Fasting Potato Galette Recipe

For the fasting galette, peel the potatoes and peel them into thin, actually transparent slices. Turn on the oven to preheat. Set the "up-down" mode, setting the maximum temperature to 200 °C—the oven must be very well heated to start baking the galette.

Grease a round baking dish with olive oil. In a circle, arrange the potato slices with a slight overlap in the mold. Put a second layer of potatoes on top. Sprinkle with salt, pepper and a pinch of Provencal salad.

With the help of a pastry brush, grease the potatoes with refined olive oil. Arrange another layer of potatoes on top, and another layer on them. Sprinkle with salt again (be careful, the potato slices are very thin and easy to salt), sprinkle with pepper and Provencal salad.

Fill a baking dish with potato slices until they are done. Don't forget to season with salt, pepper and spices, as well as grease each second layer with olive oil.

Grease the surface of the galette generously with olive oil, then cover with a sheet of foil and put it in the oven. Bake for about 20 minutes, then remove the foil, reduce the temperature to 180°C and continue cooking until the potatoes are tender and a golden crust appears on the surface.