Make this for dinner and you’ll literally hear it come up in conversation for weeks to come. No joke. This herbed potato galette recipe comes with a thick layer of creamy, dairy-free almond ricotta, is hearty and ultra nutritious, and gets dressed up in sprigs of herbaceous rosemary that make for a meal that’s hard to forget.
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What is a Galette?
Soon after the praises you’ll receive for this culinary achievement come the questions.
What is it?
Is it pizza?
How I am supposed to eat it?
And sometimes there’s nothing more defeating than a slew of questions after a day’s work in the kitchen. Other times, it’s incredibly thrilling to witness so much interest in your culinary creations. It depends on the day. Can you relate?
So when your friends and family ask, you can tell them this:
A galette, in the simplest terms, is a freeform pie. It’s a pie without a pan if you will. While there are various types of galettes, some of which are more cake-like, many galettes are more like pies baked on a baking sheet instead of in a pie pan.
Food as Medicine
This vegan potato galette recipe is hearty, savory, and full of healthy ingredients.
The almonds used in this recipe are also an incredible source of nutrition. In addition to the healthy fats they provide, almonds are also a great source of fiber, vitamin E, manganese, and magnesium. Plus, almonds also contain antioxidant properties.
The almond ricotta used in this potato galette recipe is adapted from a recipe by Minimalist Baker. Made from a base of pureed almonds jazzed up with just the right amount of cheesy tang (ie. lemon juice, salt, and nutritional yeast), it provides a perfect creamy base for the sliced potatoes to nestle into.
And then there’s the rosemary, the botanical star of this potato galette, the ingredient that ties it all together. Rosemary not only lends its incredible bittersweet, lemony, and slightly piney flavor to this galette, it also adds a giant dose of nutritive plant medicine.
The Health Benefits of Rosemary
As an incredibly common culinary herb, it’s so easy to forget that rosemary is also a medicinal plant. But in fact, it’s a powerful antioxidant and antimicrobial that helps us digest our food more easily, absorb more nutrients, and is also a good source of nutrients like vitamins A and C, calcium, iron, and manganese.
The most well-known and studied medicinal benefits of rosemary include:
- Circulatory Stimulant
How to Make a Rosemary Potato Galette
The potato galette recipe has 3 parts: crust, almond ricotta, and sliced potatoes. It can be a little time intensive to put together, especially if you make the crust from scratch instead of using a store-bought one.
However, you can save yourself a lot of time if you make the crust in advance. My favorite pie crust recipe is this one from Food52. You can even make the vegan almond ricotta a day in advance.
For time-saving purposes, this recipe will assume you’re either using your favorite store-bought pie crust or have a homemade one on hand already.
Here’s a quick rundown of how to make this savory potato galette. If you’re ready to get to cookin’, skip ahead to the full detailed recipe at the end of this post.
- Sauté Pan
- Sheet Pan (or cookie sheet)
- Parchment Paper
- Food Processor
- Mandolin or Sharp Chef’s Knife (A good mandolin will make your life easy with this recipe. Plus, it’s such a handy kitchen tool to have.) However, a nice sharp knife and a steady hand will work just as well.)
- Rubber Spatula
- Measuring Spoons & Cups
- Dairy-Free Pie Crust (Use your favorite store-bought pie crust or make your own.)
- Yellow Onion
- Raw Almonds (Use roasted if you don’t have raw. If using salted almonds, you may need to adjust the amount of added salt in this recipe.)
- Nutritional Yeast
- Lemon Juice (Fresh-squeezed is always best!)
- Fresh Garlic
- Sea Salt
- Potatoes (Any white potato will do. I like Russet potatoes the best for this recipe.)
- Fresh Parsely
- Fresh Rosemary
- Olive Oil
- Caramelize the onions. Caramelizing onions properly can take 45 minutes to an hour. If short on time, you can either caramelize the onions a day ahead of time or just sauté over high heat until cooked through and browned.
- Make the vegan almond ricotta. You’ll need a food processor or a high-speed blender to make the almond ricotta. It’s as easy as throwing all the ingredients together in the food processor (or blender) and blending to a ricotta-like consistency.
- Thinly slice the potatoes. The easiest and quickest way to thinly and uniformly slice the potatoes is to use a mandolin. I’ve been using these Japanese-style mandolins for years. They’re the best! But if you don’t have a mandolin, use a sharp chef’s knife.
- Assemble the galette & bake. You’ll layer the vegan almond ricotta, caramelized onions, thinly sliced potatoes, and the fresh rosemary on the crust. Then carefully fold over the edges of the crust, brush with olive oil, and bake to a crispy, delicious perfection!
More Rosemary Recipes You’ll Love
For more plant magic & herbal wellness in your life, be sure to follow along on ➡️ Instagram, Facebook, Pinterest, or Twitter, & snag my herbal 📚 eBooks Nourishing Herbal Gifts & Holiday Pies from the (Un)Bakery. 🌿 And please don’t forget to tag me in your snaps 📸 @_botanyculture_. I love to see all the plant magic you make happen!
Potato & Rosemary Galette with Almond RicottaCourse: Appetizers, SnacksCuisine: Vegan, MediterraneanDifficulty: Medium
This galette is nourishing and delicious, and makes a perfect accompaniment to a hearty salad. If in a pinch, use store-bought crust and quick sauté the onions instead of caramelizing. The almond ricotta recipe is adapted from Minimalist Baker.
- Almond Ricotta
1 cup raw almonds
2 teaspoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon sea salt
1 clove garlic, minced
1/2-3/4 cup water
1/4 cup loosely packed parsley
1 small onion, sliced thinly
2-3 small potatoes (or equivalent), sliced thinly
1 pie crust (Use your favorite recipe or store bought. I used this recipe, but left out the sugar.)
fresh sprigs of rosemary for garnish
1 teaspoon minced fresh rosemary (or ~1/2 teaspoon dried, crushed)
sea salt (for sprinkling)
- Caramelizing the Onions
- To a sauté pan, add about 2 teaspoons of olive oil and heat the pan over medium-low heat.
- Once the pan is hot, add in the sliced onions. Give the onions a stir to coat with oil and then spread them as evenly as possible across the bottom of the pan. Let them cook slowly, stirring occasionally until onions are browned (~30 minutes to an hour).
**You may need to adjust the burner temperature. If the onions are cooking too quickly or starting to burn, turn the temperature down. It may take a few minutes of close observation to get it to the right temperature.
- While the onions are caramelizing, make the almond ricotta.
- Making the Almond Ricotta
- To make the almond ricotta, add 1/2 cup of water and all other ingredients to a high speed blender. Blend on high until processed to the consistency of ricotta cheese (creamy with a little bit of texture).
If it’s difficult to puree, add in a little bit more water. You can always adjust the taste to your liking by adding more lemon juice and/or salt.
- Once it’s to your liking, set aside while the onions finish caramelizing.
- Assembling the Galette
- Preheat oven to 350F and prepare a large sheet pan by oiling or lining with parchment paper.
- Roll your pie crust into a circular or oval shape about 1/4″ thick, then transfer to your prepared sheet pan.
(Assembling the galette on the sheet pan is exponentially easier than trying to transfer it to a sheet pan after it’s filled.)
- Sprinkle the minced fresh (or dried) rosemary evenly over the rolled pie crust. Then spread almond ricotta in an even layer, leaving about 2″ around the edges.
- Spread caramelized onions evenly over the layer of almond ricotta.
- Then arrange the thinly sliced potatoes on top of the caramelized onions so that they are slightly overlapping and cover the entire surface, still maintaining the 2″ edge.
- Carefully fold the edges of the pie crust up over the filling. Work your way around the galette until all edges are folded over. If the crust cracks or breaks, just use your fingers to pinch it back together; it doesn’t need to be perfect.
- Drizzle a little olive oil and sprinkle a little sea salt over the entire galette. Then place in oven on the center rack. Bake for ~50-55 minutes, or until crust turns a golden brown.
(You can also broil on high for a few minutes at the very end to give the crust a little more color. Just be sure to watch it carefully so it doesn’t burn.)
- After removing from the oven, let the galette cool on the pan for about 10 minutes before slicing and serving.
Store leftovers in an airtight container in the fridge for 3-5 days.
Did you make this?
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DISCLAIMER: The information given in this article is intended for educational purposes only. Always consult with your healthcare practitioner before consuming certain herbs & medicinal foods, especially if pregnant, nursing, or taking any prescription medications.