Potato Galette with Arugula and Crème Fraîche

Potato galette with arugula and crème fraîche is a rich and delicious savoury tart that you can serve for breakfast, lunch, or dinner. It's all about light, spring flavours coming to life. A crispy pastry exterior with a creamy crème fraîche, cream cheese, and tarrogan base (the perfect, unexpected pairing!). Top it up with comforting potatoes, fresh arugula, and Parmesan, and you've got a fancy meal that will impress. It's a total crowd pleaser.

Why You'll Love Potato Galette with Arugula and Crème Fraîche

• The easiest one bowl pastry dough. In addition to a miracle combination of flavours, you may just hold on to the dough recipe forever. If you struggle to work with pie or tart dough, you absolutely must try making this galette. It will forever change how you view pastry dough! It comes together easily — everything in one bowl, and you can mix it with your hands! It’s completely foolproof. 
• A delicious vegetarian option. This French potato dish is a great meatless meal if you're looking to add more vegetarian options to your family's meal plan. Serve it for dinner and enjoy any leftovers the next day for lunch (if there are any!).
• It's restaurant-worthy. This potato galette made with layered thinly sliced potatoes on top and baked until tender throughout and crispy on the edges, is then turned this into a restaurant-worthy dish by topping the whole thing with fresh baby arugula, shaved Parmesan, and another little drizzle of crème fraîche. You can’t even begin to imagine how delicious this is. I dare you to try and stop yourself from going back for seconds!

Ingredients

To make this fancy and delicious potato galette with arugula and crème fraîche, you will need the following ingredients.

• pastry dough - the easiest pastry dough made with all-purpose flour, salt, butter, and ice water.
• crème fraîche - gives the tart a tangy, acidic taste.
• cream cheese - helps give it some structure, and will also keep your potatoes from moving around.
• tarragon - if you don’t have tarragon, you could mix in any herb you have on. Try oregano, thyme, or rosemary, whatever you’ve got.
• ground black pepper
• russet potato - you could also use Yukon gold potatoes.
• olive oil
• baby arugula
• Parmesan cheese

You will also need measuring cups and spoons, mixing bowl, rolling pin, and half sheet baking pan.

How to Make the Best Potato Galette with Arugula and Crème Fraîche

1. Prepare the pastry dough. Combine flour and ½ teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. Wrap dough tightly in plastic wrap and place in refrigerator to rest and firm up for 30 minutes.
2. Prepare the crème fraîche mixture. In a small mixing bowl, combine crème fraîche and cream cheese. Add chopped tarragon, ½ teaspoon of salt, and black pepper, and stir to combine. Set aside.
3. Shape the dough. Once the dough has firmed up, use a rolling to pin to roll it out on a lightly floured surface into a circle or oval shape, about ¼-inch thick (The edges will be folded over, so the shape doesn’t have to be perfect). Transfer the dough to a large half sheet baking pan lined with parchment paper or a silicone baking mat. 
4. Assemble the galette. Use a spatula to evenly spread the crème fraîche mixture onto the base of the dough, making sure to leave a clear 1-inch border around the edge. Layer sliced potatoes on top of the crème fraîche mixture, then drizzle with olive oil and sprinkle with remaining ½ teaspoon salt and a little black pepper.

5. Shape the galette. Carefully fold over the outer edge of the tart, overlapping about every inch. Brush melted butter along the edge of the tart dough.

6. Bake. Bake for 50-60 minutes, or until the dough is brown and the potatoes are cooked through.
7. Add toppings and serve. Let cool slightly, about 5 minutes, then top with fresh arugula, shaved parmesan, and a drizzle of crème fraîche. Serve immediately or at room temperature. 

More Savoury Tart and Pies

• Butternut Squash Galette
• Ground Beef Meat Pie
• Skillet Shepherd's Pie
• Butter Chicken Pot Pies
• Mini Meat Pies with Soy Sauce

Recipe

Potato Galette with Arugula and Crème Fraîche

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 1 hour 40 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.

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Ingredients

• 1 + ¼ cups all-purpose flour
• 1 + ½ teaspoons salt, divided 
• ½ cup unsalted butter, at room temperature and cubed + 1 tablespoon, melted
• ¼ cup ice water
• ¼ cup crème fraîche (and more for garnish)
• 3 oz. cream cheese, at room temperature
• 1 tablespoon fresh tarragon, chopped
• ¼ teaspoon ground black pepper
• 1 large russet potato, peeled and thinly sliced into ⅛-inch thick rounds
• 1 tablespoon olive oil
• 2 cups baby arugula
• ¼ cup Parmesan cheese, shaved

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Instructions

1. Combine flour and ½ teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. Wrap dough tightly in plastic wrap and place in refrigerator to rest and firm up for 30 minutes.
2. Preheat oven to 375 F. Line a rimmed half sheet baking pan with parchment paper or a silicone baking mat. 
3. In a small mixing bowl, combine crème fraîche and cream cheese. Add chopped tarragon, ½ teaspoon of salt, and black pepper, and stir to combine. Set aside.
4. Once the dough has firmed up, use a rolling pin to roll it out on a lightly floured surface into a circle or oval shape, about ¼-inch thick (The edges will be folded over, so the shape doesn’t have to be perfect). Transfer the dough to the lined baking sheet. 
5. Use a spatula to evenly spread the crème fraîche mixture onto the base of the dough, making sure to leave a clear 1-inch border around the edge. Layer sliced potatoes on top of the crème fraîche mixture, then drizzle with olive oil and sprinkle with remaining ½ teaspoon salt and a little black pepper.
6. Carefully fold over the outer edge of the tart, overlapping about every inch. Brush melted butter along the edge of the tart dough.
7. Bake for 50-60 minutes, or until the dough is brown and the potatoes are cooked through.
8. Let cool slightly, about 5 minutes, then top with fresh arugula, shaved parmesan, and a drizzle of crème fraîche. Serve immediately or at room temperature. 

Notes

How to store: Allow the potato galette to cool to room temperature, then store in an air tight container or wrap it in aluminum foil, and store in the refrigerator for up to 4 days.

How to freeze: Allow the potato galette to cool to room temperature, then store wrapped tightly in aluminum foil, and store in the freezer for up to 3 months. I would recommend storing it without the arugula topping, as it's best served with fresh arugula. When ready to serve, allow it to thaw overnight in the refrigerator before reheating.

How to reheat: Reheat in a preheated 350 F oven for 10-15 minutes until heated through. You could reheat with the arugula topping but it will cause it to cook and wilt. For the best results, I would recommend heating it without the arugula topping, and adding fresh arugula on top after it's been reheated.

• Prep Time: 20 minutes (+30 minutes time in refrigerator)
• Cook Time: 50 minutes
• Category: Tart
• Method: Baked
• Cuisine: American

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