Rustic Potato and Blue Cheese Galette

Ingredients

Fresh rosemary

2 tablespoons, chopped

Salt

to taste

Black pepper

to taste

Olive oil

3 tablespoons, plus more for drizzling

Blue cheese

1 cup, crumbled

Potatoes

3 large, peeled and thinly sliced (yukon gold or russet work well)

Pie crust

1 (store-bought or homemade)

Instructions

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the pie crust to about 12 inches in diameter. Transfer the crust to a baking sheet lined with parchment paper.
3. Arrange the thinly sliced potatoes in an overlapping pattern on the pie crust, leaving a 1-inch border around the edge.
4. Sprinkle the crumbled blue cheese evenly over the potatoes.
5. Drizzle olive oil over the top, then season generously with salt and black pepper to taste.
6. Carefully fold the edges of the pie crust over the potatoes and cheese, pleating as necessary to create a rustic look.
7. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the potatoes are tender.
8. Remove from the oven and let cool slightly before sprinkling the chopped fresh rosemary over the top. Serve warm.