Rosemary Potato & Gruyere Galette with an Almond Flour Crust

apps / low carb / meat free / gluten free / grain free / baking

Sweet, almond flour crust wrapped around crispy potatoes, ooey gooey melty gruyere cheese and a sprinkle of fried rosemary on top make for a perfect side dish, appetizer, or brunch dish.

Galettes have become a new obsession of mine this year. They are so easy to customize and change up depending on what you’re craving that day. I’ve made dessert ones, but I just love a savory galette most.

The almond flour makes this crust a little lighter and healthier, as well as a touch sweeter and nuttier. The sesame seed crust definitely adds to the crunch and nuttiness of the galette. This is a potato lovers dream with these crispy rosemary potatoes and cheesy filling.

ROSEMARY POTATO AND GRUYERE GALETTE WITH AN ALMOND FLOUR CRUST

ingredients:

• 2 cups almond flour

• 2 tbsp arrowroot powder

• 1 tsp baking powder

• 1/4 tsp salt

• 5 tbsp ghee and butter

• 1 large eggs

• 2 russet potatoes

• 1 tsp salt

• 1 tsp pepper

• 1/4 olive oil + 1 tbsp of olive oil for frying rosemary at the end

• 1 cup shredded gruyere

• 2 tbsp sesame seeds

• egg wash (1 egg with 2 tbsp water)

• fresh rosemary

directions:

1. preheat oven to 375.

2. peel your potatoes and using a mandolin, slice them very thin. place them in a bowl of some cold salted water for 10 minutes while you make the dough.

3. whisk the almond flour, arrowroot powder, salt and baking soda.

4. add in the ghee or melted butter and mix to start forming the dough

5. sprinkle some more almond flour on your surface and form a ball of the dough. Roll it out in a circle and place on a baking sheet lined with parchment paper.

6. sprinkle some rosemary pieces on the dough and press them down lightly into the dough.

7. spread out the cheese on the dough, but leave a 1 inch border around.

8. drain the potatoes and pay them dry. season with olive oil, salt and pepper, and chopped fresh rosemary.

9. arrange the potato around on top the cheese.

10. fold the edges of the galette over.

11. brush the crust with the egg wash and sprinkle the sesame seeds along the crust.

12. bake for 40 minutes until crust is golden.

13. fry some extra rosemary in some olive oil and sprinkle on top of the galette when cooked. serve and enjoy!