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

Justin Chapple
Justin Chapple
November 2013

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Credit: © Con Poulos

Recipe Summary test

active:
50 mins
total:
2 hrs 30 mins
Yield:
One 11-by-15-inch galette
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. 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.

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  • 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.

  • 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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