Printer friendly version
-
Potato galette with prosciutto, pesto and roasted vegetables
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 6-8
A perfect mid-week supper or weekend brunch is on the cards with Rachel Allen’s recipe
Similar recipes
Related Videos
Ingredients
For the potato galette
To serve
- 8-10 slices Proscuitto
- 3-4 roasted Peppers
- black pepper
- 3-4 tbsp pesto
- handful Rocket
- 1/2 red Onion
Method
1. Preheat the oven to 220C/gas mark 7.2. Slice each potato into thin 5mm matchsticks. Set them aside in a bowl without rinsing, add the sea salt and toss well to coat.
3. Heat an ovenproof frying pan over a high heat and add the olive oil. Once the olive oil is hot, add the potatoes, pressing them down to make sure they are evenly spread out. Reduce the heat to low and cook for 8-10 minutes, or until the base of the galette is golden-brown.
4. Place the pan into the oven and cook for about 15-20 minutes, or until the potatoes are cooked through and golden-brown, then turn out onto a warmed serving plate.
5. To serve, arrange slices of the prosciutto, onion and roasted pepper over the top of the galette and sprinkle with freshly ground black pepper and the rocket. Cut into wedges and drizzle over with a little pesto.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Made this last night after seeing Rachel Allen make it. Was worried the potatoes wouldn't cook properly but it turned out fantastic. I didn't have a small enough oven proof frying pan so placed a non stick cake tin into a frying pan and cooked the potatoes in that then transferred the tin to the oven for the final part of cooking. Will definately be cooking this again! Easy and tasty.