All the flavors complement one another in this great summer appetizer of crisp, golden potato cakes layered with cheese, fresh herbs, and slowly roasted tomatoes. Serve the galettes over or beside your favorite greens. The components all can be done ahead and combined just before serving. Oven-dried tomatoes will be best in the summer, when tomatoes are really ripe and at their best. You may vary the herbs you sprinkle on them; try tarragon, chervil, dill, parsley, or cilantro.
Order of preparation:
• Prepare the Sherry Vinaigrette.
• Prepare the clarified butter.
• Roast the tomatoes.
• While the tomatoes are roasting, prepare the galettes.
• Combine the galettes, cheese, and tomatoes and bake.
• Toss the greens with the Sherry Vinaigrette.
• The Sherry Vinaigrette can be refrigerated up to 3 weeks; whisk to recombine before using.
• The clarified butter can be refrigerated up to 2 weeks.
• The roasted tomatoes can be refrigerated up to 2 days.
• The galettes can be wrapped tightly in plastic and kept at room temperature several hours, or in the refrigerator up to 1 day.
Makes4 appetizer servings
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Courseappetizer, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, cheesy, crisp, herby, savory, tangy, tart
- 4 medium-size ripe tomatoes, sliced ¼ inch thick
- 2 tablespoons extra virgin olive oil
- 1 tablespoon combined finely chopped fresh savory, thyme, and parsley
- 2 large Idaho potatoes, peeled
- 6 to 8 teaspoons clarified butter
- ½ log good-quality goat cheese (about 6 ounces), cut into ¼-inch rounds
- Kosher salt and freshly ground black pepper
- 4 cups mesclun leaves, or other greens
- ½ cup Sherry Vinaigrette
For the oven-dried tomatoes:
Preheat the oven to 225°F. and line a baking sheet with parchment paper. Arrange the tomato slices in a single layer on the paper, drizzle lightly with the olive oil, and sprinkle with the herbs. Roast 2 hours. They will shrink and darken slightly and be drier in appearance, but they will remain some what firm and moist.
For the potato galettes:
To slice potatoes easily, first cut an even lengthwise slice off the bottom, so the potato can stand firmly on a cutting board.
Using a mandoline if possible, cut each potato into 1/8-inch slices; there should be about 32 in all. Brush a small nonstick skillet with about 1 teaspoon of clarified butter. Place over medium heat until hot, then arrange about 8 potato slices in the center, overlapping slightly to form a pancake. Cook until golden brown, 2 to 3 minutes on each side. Repeat with the remaining potato slices. Drain on paper towels. You may use a larger skillet and cook 2 or 3 galettes at a time.
Preheat the oven to 200°F. Place the galettes on a baking sheet and top each with a slice of cheese and some dried tomatoes. Season with salt and pepper. Place in the oven until warmed through and the cheese has softened, 3 to 4 minutes.
In a bowl, toss the mesclun with the sherry vinaigrette.
Arrange each galette on an individual serving plate and top with the mesclun.
To vary potato galettes:
Sprinkle whole leaves of sage or tarragon between the layers
Serve as a base for seared red snapper
Try potato galettes topped with:
Grilled vegetables (see Tuna with Grilled Vegetables and Provençal Vinaigrette)
Bits of goat cheese
1996 Debra Ponzek and Joan Schwartz