Potato Onion And Gruyere Galette Recipes

POTATO ONION GALETTE

Potato Onion Galette image

Provided by Food Network

Time 2h20m

Yield About 12 slices

Number Of Ingredients 10

Ingredients

1 recipe Pate Brisee
1 tablespoon unsalted butter
2 tablespoons oil
1 tablespoon fresh thyme, chopped
Kosher salt
Pepper
3 medium onions (about 1 1/4 pounds), thinly sliced
1 1/4 pounds potatoes, peeled and diced in 1/2-inch cubes
6 tablespoons Parmesan cheese
Egg wash (lightly beaten egg with 1 teaspoon milk)

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, ONION AND GRUYERE GALETTE

Potato, Onion and Gruyere Galette image

Use only low starch, waxy potatoes as all others will become mealy. And a low sulphur sweet onion like Walla Wall, Vidalia or Maui works great. The crust is crisp and cheesy and the center is tender and buttery without being overly rich. It makes a wonderful lunch or dinner served with a side salad.

Provided by gailanng

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons butter
12 springs fresh thyme
1 large sweet onion, sliced into 1/4 inch slices (it's best to cut them slightly thicker)
3/4-1 lb waxy potato, peeled and sliced (low starch potatoes)
2 tablespoons oil
1/2 cup gruyere, grated
1 cup mozzarella cheese, grated
sea salt and black pepper

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.

Nutrition Facts : Calories 344.1, Fat 24.7, SaturatedFat 11.7, Cholesterol 56, Sodium 290.9, Carbohydrate 19, Fiber 2.5, Sugar 2.6, Protein 12.4

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