Best Potato And Apple Galette Recipes

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SWEET-POTATO, APPLE, AND FONTINA GALETTE



Sweet-Potato, Apple, and Fontina Galette image

Categories     Cheese     Fruit     Potato     Side     Vegetarian     Apple     Sweet Potato/Yam     Fontina     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

8 amaretti (Italian almond macaroons; from 4 paper-wrapped bundles), finely ground in a food processor (1/3 cup)
1 1/2 oz Italian Fontina, coarsely grated (1/2 cup)
1 cup finely grated Parmigiano-Reggiano
7/8 teaspoon black pepper
1 1/2 lb sweet potatoes (2 medium)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 lb Gala apples (3 medium)
1/2 teaspoon salt
Special Equipment
an adjustable-blade slicer; a 12-inch ovenproof heavy skillet; an apple corer

Steps:

  • Stir together amaretti crumbs, cheeses, and 1/2 teaspoon pepper in a small bowl.
  • Peel sweet potatoes and thinly slice crosswise (1/16 inch thick) with slicer, then generously brush bottom of skillet with some melted butter and cover with one third of sweet-potato slices, overlapping slightly. Dab potatoes with butter, then sprinkle evenly with half of amaretti mixture.
  • Core and peel apples, then thinly slice crosswise (into 1/16-inch-thick rings) with slicer. Working quickly to prevent apples from discoloring, add half of apples to skillet, overlapping slices slightly, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of remaining sweet-potato slices and dab with butter, then sprinkle with remaining amaretti mixture. Cover with remaining apples in an even layer. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper and cover with remaining sweet potatoes. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush a sheet of foil with butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Cook potato galette on top of stove over moderate heat until underside is golden, about 10 minutes. Remove top skillet and foil.
  • Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderately high heat until underside is pale golden, about 10 minutes. Transfer skillet to oven and bake galette until a knife inserted in center cuts through easily, about 20 minutes. Slide onto a serving plate.

POTATO AND APPLE GALETTE WITH SAGE



Potato and Apple Galette with Sage image

Categories     Fruit     Herb     Potato     Side     Bake     Thanksgiving     Vegetarian     Rosh Hashanah/Yom Kippur     Apple     Fall     Sage     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

5 tablespoons warm melted butter
1 6- to 7-ounce Golden Delicious apple, peeled, halved, cored, cut into 1/8-inch-thick slices
3 teaspoons minced fresh sage
3 6- to 7-ounce russet potatoes, peeled, cut into 1/8-inch-thick rounds
Fresh sage sprigs

Steps:

  • Place rack at lowest position; preheat oven to 450°F. Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter. Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter. Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
  • Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any butter from bowls used to toss potatoes and apple. Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour. Remove galette from oven. Turn out onto 9- or 10-inch tart pan bottom; peel off parchment. (Can be made 1 hour ahead. Let stand at room temperature.)
  • Preheat broiler. Broil galette until top is golden and crisp, about 2 minutes. Transfer galette to platter. Garnish with sage sprigs. Cut into wedges; serve.

POTATO AND APPLE GALETTE



Potato and Apple Galette image

This dish takes alot of time to prepare but it is delicious. The potatoes and Washington delicious apples go well together. I use a mandoline to slice the potatoes and apples which speeds things up a bit. I also make this in a quiche dish and when inverted onto a plate, it makes a pretty presentation.

Provided by lazyme

Categories     Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 5

5 tablespoons butter, melted, divided
1 golden delicious apple, peeled, halved, cored, cut into 1/8-inch-thick slices
3 teaspoons fresh sage, minced, divided
3 russet potatoes, peeled, cut into 1/8-inch-thick rounds
sage sprig

Steps:

  • Position rack in bottom third of oven and preheat to 450 degrees Fahrenheit.
  • Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter.
  • Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
  • Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl.
  • Sprinkle with salt and pepper; toss to coat.
  • Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
  • Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette).
  • Top with second layer of potatoes.
  • Top with apple slices.
  • Cover with remaining potatoes.
  • Pour leftover butter from bowls used to toss potatoes and apple on top.
  • Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
  • Remove galette from oven.
  • Turn out onto 9 or 10-inch tart pan bottom; peel off parchment.
  • (Can be made 2 hours ahead. Let stand at room temperature.).
  • Preheat broiler. Broil galette until top is golden, about 2 minutes.
  • Transfer galette to platter. Cut into wedges.

Nutrition Facts : Calories 179.9, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 74.8, Carbohydrate 22, Fiber 3, Sugar 3.2, Protein 2.4

POTATO AND APPLE GALETTE WITH SAGE



Potato and Apple Galette with Sage image

This is a delicious side dish, especially during the holidays. I use a mandolin to slice everything, but it still takes a bit of prep time. It makes a great side to any pork dish and is a great presentation. From Bon Appetit The Christmas Season.

Provided by Vicki Butts (lazyme)

Categories     Potatoes

Time 1h25m

Number Of Ingredients 5

5 Tbsp warm melted butter
1 golden delicious apple, peeled, halved, cored, cut into 1/8-inch thick slices (6-7 ounces)
3 tsp minced fresh sage
3 russet potatoes, peeled, cut into 1/8-inch thick rounds (6-7 ounces)
fresh sage sprigs

Steps:

  • 1. Position rack in bottom third of oven and preheat to 450°F. Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter. Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
  • 2. Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
  • 3. Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any butter from bowls used to toss potatoes and apple.
  • 4. Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
  • 5. Remove galette from oven. Turn out onto 9- or 10-inch tart pan bottom; peel off parchment. (Can be made 2 hours ahead. Let stand at room temperature.)
  • 6. Preheat broiler. Broil galette until top is golden, about 2 minutes. Transfer galette to platter. Cut into wedges.

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