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Potato and Tomato Galettes

Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.

  • Prep:
  • Total Time:
  • Servings: 4
Potato and Tomato Galettes

Photography: Antonis Achilleos

Source: Martha Stewart Living, September Fall 2005


  • 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


  1. 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.

  2. 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.

Reviews (6)

  • Kathy Johnson 2 Sep, 2013

    We loved this recipe. I ground a little pepper on top before baking and sprinkled some parmesan cheese as well and we (2 of us) ate the entire pan!!

  • queenzookie 20 Jun, 2012

    A question: is this a finger-food appetizer? Or do you need to eat it with a knife and fork?

  • b3cca 29 May, 2012

    SO TASTY and simple. Even our pickiest eater gobbled them up.

  • b3cca 29 May, 2012

    SO TASTY and simple. Even our pickiest eater gobbled them up.

  • steph6830 19 Oct, 2011

    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.

  • clichota 19 Sep, 2010

    My family loved these! I also made ones with sweet potatoes which were a bigger hit!

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