rustic smoked gouda, tomato, spinach & potato galette

Directions

1. Preheat your oven to 375 to 400 degrees.
2. Slice the tomatoes into thin slices and place on a large flat plate, set aside. Saute the spinach leaves in a drizzle of olive oil and salt lightly taste, set aside.
3. Add some chopped parsley, mix well and cover with plastic and set aside. Using a large flat baking sheet, coat the bottom with cooking spray or a light drizzle of olive oil. Begin to layer the potato slices on the bottom in a freeform shape. Add the tomato slices next, sprinkle very lightly with salt and pepper, scatter some of the sauteed spinach next, a scattering of fresh torn basil leaves and end with torn slices of the smoked gouda. Drizzle very, very lightly with olive oil.
4. Add some chopped parsley, mix well and cover with plastic and set aside. Using a large flat baking sheet, coat the bottom with cooking spray or a light drizzle of olive oil. Begin to layer the potato slices on the bottom in a freeform shape. Add the tomato slices next, sprinkle very lightly with salt and pepper, scatter some of the sauteed spinach next, a scattering of fresh torn basil leaves and end with torn slices of the smoked gouda. Drizzle very, very lightly with olive oil.
5. Place the layered galette into the oven on the middle rack and let roast for approximately 1 hour (it will begin to lightly brown and bubble.)
6. Check the doneness of the inner potatoes by piercing with a fork (will be very soft and tender when done.)
7. When completely cooked through, place your oven on broil for only about 3 to 4 minutes or so… depending on your oven’s heat index to yield the delicious crispy top layer shown in my photos. Remove from oven and let cool slightly before serving.