper. Add potatoes and garlic; toss to combine. Spread onto prepared baking sheet and roast for 25 minutes or until golden and potatoes are tender. Let cool slightly.
- In a small bowl, stir together cream cheese, cream and parsley; set aside.
- Roll out pastry between 2 pieces of parchment paper into a 14-inch (36 cm) circle. Remove top sheet and slide pastry with parchment paper on bottom onto baking sheet. Spread cheese mixture in centre 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.
- Bake for about 30 minutes or until golden brown. Let stand for about 10 minutes before cutting.
Nutritional Analysis
| Calories | 434 |
|---|---|
| Total Fat | 26.6 g |
| Saturated Fat | 6.3 g |
| Cholesterol | 23 mg |
| Sodium | 383 mg |
| Carbohydrates | 38.6 g |
| Fiber | 2.4 g |
| Sugar | 1 g |
| Protein | 12.6 g |
| Potassium | 395 mg |
