St. Anne's Chapel Herb & Potato Galette

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A rustic free-form tart with caramelized potatoes, thyme, and Gruyère, evoking the simplicity of chapel gardens in Dentergem. This Belgian-inspired vegetarian recipe, ready in about 70 minutes, pairs all-purpose flour, cold unsalted butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups all-purpose flour
• 6 tbsp cold unsalted butter
• 3 tbsp ice water
• 2 medium russet potatoes
• 1 tbsp fresh thyme
• 1 cup Gruyère cheese
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: For the crust: Pulse 1.5 cups all-purpose flour and 1/2 tsp salt in a food processor, then add 6 tbsp cold cubed butter and pulse until pea-sized crumbs form. Add 3 tbsp ice water and pulse until dough just comes together.
2. Step 2: Form dough into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: Thinly slice 2 medium russet potatoes and toss with 2 tbsp olive oil, 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté in a non-stick skillet over medium heat for 8-10 minutes until golden and tender, then set aside.
4. Step 4: Roll chilled dough into a 12-inch circle on a floured surface. Arrange potato slices in a spiral pattern over the dough, leaving a 1.5-inch border.
5. Step 5: Sprinkle 1 cup grated Gruyère evenly over potatoes, then fold the edges of the dough over the filling. Brush edges with water and crimp. Bake at 400°F (200°C) for 25-30 minutes until golden brown.