{"id":6116,"date":"2023-01-24T10:30:00","date_gmt":"2023-01-24T15:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=6116"},"modified":"2024-02-10T17:32:08","modified_gmt":"2024-02-10T22:32:08","slug":"potato-galette-with-tomatoes-and-oranges","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/potato-galette-with-tomatoes-and-oranges\/","title":{"rendered":"Potato Galette with Tomatoes and Oranges"},"content":{"rendered":"

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Potatoes, Cr\u00e8me Fra\u00eeche, Tomatoes, and Oranges Encased in a Buttery Crust \u2013 Sound Good to You?<\/h2>\n

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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\u2019t a recipe for one of those days. It\u2019s 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.<\/p>\n

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I started with my favorite galette crust – Ottolenghi\u2019s, which calls for some polenta in it.\u00a0 I substituted fine cornmeal for the polenta, fresh snipped chives for the sage, and I also added chipotle flakes <\/i><\/span><\/a>*.<\/p>\n

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Rolled out crust ready to be chilled<\/strong><\/figcaption>\n<\/figure>\n

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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.\u00a0<\/p>\n

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Roasted potato and orange slices<\/strong><\/figcaption>\n<\/figure>\n

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I then mixed up a batch of cr\u00e8me fra\u00eeche with minced shallots, crushed garlic, nigella seeds <\/i><\/span><\/span><\/a>*, salt and pepper. After the roasted potatoes and oranges had cooled I stirred them into the cr\u00e8me fra\u00eeche and used this as my base layer on the galette.\u00a0<\/p>\n

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In the meantime, I sliced a carton of mixed grape tomatoes in half and stirred them into a marinade of pomegranate molasses <\/i><\/span><\/span><\/span><\/a>*, sumac <\/i><\/span><\/span><\/span><\/span><\/a>*, 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.\u00a0<\/p>\n

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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.\u00a0<\/p>\n

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Sliced and ready to eat<\/strong><\/figcaption>\n<\/figure>\n

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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.\u00a0

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*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\u00a0here<\/a>.<\/em><\/p>\n

<\/p>https:\/\/youtu.be\/pmv59AM99BQ\t\t\n\t\t\t

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Potato Galette with Tomatoes and Oranges<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t\n\t\t\tServings

4<\/p>servings\n\t\t\t

Sliced roasted potatoes and orange slices are mixed with a cr\u00e8me fra\u00eeche 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.<\/p>\n

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Ingredients<\/h3>\n \t\t\t