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Potato and Tomato Galettes

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.

Martha Stewart Living, September Fall 2005 http://www.marthastewart.com/337844/potato-and-tomato-galettes
4.125
Rated
82.5100(12)12
  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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

  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.

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