This mediterranean galette is piled high with peppers, spinach, tomatoes, some salty feta and underneath that all lays one secret super ingredient. I’m keen to see if you can guess what that is without looking at the photo, so let’s try some hints…
It’s a great source of potassium, really versatile, you probably have eaten some lately, they make any meal way more filling, take on flavours fantastically, cook quickly and come in all sorts of colours and varieties.
Potatoes! It’s easy to overlook the power of something that we’re all so familiar with but they really are the key to making this galette exceptional. I’ve worked along side the Love Potatoes campaign to create this recipe, in the hope that I can remind you of the might of the humble potato.
Not only do the potatoes add extra nutrients to the galette but they make this simple meal a lot more substantial.
Using potatoes in this recipe is my secret to keeping the pastry at that perfectly crisp level without becoming dry. That’s even more helpful to know if you’re using gluten free pastry, which tends to be harder to get right. So long as you cut the potatoes thinly and lay them evenly over the pastry, you really can’t go wrong here.
The golden crisp shortcrust pastry feels wholesome enough for the chilly weather that’s still catching us out at this time of year but this galette really does have a summertime vibe.
I’ve kept my version really pared down to show you the basics. There’s nothing here but a little salt and pepper and a drizzle of olive oil to really let the vegetables and feta do the talking.
If you want to experiment, try spreading a thin layer of pesto or tomato puree under the potato layer. Sprinkle over some mixed herbs or torn mozzarella. Amp up the protein with thin slices of prosciutto or your favourite cured meat.
If you like this recipe, more potato recipes can be found on the Love Potatoes website. Potatoes really are more than a bit on the side, and I for one am enjoying seeing them make a comeback.
- 400g Gluten free shortcrust pastry
- 300g Potatoes (any good all rounder)
- Handful of spinach
- 125g Peppers
- 125g Baby plum tomatoes
- 100g Feta
- Olive oil
- 1 egg yolk
- Splash of milk
- Olive oil to drizzle
- Preheat the oven to 175 C
- Roll the pastry out until it is the thickness of a pound coin then cut a circle approximately 40cm in diameter.
- Using a butter knife, score a circle approximately 3cm from the outer edge
- Place the pastry circle in the middle of a baking sheet.
- Thinly slice the potatoes and layer evenly with the spinach in the center of the circle.
- Cut the pepper in to strips and scatter across the top, along with the halved tomatoes. Crumble the feta over the top and season with plenty of black pepper and a little salt.
- Fold the outer rim of pastry inwards.
- Drizzle the gallette with olive oil.
- Mix together the egg yolk and milk to make a glaze and brush the outer rim of pastry.
- Bake for 20 minutes or until the pastry is golden and the vegetables cooked through.