Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a food processor, pulse flour, sugar, salt, thyme, and cold butter until pea-sized crumbs form. Add egg yolks and ice water; pulse until dough resembles wet sand.
- Transfer dough to lightly floured surface. Shape into a disk, wrap in plastic, and chill 30–45 minutes.
- For filling, heat butter in a pan over medium heat. Add shallots and ½ teaspoon salt; sauté 5 minutes until softened. Remove from heat.
- Thinly slice potatoes using a mandolin. Place in a bowl of cold water, rinse, and pat dry.
- In a clean bowl, combine potatoes, olive oil, 1 teaspoon salt, cooked shallots, thyme, Parmesan, and mustard. Toss to coat.
- Remove dough from fridge and roll on parchment into a 14-inch circle. Place parchment with dough on baking sheet.
- Spread Boursin cheese in center of dough, leaving a 2-inch border. Add potato filling on top. Fold edges over filling, overlapping and pressing gently to seal.
- Whisk one egg yolk and brush over folded edges of dough.
- Bake 35–40 minutes until crust is golden brown and crisp.
- Let galette cool 5 minutes on a cooling rack before slicing. Serve with a side salad.
Nutrition
Notes
Chill the dough before rolling for a crisp crust. Layer the potato mixture evenly and fold edges gently to keep the galette intact. Serve warm with a fresh side salad.