Potato Goat Cheese Thyme Galette


  • 1 frozen pie crust 
  • 1 Idaho® Russet Potato
  • 4 ounces goat cheese
  • thyme
  • 3 tablespoons olive oil
  • salt to taste


  1. Thaw frozen pie crust for 45-60 minutes or until soft enough to unroll without breaking.
  2.  Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Set aside. 
  3. Unfold the pie crust and coat with 2 tablespoons of olive oil, leaving 3 inches for the crust.
  4. Using a mandoline, cut the potato into thin slices. Add the potatoes, salt, thyme and 1 tablespoon of olive oil to a medium bowl and evenly coat. 
  5. Add the potatoes to the pie crust, top with dollops of goat cheese and thyme. Fold the edges of the pie crust, overlapping to create a border. Brush the crust with an egg wash. 
  6.  Bake for 30-35 minutes or until the pie crust is golden brown and the potatoes are brown. 
  7. Cut into pizza slices and serve warm. Enjoy!