Best Potato Onion Galette Recipes

POTATO ONION GALETTE

Steps:

• Make the pate brisee and roll into a cylinder. Chill for 1/2 hour or up to 3 days.
• Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees.
• Cut the cylinder of dough in half and refrigerate one half. 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. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet.
• Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a "v" out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces.

POTATO ASIAGO & CARAMELIZED ONION GALETTE

Steps:

• Make the Dough: Can be made ahead and refrigerated for a day or two. Grate the butter into a small bowl and place in the freezer for about 8-10 min. In a large bowl mix flour, salt, sugar, and cheese. When the butter is nice and cold, mix into the flour with a pastry cutter (I 100% used my hands and just worked quickly so as not to melt the butter). When the mixture begins to clump together, slowly add water. Only add as much as needed to form a ball! Start with ¼ cup and increase as you mix. You don't want a wet dough. On a floured surface shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
• Make the Onions: Heat 2 Tbsp. olive oil in a medium saucepan over medium heat. Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary. After about 20 minutes add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go for an hour. Just don't wander away and leave them unattended, they can stick and burn. When the onions have acquired that nice deep golden tan, add in the wine and cook for about 2-3 minutes, until the liquid has evaporated. Set aside to cool before assembling the galette.
• Assemble the Galette: Preheat oven to 400° F. Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape, about 1/8 in. thick. Place about ½ of the onions in the center of the dough, followed by all of the garlic, and about ½ of the potato slices. Leave about a 1 ½ to 2 in. border. See photos above. Lightly season with salt and pepper and top with ½ of the cheese and thyme. Drizzle with ½ of the butter mixture. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese and thyme and lemon zest. Folded the edges of the dough over, brush with egg wash, and bake for about 45-50 minutes until golden brown. Let cool for about 5-10 minutes before serving.

POTATO, ONION AND GRUYERE GALETTE

Steps:

• Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan (cast iron works great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and salt and pepper in a bowl and toss to combine.
• Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve.