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Potato and Tomato Galettes

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Recipe photo courtesy of Antonis Achilleos

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.

Source: Martha Stewart Living, September 2005
Total Time Prep Servings

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How would you rate this recipe?
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  • 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!!
    Reply
  • queenzookie
    20 JUN, 2012
    A question: is this a finger-food appetizer? Or do you need to eat it with a knife and fork?
    Reply
  • b3cca
    29 MAY, 2012
    SO TASTY and simple. Even our pickiest eater gobbled them up.
    Reply
  • b3cca
    29 MAY, 2012
    SO TASTY and simple. Even our pickiest eater gobbled them up.
    Reply
  • 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.
    Reply
  • clichota
    19 SEP, 2010
    My family loved these! I also made ones with sweet potatoes which were a bigger hit!
    Reply

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