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1
For the oven-dried tomatoes:
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2
Preheat the oven to 225F.
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3
and line a baking sheet with parchment paper.
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4
Arrange the tomato slices in a single layer on the paper, drizzle lightly with the olive oil, and sprinkle with the herbs.
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5
Roast 2 hours.
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6
They will shrink and darken slightly and be drier in appearance, but they will remain some what firm and moist.
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7
For the potato galettes:
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8
To slice potatoes easily, first cut an even lengthwise slice off the bottom, so the potato can stand firmly on a cutting board.
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9
Using a mandoline if possible, cut each potato into 1/8-inch slices; there should be about 32 in all.
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10
Brush a small nonstick skillet with about 1 teaspoon of clarified butter.
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11
Place over medium heat until hot, then arrange about 8 potato slices in the center, overlapping slightly to form a pancake.
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12
Cook until golden brown, 2 to 3 minutes on each side.
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13
Repeat with the remaining potato slices.
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14
Drain on paper towels.
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15
You may use a larger skillet and cook 2 or 3 galettes at a time.
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16
To serve:
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17
Preheat the oven to 200F.
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18
Place the galettes on a baking sheet and top each with a slice of cheese and some dried tomatoes.
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19
Season with salt and pepper.
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20
Place in the oven until warmed through and the cheese has softened, 3 to 4 minutes.
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21
In a bowl, toss the mesclun with the sherry vinaigrette.
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22
Arrange each galette on an individual serving plate and top with the mesclun.
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23
To vary potato galettes:
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24
Sprinkle whole leaves of sage or tarragon between the layers
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25
Serve as a base for seared red snapper
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26
Try potato galettes topped with:
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27
Grilled vegetables (see Tuna with Grilled Vegetables and Provencal Vinaigrette)
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28
Confit Bayaldi
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29
Ratatouille
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30
Bits of goat cheese
