Savory Garlic and Herb Potato Galette with Spicy Tomato Chutney

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Thinly slice 4 medium-sized russet potatoes using a mandoline or sharp knife, aiming for even thickness.

In a large bowl, toss the potato slices with 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of fresh rosemary, finely chopped.

Arrange the potato slices in a circular pattern on the prepared baking sheet, overlapping them slightly to create a beautiful spiral.

Bake the galette in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy on the edges.

While the galette is baking, prepare the spicy tomato chutney by heating 1 tablespoon of olive oil in a saucepan over medium heat.

Add 1 small onion, finely chopped, and sauté until translucent, about 5 minutes. Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.

Add 1 can (14 ounces) of diced tomatoes, 1 tablespoon of apple cider vinegar, 1 tablespoon of brown sugar, 1 teaspoon of chili powder, and a pinch of salt.

Simmer the chutney for 15 minutes, stirring occasionally, until it thickens slightly. Once the galette is done baking, remove it from the oven and let it cool for a few minutes before slicing.

Serve warm, drizzled with the spicy tomato chutney on the side for dipping or drizzling over the top.