Potato Galette with Ham, Rosemary, and Goat Cheese

from Robin Miller's 'Robin Rescues Dinner'

PREP TIME: 15 minutes • COOK TIME: 20 to 25 minutes

A galette is typically a rustic free-form pie that's flatter than one baked in a pie pan. This dish is a variation on that idea.  It uses thinly sliced potatoes as the crust and ham, goat cheese, and rosemary as the topping. It's outra­geously good! If you can, use a mandoline or food processor to get paper-thin potato slices and use a pizza slicer for easier serving.

Cooking spray

4 large Yukon Gold potatoes (about 1 pound total), cut into l/8-inch ­thick slices

Salt and freshly ground black pepper

1 cup thinly sliced red onion

2 cups diced cooked ham

1 cup crumbled fresh goat cheese

2 tablespoons chopped fresh rosemary

2 teaspoons dried oregano

1/4 cup grated Parmesan cheese

1. Preheat the oven to 375°F. Coat 2 large baking sheets with cooking spray.

2. Arrange the potato slices in slightly overlapping rows on the prepared baking sheets, making a 10-inch square or slightly larger circle on each pan. Spray the potatoes with cooking spray and season with salt and pepper. Arrange the onion slices, ham, and goat cheese over the potatoes and sprinkle the top with rosemary, oregano, and Parmesan cheese.

3. Bake for 20 to 25 minutes, until the potatoes are golden brown and tender. Cut the galette into pieces and serve.

Serves 8 (MAKES TWO GALETTE'S)