Potato Galette with Mozzarella and Rosemary

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In a household with two working adults, a baby, needy pets, and a never-ending list of things to clean it is necessary to find simple dinner options. They need to be filling, yet fast. Extra points for little to no cleanup!

Ever since Ava started enjoying solid foods our family has begun to eat dinner together each evening. Our eight month old does not always make this easy, but it is so fun to eat alongside her and give her a bite of our food every now and then. A typical evening for us involves cleaning up Ava’s bottles from daycare, preparing our own dinner, choosing and preparing her meal, and keeping her entertained. Recently the cats have demanded to eat alongside their human servants, so we also feed them at the same time. In addition, Ava has a few budding allergies we are working to prevent by feeding her small, measured portions of allergens every day at dinner…. it is chaotic to say the least.

This galette tastes as if it takes much more time to make than it really does- cheesy, buttery, flaky, and savory. We have eaten it in combination with a salad [in which case this serves 4], but also as a stand alone meal [serving 2]. Cleanup is fairly straightforward, and the ingredient list is by no means exhaustive.

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Yes, there are nights as a working parent when you have the energy to make yourself an elaborate dish. There are nights when you just can’t– and it takes all you’ve got to drag yourself and your family to the nearest drive-thru. This dish is for the nights in between, when you want a home cooked meal and a night around the table without the hassle of much actual cooking.

Potato Galette
makes 4 galettes

Ingredients
5 golden potatoes, small
3 large sprigs fresh rosemary
2 tablespoons olive oil
buffalo mozzarella [16-20 1/2″ slices]
1 cup shredded mozzarella cheese
4 tablespoons shaved parmesan cheese
1 puff pastry sheet [roughly 9×13″]
salt and pepper
red pepper flakes [optional, but highly recommended]

Preheat the oven to 425°F. Prepare a cookie sheet with parchment paper and remove the puff pastry from the freezer to defrost.

Wash the potatoes and slice them into thin circles. Wash and mince the rosemary. This is the most time consuming part, but you don’t have to mince it too finely if you are okay with larger pieces of herbs in your galette. I pretty much always get sick of chopping before it’s completely minced!

Combine the rosemary and potatoes in a bowl with the olive oil. Add salt and pepper to this mixture, if you like. I recommend being generous with the spices!

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Using the same cutting board, slice the buffalo mozzarella into 1/2″ rounds.

When the puff pastry is defrosted and malleable enough to work with, unfold it and cut it into quarters. Take a paring knife and lightly trace a 1″ border around the edge of each square. Prick each piece with a fork.

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To assemble: layer first with the buffalo mozzarella [single layer of this works best to prevent melting over].

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Next, add the shredded mozzarella and shaved parmesan. Again, I recommend restraint with the cheeses to avoid a mess.

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Finally, place the potato mixture on top. I love the potato part of this galette, so I usually layer them on thickly- overlapping in a scalloped pattern or like shingles on a roof.

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Bake in the oven for 20-30 minutes, or until the puff pastry is golden brown. While they are baking you can do most of the clean up [1 bowl and 1 cutting board]!

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Top with red pepper flakes and enjoy!

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