Potato Pistachio Pesto Galette

This savory galette comes together in no time at all, it’s so incredibly easy…and extra pretty. Top with honey and a pinch of flaky sea salt for a sweet, and salty touch. You can’t go wrong with this delicious galette.

Ingredients

Ingredients
Servings:
Pistachio Basil Pesto
Garlic Clove
g
Fresh Basil
tsp
Lemon Zest
g
Pistachios
ml
Olive Oil
g
Parmesan Cheese
Salt & Pepper to taste
Galette
Puff Pastry
g
Gruyère Cheese
g
Fontina Cheese
Yukon Gold Potatoes
small
tbsp
Olive Oil
tbsp
Fresh Thyme
Egg
tbsp
Ice Water
tbsp
Honey
Sea Salt
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel the garlic and wash the basil, shake dry and chop coarsely together with the garlic. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
  2. Preheat the oven to 200 ºC and line a baking sheet with parchment paper. Wash the potatoes, dry, and cut into fine thin slices.
  3. On a lightly floured surface, roll the pastry out into a rectangle and transfer to the prepared baking sheet. Prick the pastry with the tines of a fork.
  4. Spread the pastry dough with the basil pistachio pesto, leaving a 2 cm border around the edges of the dough. Top with the cheeses.
  5. Wash the thyme, shake dry and pluck the leaves from the stems. In a medium bowl, toss the potatoes with the olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 2 cm border. Fold the edges up and over the potatoes.
  6. In a small bowl, whisk the egg with the ice water and brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown.
  7. Remove the galette from the oven and top with sea salt and a drizzle of honey.

Preparing In The Kitchen
  1. Peel the garlic and wash the basil, shake dry and chop coarsely together with the garlic. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
  2. Preheat the oven to 200 ºC and line a baking sheet with parchment paper. Wash the potatoes, dry, and cut into fine thin slices.
  3. On a lightly floured surface, roll the pastry out into a rectangle and transfer to the prepared baking sheet. Prick the pastry with the tines of a fork.
  4. Spread the pastry dough with the basil pistachio pesto, leaving a 2 cm border around the edges of the dough. Top with the cheeses.
  5. Wash the thyme, shake dry and pluck the leaves from the stems. In a medium bowl, toss the potatoes with the olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 2 cm border. Fold the edges up and over the potatoes.
  6. In a small bowl, whisk the egg with the ice water and brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown.
  7. Remove the galette from the oven and top with sea salt and a drizzle of honey.

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