Buttery, crackly puff pastry filled with layers of melty cheese, savory aromatics, and creamy potatoes — this rustic galette is downright luscious. It’s also ridiculously easy to make. Once you’ve got the recipe down, you can improvise with all your favorite spring veggies. 

Here’s the recipe:

1. Preheat the oven to 425º.

2. Roll out 1 sheet of thawed puff pastry until it is about ¼-inch thick. Place it in a small cast-iron skillet with the dough coming up the edges of the pan. Pierce the dough with a fork six times.

3. Sprinkle ⅔ cup grated Comté and ½ cup Parm over the pastry.

4. In a medium bowl, combine 2 thinly sliced Yukon gold potatoes, 1 Tbsp olive oil, 3 thinly sliced garlic cloves, 2 sprigs of rosemary, and 6 sprigs of thyme.

5. Layer the potato mixture over the cheese. Season with salt and pepper. Fold the extra dough over the top of the galette.

6. Bake for about 30 minutes, or until the crust is golden brown.