Thursday 18 January 2018

Rustic Potato Gallete w/Olive Season Salt

Posted by at 4:18 PM in

Rustic Potato Gallete


Olive Season Salt

This recipe will be featured in my column, Ali's Kitchen, and printed in the February Wisconsin Badger Common’Tater, a trade magazine that I am absolutely tickled to be a part of, (you get a sneak peak here!).  There you will find me writing potato related articles featuring delicious recipes...some indulgent and some quick and healthy.

Galletes are one of those recipes that sound fancier than they are. Basically a pastry with edges folded around a filling free-form style and baked on a sheet pan these pastries are super simple.

With an abundance of pie dough in our fridge recently I have been on a bit of a gallete kick. A bit of dough filled with sweetened cream cheese and fresh blueberries offered me a quick dessert to place on the table for an after dinner treat one night. And a few days ago found another bit of crust baked up with fluffy scrambled eggs and sauteed veggies for a filling breakfast.

Earlier today, with one lonely potato left in my pantry (Mike, if you’re reading this please bring home more potatoes!), and the last of my pie dough chilling in the fridge, I decided to thinly slice that tater and create another version of a gallete. This one made for the perfect side to serve with our soup for the evening meal.

This little recipe uses some pretty basic ingredients with one extra touch… homemade olive season salt.

All I can say is OH MY! This stuff is tasty and will be sprinkled on everything I devour until the last little bit of the batch is gone. Bright olive flavor with an intense saltiness that I love. Here is a little glimps of the making of this season salt.... before (pretty olives in their non-salt form), middle (gorgous salt ready for sprinkling), and after (proof that I was not the only one who loved this gallete and olive salt)....



I first heard of olive salt while sitting in the waiting room of my doctor’s office a couple of months ago. Halfheartedly flipping through the donated magazine that I had pulled from the pile on the side table I happened to glance up at the tv and see the start of a Food Network program. Giada was creating a basil olive salt and I was quite intrigued. Unfortunately I only caught the first portion of her recipe before I was called back for my appointment. But, the idea stuck in my head and on a whim today I determined to make a simple version of my own.

A bit of this salt sprinkled onto the potato gallete is fabulous! Creating the olive season salt is easy but does take a bit of time, however I encourage you to block off an hour or so of your day and give it a try!

Rustic Potato Galette with Olive Season Salt


1 pie crust dough

1 small white onion, thinly sliced

2 tablespoons heavy cream

¼ cup ricotta cheese

1 medium potato, very thinly sliced (a Russet or Yellow will work best)

Melted unsalted butter, for brushing

¼ cup grated white cheese (I chose a mix of mozzarella and parmesan)

Sprinkling of white pepper and olive salt (see recipe below)

Parsley, finely chopped, for garnish


Preheat the oven to 400°. Roll out the dough to a circle (roughly 10 inches). Line a baking sheet with parchment paper and transfer the circle of pie dough to the baking sheet.  

In a small bowl mix together the ricotta cheese and heavy cream. Spread the ricotta mixture onto the pie dough making sure to leave about a ½ inch border. Top the ricotta with a thin layer of potatoes, overlapping each slice just a bit. Place the sliced onion on top of the potatoes. Fold the edges of the pie dough over the filling, pinching and overlapping as needed to keep the filling tucked into the tart.

Brush the edges of the tart with melted butter.

Bake for 25 to 30 min, or until the crust is turning golden brown and the potatoes are tender. Remove from the oven and sprinkle the tart with the shredded cheese. Place back into the oven and bake for another 5 minutes or so, until cheese is melted. Remove from the oven and sprinkle with white pepper, olive season salt, and a bit of parsley.

Serve warm.

Olive Season Salt


4 oz. pitted kalamata olives

¼ teaspoon sea salt


Preheat oven to 275°F.

Place the olives and salt into a food processor and pulse to finely chop (do not mix too much or you'll end up with olive puree, not what we're going for). Line a baking sheet with parchment paper and spread olive salt mixture onto the baking sheet. Bake for about 45 min to an hour or until olives are completely dried. Remove from the oven.

Once completely cooled place into a food processor and pulse until the olives are a powdery salt consistency.

Store tightly sealed in a glass jar.