It’s nearly impossible for me to stop into Boston Public Market and not stock up on seasonal local produce. Everything looks so fresh and colorful! This Autumn Galette recipe is inspired by a recent Instagram post by Food52 and uses my favorite herb mix, herbs de Provence. It’s a breeze to cook and would make a delicious appetizer dish for any party.
Ingredients
• 1 large russet potato
• 1 large sweet potato
• 1 large yellow beet
• 1 large watermelon radish
• 2 frozen pie shells, thawed
• Olive oil
• Herbs de Provence
• Salt and pepper
Method
Take the defrosted pie shells and gently roll them out, making sure the dough isn’t too thin.
Take the potatoes, beet and radish. Slice each into thin circles and place in large mixing bowl. Liberally add olive oil and herbs de Provence and mix, making sure the vegetables are covered.
Place the potatoes, beet and radishes in the center of pie crust. Have fun with this! Use the colors and make a fun design or pattern. Roll up corners.
Place on baking sheet with parchment paper. Brush olive oil on the crust and cook at 375 degrees for 45 minutes.
jon latessa 