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Categories:
pie crust Creme Fraiche Romano cheese red potato mandoline unsalted butter thyme salt freshly ground pepper egg
Viewed: 20 - Published at: 5 years agoIngredients
- The Ultimate Savory Pie Crust dough (see note)
- 1/2 cup creme fraiche
- 1/4 cup grated Pecorino Romano cheese
- 1 medium red potato, very thinly sliced, preferably on a mandoline
- 1 Granny Smith applehalved, cored and very thinly sliced, preferably on a mandoline
- Melted unsalted butter, for brushing
- 1 teaspoon thyme leaves
- Salt
- Freshly ground pepper
- 1 large egg beaten with 1 tablespoon of water
Method
- Preheat the oven to 450.
- Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet.
- Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together.
- Refrigerate until firm.
- Spread the creme fraiche and pecorino over the dough; top with overlapping slices of the potato and apple in rows.
- Brush with butter, sprinkle with thyme and season with salt and pepper.
- Brush the edges with the egg wash.
- Bake the galette in the bottom third of the oven for 25 minutes, or until the edges are slightly puffed.
- Cut into squares; serve warm or at room temperature.
