I have waxed poetic so many times about the magical elegance and ease of the galette. It’s a million times simpler to throw together than a pie, but somehow manages to be sexier and far more flexible. You can stuff a galette with anything your heart desires—savory, sweet, umami, the options are limitless. The galette is a boundless tabula rasa upon which you can play. And this savory roasted potato version is no exception.
I’m particularly excited about all things potato as I’m jetting to Idaho as you read these very words. I’ll be spending four days exploring the great wilds of potato and hop farms, apple orchards, dairy farms, and other agricultural wonders. Get ready for some serious country realness on Instagram!
Idaho-bound, it was only fitting to take off for the journey with an autumnal ode to potatoes.
Start with caramelized onions and spinach, add creamy chèvre goat’s cheese, and top that with thinly sliced fingerling potatoes. Finish it off with more goat’s cheese, fresh rosemary, and as much sea salt and cracked pepper as you like. And there you have the perfect dinner, and the ideal next day’s lunch.
And the crust: A whole wheat sour cream number, bursting with nutty grain flavor and tangy dairy, with a secret splash of lemon juice. It’s all you need to enrobe the most delicious vegetable layers.
Feel free to riff on this galette as you like—add more or less cheese, use a different root vegetable or a different green, experiment with a wild variety of herbs! Whatever makes your galette-making heart happy.
Stay tuned for updates from Idaho, and while you’re waiting, make this galette! Find the recipe on this week’s Intuitive Eating with Kale & Caramel on Sonima.
SPINACH & POTATO GALETTE.
Ingredients
Whole Wheat Sour Cream Pastry Crust
- 2/3 cup whole wheat flour
- 2/3 cup all purpose flour
- 1/2 teaspoon sea salt
- 1 teaspoon sugar
- 1 stick unsalted butter
- ~1 tablespoon sour cream, more or less to equal 1/3 cup when mixed with the egg
- 2 teaspoons lemon juice
- 1 egg for egg wash
Galette Filling
- 1 medium yellow onion thinly sliced
- 2 teaspoons butter
- 1/4 teaspoon sea salt
- 6 cups fresh spinach leaves
- 3 ounces soft goat cheese crumbled
- 2 pinches sea salt
- 5-6 medium fingerling potatoes, about 1/2 pound
- 1 tablespoon rosemary leaves
- olive oil to drizzle
- salt and pepper
- water to boil
Instructions
- Make the crust at least an hour ahead of baking. In a medium bowl, whisk together whole wheat and all purpose flours, sea salt, and sugar. In a separate bowl, whisk egg, sour cream, and lemon juice just until combined.
- Cut chilled butter into small pieces and use a pastry cutter or your fingers to mix butter into the dry ingredients until you have a sandy mixture with pea-sized pieces of butter. Add egg and sour cream mixture and continue to mix dough, kneading gently, until it’s smooth and homogenous. Shape into a disk, flatten slightly, wrap with plastic, and place in fridge to chill at least an hour.
- While dough chills, place sliced onion in a large frying pan with butter and sea salt. Cook over medium heat for 10-15 minutes, stirring regularly. Once onions are translucent and browned, remove from pan and place in a bowl.
- In the same pan, add washed spinach. Cook spinach down, stirring constantly, until it’s reduced and tender. Remove from heat and place in colander. Rinse in cold water, then squeeze all water out of spinach, pressing it a few times to drain properly.
- Return caramelized onions to pan and add cooked spinach and a couple pinches of sea salt. Cook over low heat for a few minutes, just to allow flavors to meld. Remove from heat and set aside.
- Wash and thinly slice fingerling potatoes, about 1/8” thick. Fill frying pan with a couple inches water, and lay potato slices flat in pan—they should be covered in water. Bring to a simmer and cook potatoes until tender when poked with a fork, about 10-15 minutes. Remove from heat, drain in colander, and set aside.
- Preheat oven to 425ºF and line a baking sheet with parchment paper. Remove disk of dough from fridge.
- On a lightly floured surface, use a rolling pin to roll out dough into a circle about 1/4” thick. Rough, uneven edges are fine.
- Spread the spinach and onion mixture in a circle, starting in the center of the crust, leaving about 2 inches around the perimeter. Sprinkle half the goat cheese over the spinach and onions. Layer potatoes in a concentric circle, starting on the outside and working your way into the center, laying each one slightly over the other as you wind your way in. Drizzle with olive oil, sprinkle with salt and pepper, and sprinkle the remaining goat cheese over the top. Distribute fresh rosemary leaves evenly over potatoes and goat cheese.
- Fold in sections of the dough, overlapping as you work your way around. Use your fingers to pinch and seal any open folds so that the dough sits tightly against the galette’s contents. Whisk egg for egg wash, and gently brush egg over the dough to coat.
- Bake 35-40 minutes, until potatoes are crisp and browning and pastry is golden brown. Remove from oven and let cool 5-10 minutes before serving.
