Potato and Rosemary Galette

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Cut in the cold butter (8 tablespoons) using a pastry cutter or your fingers until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the potatoes
   While the dough chills, wash and thinly slice the potatoes (no need to peel if using Yukon Gold). Place sliced potatoes in a large bowl and toss with olive oil, minced garlic, 2 tablespoons of rosemary, black pepper, and salt until evenly coated.
3. Roll out the dough
   Preheat oven to 375°F (190°C). On a floured surface, roll the dough into a 14-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
4. Assemble the galette
   Sprinkle half of the grated Gruyère over the dough, leaving a 2-inch border. Arrange potato slices in overlapping concentric circles on top of the cheese, starting from the outside and working inward. Sprinkle remaining cheese and rosemary over the potatoes. Drizzle with the 2 tablespoons of melted butter.
5. Fold and finish
   Fold the border of the dough over the edge of the potato filling, pleating as necessary. Brush the folded dough with beaten egg and sprinkle with flaky sea salt.
6. Bake the galette
   Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the potatoes are tender when pierced with a knife. If the crust browns too quickly, cover loosely with foil.
7. Rest and serve
   Allow the galette to rest for 10 minutes before slicing. Garnish with remaining fresh rosemary. Serve warm or at room temperature.