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.
- Total Time:
- Servings: 4
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
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.