Potato and Shallot Galette with Goat Cheese

Published January 1, 2012. From Cook's Illustrated.

Why this recipe works:

To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat, and we used butter rather than shortening. To punch… read more

To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat, and we used butter rather than shortening. To punch up its flaky texture and introduce more structure, we gave the crust a series of folds to create numerous interlocking layers.

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Serves 6

An equal amount of rye flour can be substituted for the whole-wheat flour. Cutting a few small holes in the dough (using a plastic drinking straw or a paring knife) helps to prevent the dough from rising off the pan as it bakes.

Ingredients

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