Recipe: Chef Kevin Belton’s Potato Galette, Eclair Cake, [Video]

1 + 1/4 cups all-purpose flour

1 + 1/2 tsp. salt, divided

1/2 cup butter, at room temperature and cubed + 1 Tbsp., melted

1/4 cup ice water

1/4 cup crème fraîche plus more for garnish

3 oz. cream cheese, at room temperature

1 Tbsp. fresh tarragon, chopped

1/4 tsp. ground black pepper

1/2 tsp. Creole seasoning

1 large Yukon or russet potato, peeled and thinly sliced into 1/8-inch thick rounds

1 Tbsp. olive oil

2 cups baby arugula

1/4 cup Parmesan cheese, shaved

Combine flour and 1/2 teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter or 2 knives to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. Wrap dough tightly in plastic wrap and place in …