Potato and Tomato Galettes
Nb persons: 4
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| Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices. Prep: 10 minutes
Total: 35 minutes Ingredients | |
| 2 tablespoons | extra-virgin olive oil, plus more for baking sheet |
| 1 teaspoon | fresh thyme leaves, plus sprigs for garnish |
| 1/2 teaspoon | coarse salt |
| 3 medium | red potatoes, (3 inches in diameter each, about 3/4 pound total), cut crosswise into 1/8-inch-thick rounds |
| 1 medium | tomato, (about 1/2 pound), cut crosswise into 8 slices |
Directions
Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
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