Potato Onion Galette
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make the pate brisee and roll into a cylinder
2
Chill for 1/2 hour or up to 3 days
3
Heat the butter and 1 tablespoon of the oil in a large skillet
4
Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized
5
Remove the onions from skillet and set aside in a bowl to cool
6
Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked
7
Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely
8
Preheat oven to 400 degrees
9
Cut the cylinder of dough in half and refrigerate one half
10
Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches
11
Brush off any excess flour and transfer the dough to an ungreased cookie sheet
12
Position it so that there is room for the second piece
13
Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet
14
Using a serrated pastry wheel, trim the edges of the rectangles to even them
15
Cut a "v" out of each corner to prevent the dough from bunching when it's folded
16
Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around
17
Fold up the edges
18
Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling
19
Bake about 40 minutes, or until the crust is nicely browned
20
Slice each section on the diagonal into about 6 pieces