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Potato and Goat Cheese Galette

Source: Casual Cuisines of the World - Bistro
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 4
Although many galettes take the form of sweet cakes, the traditional galette of the French countryside is often a savory creation made from finely sliced or pureed potatoes. In this refined first-course preparation, potato rings are filled with fresh goat cheese and then breaded and fried.
RECIPE INGREDIENTS
peanut oil or vegetable oil for deep-frying
2 russet potatoes, well scrubbed
6-8 oz fresh goat cheese
2 pinches cayenne pepper
1/2 cup fine dried bread crumbs
2 oil-packed sun-dried tomatoes, drained and blotted dry
10 large European brine-cured black olives, such as Kalamata
2 tablespoons pure olive oil
1 teaspoon extra-virgin olive oil
4 fresh basil leaves
Freshly ground pepper
Potato and Goat Cheese Galette Recipe at Cooking.com
DIRECTIONS
In a deep-fat fryer or a heavy saucepan, pour the peanut or vegetable oil to a depth of 3 inches. Heat to 300 degrees F on a deep-fat frying thermometer, or until a drop of water added to the oil dances and pops on the surface.


Meanwhile, cut off the ends of the potatoes and discard. Slice the centers of the potatoes crosswise into disks 3/4 inch wide. You should have 4 disks in all. Cut a hole out of the center of each potato disk, forming a sturdy "ring". Be sure to leave at least a 1/2-inch border of potato remaining around the hole.


Slip the potato rings into the oil and deep-fry until they start to turn golden brown, about 5 minutes. Using a slotted spoon, remove the potato rings from the oil and place on paper towels. Pat the rings dry with the paper towels, removing any excess oil.


Fill the center of each of the 4 rings with one-fourth of the goat cheese. Smooth the surfaces of the rings by carefully scraping off any protruding cheese with a spatula. Sprinkle both sides of the cheese-filled potato rings with cayenne pepper. Spread the bread crumbs on a plate and coat both sides of the rings with the crumbs. Place the coated rings in a single layer on another plate, cover with plastic wrap and refrigerate for at least 2 hours or for up to 1 day.


Just before serving, slice each sun-dried tomato into 8 pieces; cut each olive in half, removing the pit. Place the tomatoes and olives around the outer edges of individual plates, alternating them to form a colorful pattern.


In a large nonstick saute pan, warm the pure olive oil. Add the potatoes and cook, turning once, just until they turn golden brown, 20-30 seconds on each side. Transfer the cooked potatoes to the garnished plates.


Swirl a little of the extra-virgin olive oil evenly over each of the potatoes and the garnish. Place a single basil leaf on the center of each potato and then sprinkle with a few turns of ground pepper. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 374
Fat. Total: 26g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 441mg
% Cal. from Fat: 63%
Cholesterol: 34mg
Protein: 12g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Rajendra, ZZ Reviewed: 12/12/2006
this is very best for all kind of people. i enjoy when i make it.
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