Potato, Onion, Gruyere Galette
Potato, Onion, Gruyere Galette
Submitted by Chef Laura Rainey
Soups and Breads
Ingredients
- 1 Flaky Tart Dough
- 1½ tablespoons Fustini’s Tuscan herb 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 Fustini’s Flaky Sea Salt
- Black pepper
- 4 ounces Gruyere cheese, coarsely grated
- 1-pound red potatoes washed (left unpeeled) and cut into ¼-inch-thick slices
- 1 egg, lightly beaten
- Crème fraiche, for serving (optional)
Directions
- Preheat the oven to 375°,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.
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