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1. If using puff pastry, thaw it according to package directions until just pliable. If using refrigerated pie crust, let it stand at room temperature until pliable.
1 sheet premade puff pastry or refrigerated pie crust
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2. Unroll or unfold the pastry on a piece of parchment paper. If needed, gently roll it into a rough 10- to 11-inch circle or square, then transfer the parchment with pastry to a baking sheet. Chill while you prepare the filling.
1 sheet premade puff pastry or refrigerated pie crust
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3. Finely chop the fresh chives and mince the garlic clove.
0.2 cup fresh chives,
1 clove garlic clove
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4. In a small bowl, stir together sour cream, Dijon mustard, minced garlic, black pepper, and fine sea salt to make a smooth spread. Set aside.
0.8 tsp fine sea salt,
1 clove garlic clove,
0.2 cup sour cream,
1 tsp Dijon mustard,
0.5 tsp black pepper
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5. Grate the sharp cheddar cheese and keep it chilled until ready to use.
1.5 cup sharp cheddar cheese
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6. Wash and peel the Yukon gold potatoes if desired, then slice them very thinly using a sharp knife or mandoline and place the slices in a bowl.
2 piece yukon gold potatoes
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7. Drizzle the potato slices with olive oil, season lightly with fine sea salt and black pepper, and toss to coat each slice evenly.
0.8 tsp fine sea salt,
2 piece yukon gold potatoes,
0.5 tsp black pepper,
1 tbsp olive oil
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8. Preheat the oven to 400°F.
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9. Cut the chilled pastry into small rounds or squares about 2 to 2½ inches wide, spacing them slightly apart on the parchment-lined baking sheet.
1 sheet premade puff pastry or refrigerated pie crust
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10. Spread a thin layer of the sour cream mixture in the center of each pastry piece, leaving a small border around the edges for folding or puffing.
0.2 cup sour cream,
1 sheet premade puff pastry or refrigerated pie crust
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11. Scatter most of the grated cheddar cheese over the sour cream on each piece, then sprinkle with most of the chopped chives.
1.5 cup sharp cheddar cheese,
0.2 cup fresh chives,
0.2 cup sour cream
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12. Arrange potato slices in a slightly overlapping layer on each pastry piece, then top with the remaining cheddar and chives, keeping the toppings inside the border.
2 piece yukon gold potatoes,
1.5 cup sharp cheddar cheese,
0.2 cup fresh chives
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13. In a small bowl, whisk together the egg and whole milk to make an egg wash, then lightly brush the exposed pastry edges on each mini galette.
1 piece egg,
1 tbsp whole milk
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14. Sprinkle the pastry and exposed potatoes lightly with flaky sea salt, then bake until the pastry is deep golden and the potatoes are tender with browned edges, about 18 to 24 minutes.
2 piece yukon gold potatoes,
0.2 tsp flaky sea salt,
1 sheet premade puff pastry or refrigerated pie crust
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15. Let the mini galettes cool for several minutes on the baking sheet, then transfer to a platter, scatter fresh chives on top, and serve warm or at room temperature.
2 tbsp fresh chives (garnish)
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16. Fold the exposed edges of the dough up and over the outer ring of potatoes, pleating as needed to form a rustic border that partially covers the filling.
2 piece yukon gold potatoes,
1 sheet premade puff pastry or refrigerated pie crust
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17. In a small bowl, whisk together the egg and whole milk to make an egg wash, then brush it over the folded crust.
1 piece egg,
1 tbsp whole milk
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18. Sprinkle the crust and exposed potatoes lightly with flaky sea salt, then bake the galette until the crust is deep golden and the potatoes are tender and lightly browned at the edges, about 35 to 40 minutes.
0.2 tsp flaky sea salt
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19. Let the galette cool for several minutes, then scatter fresh chives on top, slice into wedges, and serve warm.
2 tbsp fresh chives (garnish)
By mansi