To prepare the crust, combine flour, 1/4 teaspoon salt, and margarine in a large mixing bowl. Using your fingers, work the mixture until crumbs begin to form. Pour in a little water at a time and continue to form the mixture into a smooth dough, using as much water as you need to create a dough that’s smooth, yet not too sticky.

Form the dough into a ball and flatten. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place the garlic in a small pan and add olive oil to cover most of the way. Place in the oven for 45 minutes, or until the cloves begin to turn golden brown, stirring once in middle. Remove from oven and set aside to cool.

In a large frying pan, sauté onion in a little oil until golden. Add pepper and continue to sauté until it softens.

Add the ground beef and brown, stirring often to separate clumps. Lower the heat and add the roasted garlic cloves, reserving the roasting oil. Stir in remaining 1/4 teaspoon salt and teriyaki sauce.

In a separate bowl, combine the potatoes with three tablespoons reserved garlic oil and add everything spice, parsley, and salt, to taste.

Roll out the galette dough into a 14-inch (35-centimeter) circle on Gefen Parchment

Paper. Sprinkle with bread crumbs. Spoon the beef filling over the dough, leaving a one-to-two-inch (two-and-a-half-to-five-centimeter) border along the outer edges of the dough. Place the potato thins on top of the filling, forming overlapping circles, if desired.

Fold the dough edges up and over the filling, pleating as you go along, to create a crust that holds the filling in place. Brush the dough with some of the reserved garlic oil and garnish with a sprinkle of parsley.

Bake, uncovered, for 45 minutes, or until the potatoes begin to crisp and the crust turns golden brown. Remove from heat and serve hot or warm.