|2 servings||calories per servings 510||protein serving 15 g||carbs per serving 60 g||total fat per serving 24 g|
This is a traditional French-style recipe that’s paired with some of the best vegetables of the season. Your thinly sliced potatoes, layered with lots of cheese (it’s vegan cheese, but it still melts into a delicious ooey gooey goodness—we promise!), bake into a large flat disc that’s crispy on the edges and so tender in the middle. Topping it with a refreshing mixture of cucumber, tomatoes, sweet peppers and edamame makes for an extra satisfying summertime meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Heat oven to 450° F.
• Halve cucumber lengthwise. Cut into 1/2 inch dice.
• Halve tomatoes.
• Discard pepper stems and seeds. Chop flesh.
• Halve and peel onion. Cut 1 cup into 1/2 inch dice.
• Pick and finely chop thyme leaves.
Thinly slice potatoes crosswise.
Tip: Use a mandolin to slice potatoes.
• Brush a small (about 9-inch) ovenproof skillet with 1 teaspoon olive oil.
• Add a layer of potato slices (you will not use all), overlapping each slice to create a petal formation.
• Brush potatoes with olive oil. Sprinkle with a little thyme, a little cheese, kosher salt and pepper.
• Layer remaining potatoes in the same manner.
Note: You will use a total of about 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper.
• Place skillet over medium-high heat.
• When potatoes begin to sizzle, transfer skillet to oven.
• Bake until edges are golden and potatoes slices are tender, about 20 minutes.
While galette bakes:
• In a large bowl, whisk together vinegar, mustard and 2 teaspoons olive oil.
• Toss in edamame, cucumber, tomato, peppers and onion. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Slice galette as desired.
• Divide galette wedges between 2 plates. Top with edamame salad, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...