Potato-Parm Galette with Greens

Galettes are a rustic pie that can be sweet or savoury. This galette is inspired by dill pickle chips!

Galette:

• 8 oz. of store-bought or homemade pie dough
• 2 Yukon gold potatoes, very thinly sliced (mandolin works best)
• 3 tbsp. pickle juice
• 1 tbsp. chopped fresh dill
• ¼ tsp. kosher salt
• ¼ tsp. ground black pepper
• 2 tbsp. grated parmesan
• 1 egg
• 1 tbsp. water

Green Dilly Salad

• ¼ c. red wine vinegar
• ¼ c. good olive oil
• ¼ tsp. ground black pepper
• ½ tsp. kosher salt
• 2 tbsp. chopped fresh dill, divided in half
• pinch of Maldon salt
• 4 generous cups of greens (arugula, spinach, spring greens etc.)

INSTRUCTIONS

1. In a blender mix together the vinegar, olive oil, pepper, salt and half of the dill to make the salad dressing. Toss together the rest of the dill and the greens and lightly dress with the dressing. Sprinkle the salad with a pinch of Maldon salt.
2. Preheat oven to 375ºF. Line a sheet pan with parchment and set aside.
3. On a lightly floured surface, roll out the pie dough to a rough 8-inch circle (it can be very rough, galettes are rustic).
4. Combine the potato slices, pickle juice, dill, salt, pepper and parmesan in a large bowl.
5. In a smaller bowl, whisk together the egg and water. Using a pastry brush, spread the egg wash around the perimeter of the rolled out pie crust, covering about an inch all the way around. Set the egg wash aside, you will need this for the top of the galette at the end.
6. Starting one inch in from the edge, layer the potato slices in a pinwheel to cover the inner surface of the galette.
7. Now start folding up the edges of the pie crust to cover the potatoes, you will still see pota-toes in the middle. Also, rustic is great for a galette! Then brush the crust with the egg wash and sprinkle the top of the galette with a nice finishing salt like Maldon.
8. Bake for 27-35 minutes until the crust is golden brown.

Top each galette with one cup of the Green Dilly Salad and serve.

The richness of the potato pie is balanced out when topped with a light and bright salad made with any available greens and a dressing that highlights that dill flavour.