Servings: four or six, depending on size of tart pan.
I prefer to make this galette in a larger (9-1/2-inch) tart pan, though it works in a smaller (7-1/2-inch) one too. I use the same amount of ingredients in either, but I usually get just three layers of potatoes instead of four in the bigger pan. The thinner wedges of galette make an excellent bed for a few slices of roast pork loin, roast turkey, or roast duck.
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I have made this several times and people always ask me for the recipe. It's a keeper.
Perfect. Not complicated nor time consuming to put together. A lot of taste for fairly simple ingredients.
Wow! I just made a small portion to try out before making it for the big day. My husband, not a sweet potato fan, can't stop eating it. The cheeses and potatoes blend together wonderfully for a very tasty and savory dish with flavors different from traditional sweet potato dishes. This is the perfect side dish for us since we're having FC Sweet Potato Pie for dessert!
Awesome. Awesome. Awesome. The thyme is the key, even though I used dried leaves. Tasted great anyway. I just made it today: http://www.facebook.com/photo.php?fbid=10150129257473739&set=a.482335688738.268510.715323738&l=2dd7e4005a&theater
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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