Instructions
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1Pastry
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3Measure out the coconut oil and spread onto a piece of parchment paper. Place in the freezer for about 30 minutes until very firm and cold.
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4Pulse together the flour, turmeric, and salt in a food processor. Break the frozen coconut oil into pieces, add to the flour, and pulse until the fat is broken into pea-sized pieces, about 5 to 10 pulses. Mix the ice water and vinegar together.
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5Turn the flour mixture into a large mixing bowl and gently stir in the water and vinegar mixture using a wooden spoon until a shaggy dough forms, adding a little more water if needed so it holds together. Press into a ball, wrap in plastic wrap, flatten into a disk, and refrigerate for at least 45 minutes or up to 1 day.
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7Filling
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8Place potatoes in a pot and cover with 1 inch of cold salted water. Bring to a boil over high heat and cook until tender, about 15 minutes. Drain and allow to steam dry until cool enough to handle. Break into small bite-sized pieces and set aside.
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9Heat canola oil in a large skillet over medium heat. Add coriander seeds, cumin seeds, and fennel seeds and toast for 15 to 30 seconds. Stir in garam masala, cayenne, and Roasted Hatch Green Chile. Season with salt and cook for about 1 minute. Add ginger and garlic and cook for 30 seconds. Add potatoes and peas, season with salt and pepper, and stir to combine. Add enough vegetable stock to moisten the mixture and loosen any bits from the pan.
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10Set filling aside to cool to room temperature.
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11Assembly and Baking
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12Position oven rack on the lowest setting and preheat oven to 425°F. Line a baking sheet with parchment paper.
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13Lightly flour a work surface and roll the chilled pastry into a circle about ¼ inch thick. Transfer to the prepared baking sheet.
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14Spoon the cooled filling into the center of the pastry and spread into an even layer, leaving about a 3-inch border all the way around. Fold the edges of the pastry up and over the filling to form the galette. Brush the pastry with melted coconut oil or canola oil if desired.
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15Bake on the bottom rack for 35 to 40 minutes until the pastry is golden brown and crisp. Allow to cool slightly before serving. Scatter with fresh cilantro and serve alongside tamarind sauce and/or mango chutney.
This Hatch Green Chile Potato Galette is a stunning, rustic free-form pie that brings together the bold spices of an Indian-inspired filling with the smoky warmth of Roasted Hatch Green Chile, all wrapped in a golden, flaky turmeric coconut oil crust. It's unexpected, deeply flavorful, and absolutely beautiful on the table.
New Mexico has always been a place where cultures meet and culinary traditions cross-pollinate in the most wonderful ways. This Hatch Green Chile Potato Galette is a perfect expression of that spirit — an Indian-inspired spiced potato filling with toasted coriander, cumin, fennel, and garam masala, brought together with the smoky, roasted character of Hatch Green Chile in a gorgeous free-form pastry that's as impressive to look at as it is to eat.
The crust is something special all on its own. Made with coconut oil instead of butter, it comes together with a beautiful golden color from the ground turmeric and bakes up flaky, crisp, and rich in a way that works perfectly with the hearty filling tucked inside. The trick is keeping the coconut oil very cold — frozen, in fact — before working it into the flour, just like you would with butter in a traditional pastry. Take your time with this step and you'll be rewarded with a crust that people will absolutely rave about.
The filling layers warm, aromatic spice with the bright, smoky punch of Roasted Hatch Green Chile and tender potatoes and peas for a combination that feels both comforting and exciting at the same time. Serve it warm from the oven scattered with fresh cilantro and a generous drizzle of tamarind sauce or mango chutney for a finishing touch that ties the whole dish together beautifully. This is the kind of recipe that expands your cooking horizons while keeping New Mexico flavor right at the heart of it.
