Food & Drink Magazine

Potato and Rosemary Galette And Breath of Summer

By Aldy M. @AlDenteGourmet
Potato and Rosemary Galette And Breath of Summer
Summer flavors…

Days full of colorful and refreshing thoughts…

Flavorful meals followed by light afternoon walks …
That makes me feel refreshed and drowsing afterwards. Forgetting the world around me.

Felling compelled to take a rest. Even when I know there’s so much to be done.

Potato and Rosemary Galette And Breath of SummerPotato and Rosemary Galette And Breath of Summer
 But like John Lubbock said;

‘Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time’

 And yes, why not?!


Taking a moment in life to connect with something as simple as nature is a way to inspire myself. To relax my mind to fill it with colors of nature. It might sound silly, but using nature as a resource for meditation always makes me connect with my deepest roots of my being.

It makes me feel more aware of the most important things in life. Because the beauties of nature are meant to be enjoy. Because is also healthy and refreshing for the body and soul.
Potato and Rosemary Galette And Breath of SummerPotato and Rosemary Galette And Breath of Summer
So that will be the plan for this upcoming weekend. To take a moment, relax and connect with nature. So I’m anxiously waiting for the weekend to start :)
May be a picnic under a leafy tree…
''Suena bien, no''? 
''Sounds good no''?
Potato and Rosemary Galette And Breath of SummerPotato and Rosemary Galette And Breath of Summer

In the meantime I leave you with this potato, ricotta and rosemary galette and the asparagus-strawberry salad that I cooked on Sunday.
Any plans for the upcoming weekend?
More Savory Tart and Cake Ideas:
*Savory Polenta Cake with Ricotta and Italian Ham Recipe.
Potato- Ricotta- Parmesan and Rosemary Galette Recipemakes 2 galettes
Filling 6 small to medium potatoes, cut into thin slices2 medium onions, cut into slices 250 gr ricotta cheeseParmesan Cheese- as much as you like--( I used around 1 cup)Salt to taste Pepper to tasteRosemary Leaves, fresh or dried-- ( I used fresh leaves) 
Preparation: Start with the potatoes. Cook in batches. In a frying pan add 3 tbsp of oil and add potatoes. Saute the potatoes for about 2-3 minutes. Remove and place on a paper towel to help remove any excess oil. Then saute the onions. Set aside until ready to use.
For the Dough:
200 g / 7 oz Plain Flour
50 g / 1.7 oz Cold unsalted butter, diced
1/2 tsp. Salt
1 Large egg
100 ml / 1/3 C. Cold Milk

Make the dough first.
In a medium bowl add flour and salt. Mix. Add butter pieces.And using your fingers rub the butter into the dry ingredients, until the pieces of butter are about the size of peas. Make a "well" (an empty space) in the middle-add the egg and gradually incorporate the milk. Until the dough starts to come together.Knead for 3-4 minutes. Do not over-knead If it’s too sticky add a little more flour/ or milk if it’s too dry. Let the dough rest in the fridge for 15-20 minutes.
Divide dough in half. Onto a floured surface, roll dough into two circles (size of a dinner plate)- Place them on a lightly floured baking tray. Divide filling mixture.And layer filling ingredients in the center of the circle dough. Add the ricotta,parmesan cheese,onions and potatoes.Sprinkle with salt pepper and rosemary leaves.  And carefully fold up the the edges of dough around the filling and press gently to seal the galette.

Place in the preheated oven and bake at 190 C / 375 F and bake for 15 minutes or until golden brown. When ready let it cool for a couple of minutes and serve immediately.

Note: you can also make mini-galettes and serve as appetizer. They are perfect for parties.

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