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.
- 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.
SourceMartha Stewart Living, September Fall 2005