Red Potato and Apple Galette

The flaky, buttery crust of this elegant pastry is perfectly complemented by the decadent crème fraîche and tangy apple filling.

Red Potato and Apple Galette
Photo: © Con Poulos
Active Time:
55 mins
Total Time:
2 hrs 30 mins
1 11-by-15-inch galette


The Ultimate Savory Pie Crust

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1 stick plus 2 tablespoons cold unsalted butter, cut into cubes

  • 1/3 cup ice water

Potato and Apple Filling

  • 1/2 cup crème fraîche

  • 1/4 cup grated Pecorino Romano cheese

  • 1 medium red potato, very thinly sliced, preferably on a mandoline

  • 1 Granny Smith apple, halved, cored and very thinly sliced, preferably on a mandoline

  • Melted unsalted butter, for brushing

  • 1 teaspoon thyme leaves

  • Salt

  • Freshly ground pepper

  • 1 large egg beaten with 1 tablespoon of water


Make the Pie Dough

  1. In a food processor, pulse the flour with the salt and pepper. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into an 8-inch square. Wrap in plastic and refrigerate until well-chilled, about 1 hour or for up to 2 days.

Make the Galette

  1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.

  2. Spread the crème fraîche and pecorino over the dough; top with overlapping slices of the potato and apple in rows. Brush with butter, sprinkle with thyme, and season with salt and pepper. Brush the edges with the egg wash.

  3. Bake the galette in the bottom third of the oven for 25 minutes, or until the edges are slightly puffed. Cut into squares; serve warm or at room temperature.

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