Best 5 Potato And Apple Galette With Sage Recipes
**Potato and Apple Galette with Sage: A Culinary Symphony of Sweet, Savory, and Earthy Flavors**
Embark on a culinary journey with our enticing Potato and Apple Galette with Sage, a dish that harmoniously blends the earthy notes of potatoes, the sweet tang of apples, and the aromatic essence of sage. This savory galette is a delightful symphony of flavors and textures, featuring a flaky, buttery crust that encases a tender filling of thinly sliced potatoes, sweet apples, and aromatic sage. Each bite offers a delightful contrast between the crispy crust and the soft, flavorful filling, making this dish a perfect balance of sweet and savory.
**Additional Recipe Ideas to Explore:**
1. **Roasted Garlic and Spinach Galette:** Experience the vibrant flavors of roasted garlic and spinach in this delectable galette. The roasted garlic adds a subtle sweetness and depth of flavor, while the spinach contributes a pop of color and a boost of nutrients.
2. **Summer Squash and Goat Cheese Galette:** Indulge in the fresh flavors of summer with this vibrant galette. Thinly sliced summer squash and creamy goat cheese combine to create a light and refreshing dish, perfect for warm-weather gatherings.
3. **Broccoli and Cheddar Galette:** Treat yourself to the comforting combination of broccoli and cheddar in this savory galette. The tender broccoli florets and melted cheddar cheese create a filling that is both satisfying and delicious.
4. **Wild Mushroom and Gruyère Galette:** Embark on a culinary adventure with this earthy and decadent galette. A medley of wild mushrooms and nutty Gruyère cheese come together in a symphony of flavors, making this dish a true gourmet delight.
5. **Caramelized Onion and Brie Galette:** Experience the sweet and savory bliss of caramelized onions and brie cheese in this indulgent galette. The caramelized onions add a delightful sweetness, while the brie cheese melts to create a rich and creamy filling.
POTATOES ANNA WITH APPLES AND SAGE
Made with russet potatoes and apples, this classic French recipe makes a simple, yet elegant addition to any meal.
Provided by Cheri Liefeld
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. In 10-inch ovenproof skillet, drizzle 1 teaspoon of the melted butter. Layer with half of the potato slices, thinly overlapping. Brush with 1 teaspoon butter. Layer with all of the apple slices. Sprinkle with salt, pepper and 1 1/2 teaspoons of the sage. Layer with remaining potato slices. Drizzle remaining 3 teaspoons butter over top. Sprinkle with salt, pepper and remaining 1 1/2 teaspoons sage.
- Place skillet on stove over medium-high heat 5 minutes. Cover; bake 15 minutes. Uncover; bake 20 to 25 minutes longer or until potatoes are browned and crisp on outside and tender on inside.
- Using oven mitts, carefully invert skillet onto serving plate. Cut into wedges to serve.
Nutrition Facts : ServingSize 1 Serving
POTATO AND APPLE GALETTE
This dish takes alot of time to prepare but it is delicious. The potatoes and Washington delicious apples go well together. I use a mandoline to slice the potatoes and apples which speeds things up a bit. I also make this in a quiche dish and when inverted onto a plate, it makes a pretty presentation.
Provided by lazyme
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Position rack in bottom third of oven and preheat to 450 degrees Fahrenheit.
- Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter.
- Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
- Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl.
- Sprinkle with salt and pepper; toss to coat.
- Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
- Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette).
- Top with second layer of potatoes.
- Top with apple slices.
- Cover with remaining potatoes.
- Pour leftover butter from bowls used to toss potatoes and apple on top.
- Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
- Remove galette from oven.
- Turn out onto 9 or 10-inch tart pan bottom; peel off parchment.
- (Can be made 2 hours ahead. Let stand at room temperature.).
- Preheat broiler. Broil galette until top is golden, about 2 minutes.
- Transfer galette to platter. Cut into wedges.
Nutrition Facts : Calories 179.9, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 74.8, Carbohydrate 22, Fiber 3, Sugar 3.2, Protein 2.4
SWEET-POTATO, APPLE, AND FONTINA GALETTE
Categories Cheese Fruit Potato Side Vegetarian Apple Sweet Potato/Yam Fontina Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Stir together amaretti crumbs, cheeses, and 1/2 teaspoon pepper in a small bowl.
- Peel sweet potatoes and thinly slice crosswise (1/16 inch thick) with slicer, then generously brush bottom of skillet with some melted butter and cover with one third of sweet-potato slices, overlapping slightly. Dab potatoes with butter, then sprinkle evenly with half of amaretti mixture.
- Core and peel apples, then thinly slice crosswise (into 1/16-inch-thick rings) with slicer. Working quickly to prevent apples from discoloring, add half of apples to skillet, overlapping slices slightly, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of remaining sweet-potato slices and dab with butter, then sprinkle with remaining amaretti mixture. Cover with remaining apples in an even layer. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper and cover with remaining sweet potatoes. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush a sheet of foil with butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
- Put oven rack in middle position and preheat oven to 375°F.
- Cook potato galette on top of stove over moderate heat until underside is golden, about 10 minutes. Remove top skillet and foil.
- Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderately high heat until underside is pale golden, about 10 minutes. Transfer skillet to oven and bake galette until a knife inserted in center cuts through easily, about 20 minutes. Slide onto a serving plate.
POTATO AND APPLE GALETTE WITH SAGE
This is a delicious side dish, especially during the holidays. I use a mandolin to slice everything, but it still takes a bit of prep time. It makes a great side to any pork dish and is a great presentation. From Bon Appetit The Christmas Season.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 1h25m
Number Of Ingredients 5
Steps:
- 1. Position rack in bottom third of oven and preheat to 450°F. Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter. Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
- 2. Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
- 3. Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any butter from bowls used to toss potatoes and apple.
- 4. Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
- 5. Remove galette from oven. Turn out onto 9- or 10-inch tart pan bottom; peel off parchment. (Can be made 2 hours ahead. Let stand at room temperature.)
- 6. Preheat broiler. Broil galette until top is golden, about 2 minutes. Transfer galette to platter. Cut into wedges.
SWEET POTATO GALETTE
Every part of this simple galette has its charms. The crust is easy to pull together and since it's rolled out flat - no crimping or fluting - it's doable even if you're not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it's piment d'Ville, a California chile grown from the seeds of piment d'Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.
Provided by Dorie Greenspan
Categories dinner, lunch, pies and tarts, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
- Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
- Center a rack in the oven and heat oven to 400 degrees.
- Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
- Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
- While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
- Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.
Tips:
- For a crispier galette, use a baking sheet instead of a baking dish. This will allow more air to circulate around the galette, resulting in a flakier crust.
- If you don't have a pastry brush, you can use a spoon to brush the egg wash onto the galette.
- Be careful not to overwork the dough, as this will make it tough. Mix it just until it comes together, then form it into a ball and refrigerate it for at least 30 minutes before rolling it out.
- If you don't have time to make your own pie dough, you can use a store-bought pie dough. Just be sure to thaw it according to the package directions before using it.
- If you don't have fresh sage, you can use dried sage. Just use half the amount of dried sage as you would fresh sage.
- Serve the galette warm or at room temperature. It can be stored in the refrigerator for up to 3 days.
Conclusion:
This potato and apple galette is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The combination of sweet apples, savory potatoes, and aromatic sage makes for a truly unique and flavorful dish. Whether you serve it warm or at room temperature, this galette is sure to be a hit with everyone who tries it.
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