Potato and Goat Cheese Galette
This galette is a colorful version of a bistro favorite. Potato rings are used instead of potato cakes. The rings are packed with goat cheese, breaded, and sauteed until golden, then served on plates decorated with sun-dried tomatoes and black olives. The rings are prepared ahead of time, then sauteed at the last minute.
- Potatoe - 1, large
- Peanut Oil - For deep frying
- Goat Cheese - 1 lb, fresh
- Cayenne Powder - 2 pinches, or to taste
- Bread Crumbs - 1/2 cup
- Sun-dried tomatoes - 2
- Black Olives - 10
- Olive Oil - 2 tablespoons
- Extra Virgin Olive Oil - 1 teaspoon
- Basil leaves - 4
- Freshly ground black pepper to taste
Wash and dry the potato. Slice into four 3/4-inch rounds; do not use the ends. Cut a hole from the center of each potato slice, leaving at least a 1/2-inch border to form a sturdy ring.
Heat the oil to 300 F in a deep-fryer or deep saucepan. Fry the potato rings for 5 minutes. Remove with a wire skimmer or slotted spoon; drain on paper towels. Pat dry. Place the rings on a baking sheet and fill the holes with goat cheese, smoothing the cheese flat. Sprinkle both sides lightly with cayenne powder. Coat both sides with bread crumbs. Cover loosely with plastic wrap and refrigerate at least 2 hours.
To assemble and serve: Cut the sun-dried tomatoes into eighths and the black olives in halves. Alternate tomatoes and olives in a circle around the outer edges of four plates to form a colorful pattern.