Potato Galette Recipe

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roll Out the Puff Pastry

On a lightly floured surface, roll out the puff pastry sheets to fit your baking dish. Place one sheet in the dish and set aside the other.

Prepare the Potatoes

Peel and thinly slice the Yukon Gold potatoes, about 1/8-inch thick.

Season the Potatoes

In a mixing bowl, combine the sliced potatoes with olive oil, salt, black pepper, and preserved lemon. Toss to coat evenly.

Layer the Potatoes

Arrange the seasoned potato slices evenly over the puff pastry in the baking dish, overlapping them slightly.

Make the Chermoula

In a food processor, combine parsley, cilantro, garlic, cumin seeds, paprika, lemon juice, olive oil, and salt. Blend until smooth. Adjust seasoning as necessary.

Cook the Sausage

In a skillet over medium heat, cook the chicken sausages until browned and fully cooked, about 8-10 minutes. Slice them into bite-sized pieces.

Layer the Chicken Sausage

Evenly distribute the sliced chicken sausage over the potato layer.

Add Additional Puff Pastry

Cover with the second sheet of puff pastry, sealing the edges by pinching them together. Cut a few slits in the top pastry to allow steam to escape.

Bake the Galette

Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the potatoes are tender.

Prepare the Salad

In a mixing bowl, combine mixed salad greens, olive oil, lemon juice, salt, and black pepper. Toss gently to combine.

Serve the Dish

Once the galette is baked, let it cool slightly before slicing. Serve warm with the herb salad on the side and drizzle the green chermoula over the galette.