How to Make a Vegetable-Based Galette That Tastes Amazing

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.

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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!