The Potato Tart We Cannot Stop Making

Potato Galette with Arugula Salad & Peppercorn Crusted Ribeye

Ingredients:

- One Sheet of Puff Pastry

- 3 Tbsp Olive Oil

- 6 Tablespoons of Butter

- 6-8 Small Potatoes (Yukon Gold potatoes will work just fine but if you use multicolored (Kroger sells a little mixed bag with red, yellow and purple) it gives it a prettier overall look when its finished!

- 2 Cups of Baby Spring Mix

- 2 Ribeye Steaks (if you generously salt and rest your steaks for at least 12 hours they will have the most insane amount of flavor and will be so tender! It's absolutely worth the extra time!)

Herbs:

- 1/4 Cup Fresh Basil

- 2 Tablespoon of Fresh Chives

- 1 Teaspoon of Fresh Dill

- 1 Teaspoon of Fresh Thyme

- 3-4 Tablespoons of Fresh Cracked Black Peppercorn

- Salt and Pepper

Cheese:

- 1.5 Cups of Cheese - Shredded. I prefer to use an equal split of Gruyere and Aged Cheddar but we have also done variations with Fontina and Gouda. This recipe works best with two kinds but you could easily do more or less depending on you fondness for cheese!

Directions:

1. Preheat your oven to 400* F.

2. Roll out your pastry dough so it is approximately a 12"X12" square and place on a parchment paper lined baking sheet.

3. Chiffonade your herbs. You want your basil in thin ribbons, your chives in small 1/8” pieces, and your dill as finely sliced as possible. De-stem your thyme.

4. Brush a thin layer of olive oil (about 1 Tbsp) over the puff pastry and top with an even sprinkling of basil, dill and chives.

5. Grate your cheese and sprinkle over the top of the herbs. You'll want to take the cheese right up to the edge of the puff pastry. It will give your crust an extra crunchy, cheesy bite of goodness around the edge!

6. Using a mandolin (or VERY carefully with your best chef’s knife) slice your potatoes into 1/8” slices and layer over the cheese. Overlap is good. You don’t want to see any of the cheese showing. Get fancy here if you're serving the galette as a stand alone dish!

7. Sprinkle the top of your potato covered galette with salt, pepper and thyme leaves.

9. Place your galette in the oven and bake approximately 30 minutes or until the dough has browned and puffed up and the potatoes wrinkle around the edges.

10. Salt your ribeye 12 hours in advance and let rest in the Fridger so the meat can start tenderizing.

11. When you are ready to begin cooking, generously coat the exterior of your ribeye with fresh cracked black peppercorns. The fresher the better and its okay if they aren't super finely ground. The larger pieces will give you more texture!

12. Heat your remaining two tablespoons of oil over high heat. Place your ribeye in the hot oil and sear on all sides (This should take 2-3 minutes per side). Once a crust has formed on your steak, add your butter to the pan and let cook 1-2 minutes.

13. Remove your steak from the pan and let rest at least 10 minutes.But make sure to save your pan drippings as they make a super tasty pan-sauce to top your galette.

14. When your tart is finished cooking, remove from the oven and cut into quarters. Place each piece on a plate and top each square with a small pile of baby spring mix.

15. Thinly slice your ribeye on the bias and place on top of the greens. Spoon some pan-sauce over your steak and you are all ready to go! Get fancy with it and eat with a fork and a knife or dig in like we do and use your hands to eat it like a piece of pizza!