Potato and Goat Cheese Galette
- Active Time 20m
- Total Time 2h 20m
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.
- Peanut oil or vegetable oil for deep-frying
- 2 russet potatoes, well-scrubbed
- 6-8 ounces 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
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 1/4 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 sauté pan, warm the pure olive oil. Add the potatoes and cook, turning once, just until they turn golden brown, about 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.
nutrition information per serving
374 calories; 26g total fat; 34mg cholesterol; 441mg sodium; 24g carbohydrates; 2g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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