1tablespoonheavy cream(for brushing on the edges of the pastry)
coarse salt(for sprinkling on the edge of the pastry)
parsley or chives(for garnish)
Instructions
Pastry
In a large mixing bowl, combine the flour, salt, pepper, and cubed butter. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Add the ice water to the flour mixture, starting with 2-3 tablespoons. Stir the dough and continue adding water one tablespoon at a time until the dough just comes together. Form the dough into a disk and wrap in plastic wrap. Chill the dough for 30 minutes or overnight.
Galette
Preheat the oven to 375 degrees.
Using a mandoline or a sharp knife, cut the potatoes into very thin slices. Add the potatoes to a bowl of cold water and set aside.
Roll out the dough into a circle about 12-14 inches in diameter. (If the dough was chilled overnight, let the dough sit at room temperature for 10-15 minutes before rolling.) Transfer the dough to a parchment-lined baking sheet.
Drain the potato slices and pat dry with a paper towel. Spread one-half of the cheese on the dough, leaving a 1 to 1 ½ inch border. Top with potato slices, overlapping slightly. Top the potatoes with the remaining cheese. Sprinkle with salt and pepper.
Fold the edges of the pastry over the toppings to form a rustic crust. Brush the edges of the pastry with cream or an egg wash. Sprinkle the edges with coarse salt.
Bake 45 - 50 minutes until golden brown around the edges. Cool for 5 minutes before cutting into wedges and serving.