Savory Galette
This savory galette has a flaky rosemary crust, creamy labneh, paper-thin potatoes, and cheese—simple, rustic, and so comforting.
Equipment
- Food processor OR electric chopper
Ingredients
Dough
- 210 grams (1½ cups) all-purpose flour
- 140 grams cold butter, cubed
- 30 grams grated Parmesan cheese
- 1 tsp finely chopped rosemary
- ⅓ tsp salt
- 1 egg yolk (or 1 tbsp cold water instead)
- 1-2 tbsp cold water
Filling and Toppings
- 150 grams labneh cheese
- A small handful of chopped chives
- 1 medium potato, sliced paper thin
- 1 tbsp olive oil
- A pinch of salt
- 20 grams grated Parmesan cheese (for topping)
- 30 grams crumbled feta (for topping)
- 1 egg, beaten (for brushing on the edges)
Instructions
- In a food processor, pulse the flour, butter, Parmesan, rosemary, and salt until sandy. Add egg yolk and 1–2 tbsp cold water, pulse until chunky. Shape into a disc, wrap, and chill for 30 minutes or up to 24 hours.
- Preheat to 190°C (375°F).
- Mix the labneh with chopped chives. Slice the potato very thin. Toss potatoes with olive oil and salt.
- Roll the dough on floured parchment to ½ cm thick. Spread the labneh mixture in the center, leaving a 4 cm border. Arrange potatoes over the labneh. Sprinkle with Parmesan and feta.
- Fold the edges over the filling to form a crust. Brush with beaten egg.
- Bake for 35 minutes or until golden and crispy.