Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Galettes fall under the category of recipe items that sound fancier to make than they are. Basically pastries with edges folded around filling, free-form style, and baked on a sheet pan, these pastries are super simple.
With an abundance of pie dough in our fridge recently, I have been on a bit of a galette kick. Some dough filled with sweetened cream cheese and fresh blueberries offered me a quick dessert to place on the table for an after-dinner treat one night.
And a few days ago found another bit of crust baked up with fluffy scrambled eggs and sautéed veggies for a filling breakfast.
Earlier today, with one lonely potato left in my pantry (Mike, if you’re reading this, please bring home more potatoes!), and the last of my pie dough chilling in the fridge, I decided to thinly slice that tater and create another version of a galette. This one made for the perfect side to serve with our soup for the evening meal.
This little recipe uses some basic ingredients with one extra touch—homemade olive season salt. All I can say is, “Oh, my!”
This stuff is tasty and will be sprinkled on everything I devour until the last little bit of the batch is gone. Olive season salt has a bright olive flavor with an intense saltiness that I love.
