Swiss Potato Galette
A rustic potato tart seasoned with Dijon mustard, thyme and Swiss cheese.
2 teaspoons all-purpose flour
1 (9-inch) unbaked pie crust*
2 1/2 teaspoons Dijon mustard
1 cup (4 ounces) shredded Wisconsin Swiss cheese - divided use
1 medium (about 10 ounces) Yukon Gold or waxy potato, peeled and thinly sliced
3/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
- Sprinkle flour onto a baking sheet without sides. Place pie crust on top; roll out to a 14-inch round.
- Spread mustard evenly over dough.
- Sprinkle half the cheese over the top, leaving a 1 1/2 inch border. Arrange potato slices in two circles over the cheese; sprinkle with thyme, salt and pepper. Sprinkle remaining cheese on top; fold over edges of dough, pinching to make a border.
- Brush egg over outside dough.
- Bake in a preheated oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (175°C); bake 20 minutes longer or until golden brown.
- Cut galette into serving-sized pieces.
Makes 4 servings.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.
Adapted recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.