How to Make a Vegetable-Based Galette That Tastes Amazing
by Abigail Libers, April 18, 2018
Berkeley Bowl is no ordinary grocery store—the 40-year-old family-run market in Berkeley, CA, is known for offering up exotic fruits and vegetables and has become a mecca for great chefs (and those who aspire to be). That’s exactly what inspired Laura McLively, a registered dietician and passionate home cook, to create a cookbook based on the incredible produce she discovered there.
“Walking past the spike-y, neon orange African horned melon I had passed by for years at Berkeley Bowl, I felt emboldened to pick it up, try it, and create a recipe around it,” she says. She had so much fun experimenting that she decided to start a blog, called My Berkeley Bowl, that featured a recipe for every single unfamiliar fruit or vegetable she could find.
Now, a few years later, she’s turned those recipes into The Berkeley Bowl Cookbook, which features nearly 100 recipes. Here, McLively shares the recipe for a purple potato galette with tarragon. “The purple potatoes are the real heroes of this recipe,” she says. “As soon as I sliced them open, I just knew I had to display them in a way that showed off their deeply saturated, royal purple color.”
The recipe looks impressive (making it perfect for your next get-together), but McLively suggests taking the easy route when cooking it: “Use store-bought pie dough, which is usually just as good as homemade and makes it easy to throw this galette together in minutes.” If you can't find purple potatoes, you can use any starchy root vegetable, but the more colorful the better (think: carrots or beets). Ready to give it a try? Scroll down for the recipe!
Purple Potato Galette with Tarragon
Prep Time35 minutes
Cook Time30 minutes
- 2 Tbsp + 1 tsp olive oil
- 4 large shallots, peeled and thinly sliced
- 1 tbsp fresh chopped tarragon
- 1/2 tsp salt
- freshly ground black pepper
- 10 oz purple potatoes, unpeeled (about 4)
- 1 9-inch pie dough (homemade or storebought)
- 1 egg beaten
- sour cream for serving
Preheat oven to 375°F. In a medium skillet over low-medium heat, heat two tablespoons of olive oil. Add the shallots, and sauté on low for twenty minutes or until soft and caramelized. Turn off heat and stir in half the tarragon, half the salt, and some pepper.
Set aside to cool slightly. Use a mandoline or sharp knife to cut the potatoes into 1/16-inch-thick slices. Set aside.
Using a rolling pin, roll the pie crust into a 13-inch circle. Line a baking sheet with parchment paper and place the crust on it. Spread the shallots over the pie crust, leaving a border around the edge (about 1 1/2 inches).
Starting from the outer edge of the shallots, place the potato slices on top of the shallots in overlapping layers, spiraling inward.
Use a pastry brush to brush the potatoes with the remaining olive oil. Sprinkle on the remaining salt. Fold the border of the dough up and over the potatoes, pressing down in loose pleats.
Brush the exposed dough with the beaten egg. Bake for 28 to 32 minutes, until crust is golden and potatoes are tender.
Sprinkle the remaining tarragon over the galette. Serve with a dollop of sour cream.
Pair this dish with a cup of hot golden milk or a kombucha elixir.
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