Food & Cooking Recipes Appetizers Potato and Tomato Galettes 3.7 (47) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Prep Time: 10 mins Total Time: 35 mins Servings: 4 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. Ingredients 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 Directions 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. Rate it Print