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.
- 1 + 1/4 cups all-purpose flour
- 1 + 1/2 teaspoons salt, divided
- 1/2 cup unsalted butter, at room temperature and cubed + 1 tablespoon, melted
- 1/4 cup ice water
- 1/4 cup crème fraîche (and more for garnish)
- 3 oz. cream cheese, at room temperature
- 1 tablespoon fresh tarragon, chopped
- 1/4 teaspoon ground black pepper
- 1 large russet potato, peeled and thinly sliced into 1/8-inch thick rounds
- 1 tablespoon olive oil
- 2 cups baby arugula
- 1/4 cup Parmesan cheese, shaved
- Combine flour and 1/2 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.
- Preheat oven to 375 F. Line a rimmed half sheet baking pan with parchment paper or a silicone baking mat.
- In a small mixing bowl, combine crème fraîche and cream cheese. Add chopped tarragon, 1/2 teaspoon of salt, and black pepper, and stir to combine. Set aside.
- 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 1/4-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.
- 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 1/2 teaspoon salt and a little black pepper.
- Carefully fold over the outer edge of the tart, overlapping about every inch. Brush melted butter along the edge of the tart dough.
- Bake for 50-60 minutes, or until the dough is brown and the potatoes are cooked through.
- 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.
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
Keywords: potato galette with arugula and crème fraîche, potato galette, arugula potato galette, how to make a potato galette