Potato and Tomato Galettes

Photo: Antonis Achilleos
Prep Time:
10 mins
Total Time:
35 mins

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

  • ½ teaspoon coarse salt

  • 3 medium red potatoes (3 inches in diameter each, about ¾ pound total), cut crosswise into ⅛-inch-thick rounds

  • 1 medium tomato (about ½ 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.

Related Articles