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Potato Galette with Tomatoes and Oranges

Potato Galette with Tomatoes and Oranges

Renée Robinson

Potatoes, Crème Fraîche, Tomatoes, and Oranges Encased in a Buttery Crust – Sound Good to You?

I was in the mood for a savory galette. And I had a day where I could spend time in the kitchen putting it together without any other pressing matters on the agenda. There are those days where you need to get a meal quickly on the table and this isn’t a recipe for one of those days. It’s not that any part of this is difficult, it just requires making a crust, letting it chill while preparing the fillings, and baking it. So, I recommend you make this when you can relax and enjoy the process.

I started with my favorite galette crust – Ottolenghi’s, which calls for some polenta in it.  I substituted fine cornmeal for the polenta, fresh snipped chives for the sage, and I also added chipotle flakes *.

Rolled out crust ready to be chilled

I decided on a layer of potatoes and realizing I would be topping it with fresh tomatoes and oranges, I chose to first roast some sliced potatoes and sliced oranges because I thought the flavor of both fresh oranges and roasted oranges would work well with the other ingredients. 

Roasted potato and orange slices

I then mixed up a batch of crème fraîche with minced shallots, crushed garlic, nigella seeds *, salt and pepper. After the roasted potatoes and oranges had cooled I stirred them into the crème fraîche and used this as my base layer on the galette. 

In the meantime, I sliced a carton of mixed grape tomatoes in half and stirred them into a marinade of pomegranate molasses *, sumac *, cumin seeds, olive oil, salt and pepper. I scooped half the tomatoes out of the marinade, layered them on top of the potatoes, folded in the edges of my crust, brushed it with and egg wash and baked it. 

While it was cooling, I cut up another orange into pieces and added them to the remaining marinating tomatoes. When I was ready to serve the galette, I strained out the tomatoes and oranges and spooned them on top, along with slivered scallions and a minced chile. 

Slice of Potato Galette with Tomatoes and Oranges
Sliced and ready to eat

As you can see here, it baked up perfectly and I ended up with a delicious galette which had earthiness and richness from the crust and potatoes, and bright sweet/tart flavors from the tomatoes and oranges. It was such a delight to dig into this baby. 

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

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Potato Galette with Tomatoes and Oranges

Recipe by Renée Robinson
Servings

4

servings

Sliced roasted potatoes and orange slices are mixed with a crème fraîche sauce and layered into an all butter crust that's seasoned with fresh chives and chipotle flakes. Marinated tomatoes are added before baking and fresh tomatoes and bits of orange are added right before serving. A gorgeous and mouth waveringly delicious galette.

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Ingredients

  • Crust
  • 1 crust 1 Ottolenghi’s recipe - Click here , but ignore the butternut squash filing, although I have made it and it is delicious.

  • I used fine cornmeal instead of the instant polenta

  • 1 tablespoons 1 snipped fresh chives instead of the sage

  • 3/4 teaspoon 3/4 chipotle Chile flakes *

  • Filling
  • 1 pound 1 Yukon gold potatoes, peeled and sliced into 1/4 inch thick rounds

  • 1 1 navel orange, ends cut off and sliced into 1/4 inch thick slices

  • 2 1/2 tablespoons 2 1/2 olive oil

  • 1/2 teaspoon 1/2 fine sea salt

  • Black pepper, coarsely ground

  • 3/4 cup 3/4 crème fraîche - easily made by stirring 2 tablespoons of buttermilk into 1 cup heavy cream, covering it and letting it sit for 12 - 36 hours, until it's thick and tangy.

  • 1 small 1 crushed garlic clove

  • 1 large 1 shallot, minced

  • 1 1/2 teaspoons 1 1/2 nigella seeds *

  • 1/4 teaspoon 1/4 fine sea salt

  • Black pepper, coarsely ground

  • 1 1/2 tablespoons 1 1/2 pomegranate molasses *

  • 1 tablespoon 1 extra virgin olive oil

  • 1 teaspoon 1 ground sumac *

  • 1/2 teaspoon 1/2 cumin seeds

  • 1/4 teaspoon 1/4 fine sea salt

  • Black pepper, coarsely ground

  • 10 ounce 10 carton mixed cherry and grape tomatoes

  • 1 1 orange, peel sliced off, cut into 1/3 inch slices, and each slice cut into 8 pieces

  • 1 1 egg, beaten well for an egg wash

  • 2 2 scallions, finely slivered

  • 1 small 1 fresh red or green chile, minced

  • A few A flat leaf parsley leaves for garnish

Directions

  • Crust
  • Follow Ottolenghi’s recipe, substituting fine cornmeal for the instant polenta, chives for the sage, and adding chipotle flakes. While it chills, proceed with preparing the filling.
  • Filling
  • Preheat oven to 450° with a rack in the center. Combine the potatoes, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread them out on a parchment lined half sheet pan. Place the orange slices on the same sheet pan and drizzle the oranges with the remaining tablespoon of olive oil, sprinkle with a large pinch of salt and a few grinds of black pepper. Flip each orange over a couple of times to make sure it’s covered in some oil, salt and pepper. Bake for 20 minutes. Set aside and let cool to room temperature. Reduce the oven temperature to 425°.
  • While the potatoes and oranges are in the oven, stir together the crème fraîche and next 5 ingredients in a large bowl. Gently stir in the cooled potatoes and orange slices. I used my hands for this in order to prevent the potatoes from breaking.
  • On a floured surface, roll out the dough to a 12 inch circle, place on a parchment lined sheet pan and let chill in the refrigerator for 30 minutes.
  • While the rolled out crust is chilling, prepare the tomatoes. In a large bowl whisk together the pomegranate molasses and next 5 ingredients. Stir in the tomatoes. Remove the crust from the refrigerator and fill the inside with overlapping layers of the potatoes and oranges, scraping any remaining creme fraiche on top, but leaving a 1 1/2 inch edge of the dough unfilled.
  • Using a slotted spoon, strain half of the tomatoes out of the marinade and place on top of the potatoes. Fold in the edges of the dough, creating small pleats around the edge. Brush the edges of the dough with the egg wash. Bake for 30 minutes, until the crust is golden. Let cool for 30 minutes.
  • While the galette is cooling, stir the orange pieces into the remaining marinating tomatoes. When ready to serve, strain the tomatoes and oranges and scatter them on top of the galette, along with the slivered scallions, minced chile, and parsley leaves. Enjoy!

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