Cheesy Potato Galette on Puff Pastry with Chermoula
This homemade puff pastry galette features havarti and thinly sliced potatoes tossed in chermoula. Baked until crispy and tender, it’s an easy vegetarian entrée or side, whether for breakfast, lunch, or dinner.
Servings: 8 servings
Calories: 382kcal
Ingredients
For the Galette
- 8 oz (12-inch) puff pastry round, thawed
- 6 oz havarti, shredded, or other mild cheese that melts well
- ½ cup chermoula
- 2 large Yukon or Russet potatoes, peeled and thinly sliced into ⅛-inch thick rounds
- 1 large egg
Serving Suggestions
- Flaky sea salt
- Microgreens
- Sour cream
- Sautéed onions
Instructions
- Preheat oven to 425°F (218°C). Gently unfold thawed puff pastry onto a lightly floured surface or directly onto parchment on a rimmed baking sheet (easiest for baking).
- Add the cheese. Sprinkle grated cheese evenly over the pastry, leaving a 1-inch border around the edges.
- Top with potatoes. In a large mixing bowl, toss thinly sliced potatoes with chermoula (or sauce of choice), then arrange in a single layer over the cheese, again keeping that 1-inch border clear.
- Fold and finish. Fold the edges of the pastry up and over the potatoes, overlapping slightly and pressing to seal. Brush with beaten egg.
- Bake for 30–35 minutes, until the pastry is deeply golden, the cheese is melted, and the potatoes are tender.
- Rest and serve. Cool 5 minutes, then finish with flaky sea salt (and any additional toppings you like). Enjoy warm!
Notes
- Cheese swaps: If not using havarti, try fontina, Gruyère, or a mild white cheddar.
- Storage: Cooked galette keeps up to 1 week in the refrigerator.
- Freezer-friendly: Freeze cooked or uncooked. Reheat at 375°F (190°C) until the puff pastry is crisp and the potatoes are warmed through.
Nutrition
Serving: 1slice | Calories: 382kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 245mg | Potassium: 425mg | Fiber: 2g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 2mg
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