Looking for a change from the many mundane potato recipes? Here’s your new favorite potato side dish. You’ll know you’ve made the right choice, when the incredible aroma permeates your house as this bakes. You will really break out of the boring potato rut with this recipe and it has the added benefit that it can be done well ahead of time. Additionally, it reheats beautifully which also makes it great the next day, although I dare say, I don’t think there will be any leftovers!

1-1/2 cups (7-1⁄2 oz.) all-purpose flour
1 tsp. kosher salt, divided
10 Tbs. unsalted butter, cut into 1/2-inch pieces, chilled
6 to 7 tablespoons ice water
4 oz. cream cheese, room temperature
2 oz. Parmesan cheese, grated, about 1 cup, divided
2 Tbs. extra-virgin olive oil
1 large egg, separated
2 tsp. Dijon mustard
11⁄2 tsp. minced fresh rosemary, divided
1⁄4 tsp. pepper
1 lb. medium Russet potatoes, peeled and sliced 1⁄8″ thick
1 shallot, sliced thin

Combine the flour and 1/2 teaspoon of salt in a food processor. Scatter the butter over the flour and pulse until mixture resembles coarse crumbs. Then, sprinkle 6 tablespoons of ice water over the flour mixture and pulse to combine, until it sticks together. If it is not coming together, add another 1 tablespoon more ice water, until it does come together.

Next, turn the dough out onto the counter, form into a thick round mass, wrap it in plastic wrap and chill for at least one hour.

Adjust the oven rack to the lower-middle position and preheat oven to 375º. Line rimmed baking sheet with parchment paper. Soften the chilled dough slightly on the counter, for about 10 minutes. Roll the dough into a 12″-13″ circle on a lightly floured surface and transfer to the parchment covered sheet pan.

While the dough is chilling, add the cream cheese, 1⁄2 cup Parmesan, oil, egg yolk, Dijon mustard, 1 teaspoon rosemary, remaining 1⁄2 teaspoon salt, and pepper in a food processor to combine until smooth. In a medium bowl, add the cheese mixture to the potatoes and shallot and stir to coat completely. Although this will be a messy and imperfect process, have no fear, it will be delicious. Next, pour the potato mixture into center of dough, pressing the potatoes into an even layer and leaving about a 2-inch border. Then, sprinkle 6 tablespoons Parmesan and remaining 1⁄2 teaspoon rosemary over top of potatoes.

To finish off the crust, fold it over into pleats, and then brush the egg white wash over the edges and sprinkle with the remaining 2 tablespoons of Parmesan.

Finally, bake until the crust and filling are golden brown and potatoes meet little resistance when lightly poked with a fork, about 40 minutes. Transfer the sheet pan to a wire rack and let the galette cool for about 10 minutes. Using a metal spatula, loosen the tart from the parchment and carefully slide it onto a wire rack; let cool until just warm, about 20 minutes. Cut into slices and serve.

Looks can be deceiving and although this looks tasty, it doesn’t do justice to how tasty it actually is. One of the easiest and best ways to use those end of season tomatoes, it’s healthy as can be and comes together in no time. Use it as a side salad or enjoy it as a stand alone lunch…either way, you’ll be smiling and incredibly satisfied with this simple creation.

INGREDIENTS
1/2 thin baguette
1/4 cup extra virgin olive oil, plus more for drizzling
kosher salt & fresh ground pepper
1 shallot, thinly sliced
3 Tbs. red wine vinegar
1 small garlic clove, finely minced
1-2 lbs. fresh cherry tomatoes, halved
1 english cucumber, quartet and sliced into chunks
2 Tbs. capers
1/4 cup basil, julienned
1/4 cup mint, chopped

Start by slicing the shallot and marinating it in the vinegar for about 10 minutes. Then, remove the shallots, with a slotted spoon and set them aside in a large bowl, reserve the vinegar for the dressing.

Next, preheat your grill to medium and slice the bread in half lengthwise. Grill the bread on both sides, until nicely browned, this should only take 3-4 minutes per side. Immediately after removing from the grill, drizzle the warm bread with a bit of extra virgin olive oil and season lightly with kosher salt and fresh ground pepper. When cool enough to handle, cut them into 1″ chunks.

Add the garlic, capers and olive oil to the reserved vinegar, season with kosher salt and fresh ground pepper, then whisk to combine well. Alternatively, you can use a small mason jar and just shake it until fully combined.

Meanwhile, place the tomatoes and cucumbers in a bowl. Next, add the bread chunks, shallots, basil and mint, then toss to combine. Add part of the dressing, and again, toss well to combine, taste for seasoning and serve. I usually hold back some of the dressing because I prefer a slightly “less dressed” salad. You can always add more if it’s too dry for your taste.

NOTES
You can get creative with this and still have great results. The amounts can certainly be modified, use what you have. You want more tomatoes, do it! You want to use the whole baguette, do it! Add toasted pine nuts, do it! Add more or different herbs, do it! Those are all good options, don’t worry about the taste, the basics here are good and it will be delicious.