Potato Goat Cheese Thyme Galette
Ingredients:
- 1 frozen pie crust
- 1 Idaho® Russet Potato
- 4 ounces goat cheese
- thyme
- 3 tablespoons olive oil
- salt to taste
Directions:
- Thaw frozen pie crust for 45-60 minutes or until soft enough to unroll without breaking.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
- Unfold the pie crust and coat with 2 tablespoons of olive oil, leaving 3 inches for the crust.
- Using a mandoline, cut the potato into thin slices. Add the potatoes, salt, thyme and 1 tablespoon of olive oil to a medium bowl and evenly coat.
- Add the potatoes to the pie crust, top with dollops of goat cheese and thyme. Fold the edges of the pie crust, overlapping to create a border. Brush the crust with an egg wash.
- Bake for 30-35 minutes or until the pie crust is golden brown and the potatoes are brown.
- Cut into pizza slices and serve warm. Enjoy!