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.
I love this. And I don't fuss with arranging, just 1/3 of sweet potatoes, cheeses, 2nd layer, third layer. With a glass of white wine--perfection!
I have made this several times and people always ask me for the recipe. It's a keeper.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.