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 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.
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