Potato, Onion, and Gruyère Galette
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Images
Serves
Makes 1 (10-inch) galette
Ingredients
- 1 recipe Flaky Tart Dough Click here for recipe
- 1½ tablespoons olive oil, plus
- 1 tablespoon for drizzling
- 1 large onion (12 ounces), thinly sliced
- ½ teaspoon finely chopped fresh thyme or rosemary
- ¼ teaspoon plus 1 pinch kosher salt
- Black pepper
- 4 ounces Gruyère cheese, coarsely grated
- 1 pound red potatoes, washed (left unpeeled) and cut into ¼-inch-thick slices
- 1 egg, lightly beaten
- Crème fraîche, for serving (optional)
- Golden caviar, for serving (optional)
Procedure
Here is a savory version of the free-form fruit tart known in France as a galette. Onions, sautéed until soft and sweet, are combined with sliced potatoes and grated Gruyère, an aged, wonderfully nutty cheese from Switzerland, for a comforting, all-season tart that is as welcome at the brunch table as it is at dinner.
Preheat the oven to 400°F and position an oven rack in the lower third. Line a baking sheet with parchment paper or a silicone mat. Roll the pastry dough into a 13-inch circle and transfer it to the baking sheet. Chill for 1 hour.
Heat the 1½ tablespoons olive oil in the medium sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, 8 to 10 minutes. Stir in the thyme, ¼ teaspoon salt, and 5 grinds pepper and blend well. Transfer to a plate and set aside to cool.
Combine the cooled onion mixture, cheese, and potatoes in the large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1½-inch border at the edge. Fold that border up around the filling, pleating it to make a pretty, circular enclosure and leaving the center open. Drizzle the filling with the remaining 1 tablespoon olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven.
Bake the galette for 45 to 50 minutes, until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Use the metal spatula to lift the edge of the galette slightly and check underneath. The bottom crust should be a beautiful brown color. Transfer to a rack to cool for 5 to 10 minutes.
Transfer the galette to a serving plate with the cake lifter, 2 spatulas, or a tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of crème fraîche and spoonfuls of caviar. Storing Store uncovered at room temperature for up to 6 hours. Or cover with plastic wrap and refrigerate for up to 2 days. Reheat in a 400°F oven for 10 to 15 minutes before serving.
Preheat the oven to 400°F and position an oven rack in the lower third. Line a baking sheet with parchment paper or a silicone mat. Roll the pastry dough into a 13-inch circle and transfer it to the baking sheet. Chill for 1 hour.
Heat the 1½ tablespoons olive oil in the medium sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, 8 to 10 minutes. Stir in the thyme, ¼ teaspoon salt, and 5 grinds pepper and blend well. Transfer to a plate and set aside to cool.
Combine the cooled onion mixture, cheese, and potatoes in the large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1½-inch border at the edge. Fold that border up around the filling, pleating it to make a pretty, circular enclosure and leaving the center open. Drizzle the filling with the remaining 1 tablespoon olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven.
Bake the galette for 45 to 50 minutes, until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Use the metal spatula to lift the edge of the galette slightly and check underneath. The bottom crust should be a beautiful brown color. Transfer to a rack to cool for 5 to 10 minutes.
Transfer the galette to a serving plate with the cake lifter, 2 spatulas, or a tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of crème fraîche and spoonfuls of caviar. Storing Store uncovered at room temperature for up to 6 hours. Or cover with plastic wrap and refrigerate for up to 2 days. Reheat in a 400°F oven for 10 to 15 minutes before serving.
Potato, Onion, and Gruyère Galette
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Serves
Makes 1 (10-inch) galette
Ingredients
- 1 recipe Flaky Tart Dough Click here for recipe
- 1½ tablespoons olive oil, plus
- 1 tablespoon for drizzling
- 1 large onion (12 ounces), thinly sliced
- ½ teaspoon finely chopped fresh thyme or rosemary
- ¼ teaspoon plus 1 pinch kosher salt
- Black pepper
- 4 ounces Gruyère cheese, coarsely grated
- 1 pound red potatoes, washed (left unpeeled) and cut into ¼-inch-thick slices
- 1 egg, lightly beaten
- Crème fraîche, for serving (optional)
- Golden caviar, for serving (optional)
Procedure
Here is a savory version of the free-form fruit tart known in France as a galette. Onions, sautéed until soft and sweet, are combined with sliced potatoes and grated Gruyère, an aged, wonderfully nutty cheese from Switzerland, for a comforting, all-season tart that is as welcome at the brunch table as it is at dinner.
Preheat the oven to 400°F and position an oven rack in the lower third. Line a baking sheet with parchment paper or a silicone mat. Roll the pastry dough into a 13-inch circle and transfer it to the baking sheet. Chill for 1 hour.
Heat the 1½ tablespoons olive oil in the medium sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, 8 to 10 minutes. Stir in the thyme, ¼ teaspoon salt, and 5 grinds pepper and blend well. Transfer to a plate and set aside to cool.
Combine the cooled onion mixture, cheese, and potatoes in the large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1½-inch border at the edge. Fold that border up around the filling, pleating it to make a pretty, circular enclosure and leaving the center open. Drizzle the filling with the remaining 1 tablespoon olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven.
Bake the galette for 45 to 50 minutes, until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Use the metal spatula to lift the edge of the galette slightly and check underneath. The bottom crust should be a beautiful brown color. Transfer to a rack to cool for 5 to 10 minutes.
Transfer the galette to a serving plate with the cake lifter, 2 spatulas, or a tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of crème fraîche and spoonfuls of caviar. Storing Store uncovered at room temperature for up to 6 hours. Or cover with plastic wrap and refrigerate for up to 2 days. Reheat in a 400°F oven for 10 to 15 minutes before serving.
Preheat the oven to 400°F and position an oven rack in the lower third. Line a baking sheet with parchment paper or a silicone mat. Roll the pastry dough into a 13-inch circle and transfer it to the baking sheet. Chill for 1 hour.
Heat the 1½ tablespoons olive oil in the medium sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, 8 to 10 minutes. Stir in the thyme, ¼ teaspoon salt, and 5 grinds pepper and blend well. Transfer to a plate and set aside to cool.
Combine the cooled onion mixture, cheese, and potatoes in the large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1½-inch border at the edge. Fold that border up around the filling, pleating it to make a pretty, circular enclosure and leaving the center open. Drizzle the filling with the remaining 1 tablespoon olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven.
Bake the galette for 45 to 50 minutes, until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Use the metal spatula to lift the edge of the galette slightly and check underneath. The bottom crust should be a beautiful brown color. Transfer to a rack to cool for 5 to 10 minutes.
Transfer the galette to a serving plate with the cake lifter, 2 spatulas, or a tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of crème fraîche and spoonfuls of caviar. Storing Store uncovered at room temperature for up to 6 hours. Or cover with plastic wrap and refrigerate for up to 2 days. Reheat in a 400°F oven for 10 to 15 minutes before serving.