Potato and Tomato Galettes
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Martha Stewart Living, September Fall 2005
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for baking sheet
- 1 teaspoon fresh thyme leaves, plus sprigs for garnish
- 1/2 teaspoon coarse salt
- 3 medium red potatoes (3 inches in diameter each, about 3/4 pound total), cut crosswise into 1/8-inch-thick rounds
- 1 medium tomato (about 1/2 pound), cut crosswise into 8 slices
Directions
- Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
- Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
A question: is this a finger-food appetizer? Or do you need to eat it with a knife and fork?
SO TASTY and simple. Even our pickiest eater gobbled them up.
SO TASTY and simple. Even our pickiest eater gobbled them up.
I made this for my family and they absolutely loved them. My mother can be picky about things that go into the "remake" category and she insisted I make them again as soon as possible. Also, if you need more to fit on the pan just make a thin layer with the potatoes overlapping a little.
My family loved these! I also made ones with sweet potatoes which were a bigger hit!