potato and pickle galette
for all the pickle lovers out there
i was inspired to make this after seeing a recipe for a pickle soup. since originally posting this recipe (and it’s corresponding reel), i’ve also seen this recipe for pickle latkes, which i love and see as extra validation that this recipe is a winner. i’m a big fan of any tart (sweet or savory) but find this one to be especially satisfying and quite versatile; i think it could just as easily be paired with a fried egg and cup of coffee as a green salad and roast chicken.
if you’re not a “baker” let me assure you that this recipe can just as easily be replicated using store bought puff pastry, but i also want to encourage you: this tart dough is anything but intimidating, you got this!
350 grams waxy potatoes
80 grams creme fraiche (substitution options: sour cream, cream cheese)
kosher salt
freshly ground black pepper
1 thinly sliced dill pickle (if yours are small, use two or three)
1 tart dough (half of the dough made in this recipe)
1 egg white
pickled onions (recipe below)
pickly dill creme fraiche dip (recipe below)
1 tablespoon fresh dill
1 tablespoon everything bagel seasoning (optional)
preheat oven to 350F/175C. use the thinnest setting on a mandoline to very thinly slice the potatoes. if you don’t have a mandoline, take your time and use a very sharp knife to slice the potatoes as thinly as possible.
add sliced potatoes to a large bowl. add creme fraiche and mix until the potatoes are well covered. season with salt and pepper to taste.
roll out the dough onto a sheet of parchment paper, using a sprinkle of flour here and there as needed, until approximately 1/8 inch thick. fold the edges of the dough in on itself to create a pretty edge to the galette.
layer the potatoes into the center of the dough, creating two relatively layers of potatoes, one on top of the other (if you didn’t use a mandoline, maybe stick with one layer of potatoes). tuck the sliced pickles into the potato layers, then brush the crust with the egg white.
bake for about 30 - 45 minutes, or until the potatoes are cooked through and the dough is golden brown and crisp. let cool for at least 20 minutes, then top with a few pickled onions, fresh dill, and everything bagel seasoning, if desired. slice and serve with the pickly dill creme fraiche on the side.
🧅 pickled red onion: thinly slice 1/2 red onion. add to a small pot with 2 tablespoons of lemon juice and a pinch of salt. once the onions have softened and start to look translucent, about 5 minutes, transfer to an airtight container and store in the fridge until ready to use. these will keep for up to 2 weeks in the fridge.
🥄 pickly dill creme fraiche dip: add 100 grams creme fraiche, 50 grams minced pickles, 10 grams minced dill, 1 tbsp pickle juice to a bowl. mix to combine then season with freshly cracked black pepper to taste. this will keep for up to 3 days in the fridge.