Galettes usually remind us of crusty cakes and flaky pastries, but the French pie can be more than just your post-meal dessert. Instead, incorporate it into your dinner spread we say, with a warm and savoury mixture of rosemary, butter, garlic, held in layers of potato petals. Serve when crisp and golden alongside your roast and more.
- 50 g butter, melted
- 1 tsp finely chopped rosemary
- 1 clove garlic, finely chopped
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- 1.2 kg dutch cream or desiree potatoes, very finely sliced
Preheat oven to 180 C (160 C fan-forced).
Put melted butter into a small bowl. Add rosemary, garlic, salt and pepper.
Brush butter over base and sides of a 20 cm pie tin or frying pan.
Repeat process until all potatoes have been used. Brush remaining butter over top of potato.
Bake galette 1 hr, or until crispy and golden. Serve in thick wedges with grilled steak, if desired.