Savory Potato Galette with Feta and Onions

This savory potato galette recipe is rustic, flaky, and packed with flavor. Thinly sliced potatoes, sweet caramelized onions, and salty feta cheese bake inside a buttery free-form crust with beautifully pleated edges.

If you're making this Savory Tart with Potatoes, Feta, and Onions, be sure to also check out my Torta Salata Mixed Vegetable Galette and Maple Soy Glazed Spring Carrots for more vegetable forward, crowd pleasing dishes.

This article contains affiliate links which support us at no extra cost to you.

What Is a Potato Galette?

A potato galette is a free-form savory tart made without a pan. Instead of pressing the dough into a tart mold, you roll it out, add the filling in the center, and fold the edges over, leaving the middle exposed.

The result is a rustic, golden crust with tender potatoes and a crisp, cheesy center.

Unlike a traditional tart, this savory galette feels relaxed and homemade - the kind of dish you'd serve for a casual dinner with friends.

On to the savory galette!! It's delicious! I used my one pie crust recipe. I have become very comfortable in making my own pie crusts and have not bought a refrigerated pie crust in a long time. I also happen to know that the refrigerated pie crusts are a perfect substitute for a homemade pie crust!

What is a torta salata?

A torta salata in Italian means savory tart.

What ingredients are in a Potato Galette

Here is all you need to make this delicious tart

• olive oil
• onion
• potatoes
• fresh thyme
• salt
• freshly ground black pepper
• crumbled feta cheese
• Asiago (or Parmigiano Reggiano)
• egg
• refrigerated pie dough (I made my own dough. Please don't hesitate trying this recipe with a store bought crust. Those crusts are also just fine!)

for the crust

• all purpose flour, plus extra for rolling
• salt
• unsalted butter
• all-vegetable shortening
• ice water

How to make this savory tart

Here is what you need to do to make the savory crust recipe:

Combine flour and salt in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks.

Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.  When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day, make sure you refrigerate for at least an hour. It can stay for up to 2 day in the refrigerator.

When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It's hot here in Florida. Doesn't take more than 5 minutes to get to the perfect rolling temperature.

Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough.

Roll dough out on a floured surface till dough is about ⅛″ thick

When the has reached the right size, gently fold it over your rolling pin and transfer to the parchment paper lined baking pan.

Make the galette

Preheat oven to 425 F.

Heat oil in a skillet over medium-high heat. Add onion, potatoes, thyme, salt and pepper; cook approximately 20 minutes.

Sprinkle the feta and other cheese in the center, leaving a 1 ½ inch border; to a leave a 1 ½ inch border around the edge.

Spoon on the potato/onion filling on top of the feta and other cheese in center.

Fold the border around the filling and make cute pleats. Leave the center open. Drizzle a tablespoon of olive oil on the top and sprinkle with a little salt and pepper. Brush the pleated dough with the beaten egg.

Bake at 425 F for 25 minutes or until golden brown. Cool for about 10 minutes.
If you need a different dinner idea, this savory tart is wonderful served with a mixed salad and maybe even a very nicely chilled glass of white wine.

Tips for the Best Potato Galette

• Slice the potatoes thinly for even cooking.
• Don't overfill the center or the crust won't fold properly.
• Chill the dough before baking to help keep the crust flaky.
• Let it rest before slicing so the filling sets.

Make-Ahead Tips

You can prepare the dough up to 2 days in advance.
The baked galette reheats beautifully in the oven at 175°C until warmed through.

Leftovers are excellent the next day at room temperature.

My in-laws have just arrived from Italy and we have been busy baking and cooking! My mother-in-law packed a suitcase filled with Italian products: pasta, cookies, cheeses, Limoncello, her own olive oil, olives…my jaw dropped! She wanted to bring us a piece of home and we are truly blessed! 

Expect to see a future guest post with Teresa. She moves so quickly in the kitchen! I hope to get some good photos of one of her incredible creations!

We're going to be taking some nice walks on the beach like we did yesterday with Nonna Teresa. This is paradise after coming from months of snow in Northern Italy!

THANK YOU for stopping by! Hope your week is wonderful! I always appreciate your support and comments!

Some other savory tart recipes to enjoy:

• Salmon and Spinach Tart
• Spring Pea and Ricotta Tart
• Tuna and Spinach Tart

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Print Recipe Pin Recipe Rate this Recipe

Savory Potato Galette with Feta and Onions

This savory potato galette recipe is rustic, flaky, and packed with flavor. Thinly sliced potatoes, sweet caramelized onions, and salty feta cheese bake inside a buttery free-form crust with beautifully pleated edges.

Prep Time1 hour hr

Cook Time25 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: potatoes, savory tart, vegetarian

Servings: 1 9-inch tart

Calories: 1809kcal

Author: Lora

Ingredients

• For the crust:
• 2 ½ cups all purpose flour plus extra for rolling
• 1 teaspoon salt
• 2 Tablespoons sugar
• ¾ cup a stick and a half unsalted butter, chilled, cut into ¼ inch cubes
• ½ cup of all-vegetable shortening 8 Tbsp.
• 6-8 Tablespoons ice water
• For the filling:
• 1 Tablespoon extra-virgin oil
• 2 ½ pounds onion sliced
• 4 small potatoes peeled and sliced into ¼ inch pieces
• 2 Tablespoons chopped fresh thyme
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 14.1 ounce crumbled feta cheese
• ½ cup grated Asiago or Parmigiano Reggiano
• 1 large egg lightly beaten
• ½ package refrigerated pie dough I made my own dough. Please don't hesitate trying this recipe with a store bought crust. Those crusts are also just fine!

Instructions

• To make the homemade tart dough: Combine flour and salt in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
• Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
• Form into a disc: Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks.
• Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.  When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day, make sure you refrigerate for at least an hour. It can stay for up to 2 day in the refrigerator.
• Prep the tart crust: When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It's hot here in Florida. Doesn't take more than 5 minutes to get to the perfect rolling temperature.
• Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough.
• Roll dough out on a floured surface till dough is about ⅛″ thick
• When the has reached the right size, gently fold it over your rolling pin and transfer to the parchment paper lined baking pan.
• Make the Savory Tart: Preheat oven to 425 F.
• Cook the potatoes and onions: Heat oil in a skillet over medium-high heat. Add onion, potatoes, thyme, salt and pepper; cook approximately 20 minutes.
• Assemble the tart: Sprinkle the feta and other cheese in the center, leaving a 1 ½ inch border; to a leave a 1 ½ inch border around the edge.
• Spoon on the potato/onion filling on top of the feta and other cheese in center.
• Finish off the tart crust: Fold the border around the filling and make cute pleats. Leave the center open. Drizzle a tablespoon of olive oil on the top and sprinkle with a little salt and pepper.
• Brush on egg wash: Brush the pleated dough with the beaten egg.
• Bake the tart: at 425 F for 25 minutes or until golden brown. Cool for about 10 minutes.
• If you need a different dinner idea, this savory tart is wonderful served with a mixed salad and maybe even a very nicely chilled glass of white wine.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• The homemade tart recipe yields 2 portions.
• The second dough disk will stay fresh in the refrigerator for up to 5 days.
• Wrap it tightly with saran wrap and and place in a zipped lock freezer bag. Freeze for up to 3 months and use whenever you're craving another savory tart.
• Adjust the filling to your taste. Use a different cheese instead of feta.
• If you don't have fresh thyme, use fresh rosemary or sage.
• Spice it up with whatever spices you like.

Nutrition

Calories: 1809kcal | Carbohydrates: 369g | Protein: 45g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 4126mg | Potassium: 1998mg | Fiber: 28g | Sugar: 73g | Vitamin A: 25IU | Vitamin C: 84mg | Calcium: 316mg | Iron: 17mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!