Potato Onion Galette Recipes

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS

Steps:

• Arrange a rack in middle of oven; preheat to 425°F. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
• Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper. Add potatoes; toss to coat.
• Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 tablespoon melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
• Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon butter. Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
• Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.

GARLIC AND ONION POTATO GALETTE RECIPE

Steps:

• Place the skillet on the lowest rack of the oven and bake for 25 minutes.
• Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.

POTATO GALETTE RECIPE

Steps:

• Fill a large pan with water. Add the whole garlic cloves and dried herbs. Place the pan over high heat until boiling.
• Slice the potatoes finely using a sharp knife or mandoline slicer. Then add the sliced potatoes to the boiling water.
• Cook the potatoes for about 7 minutes. They should still be a little crunchy. Don't overcook them! Then drain the potatoes. Discard the garlic and pat the potatoes dry between 2 clean kitchen towels.
• Melt the butter in a small saucepan. Cover the bottom of a spring form with baking paper and tighten it. Brush the bottom with some melted butter. Season with a pinch of salt and pepper. Put a layer of the half cooked potato slices on the bottom. Brush with melted butter and season with pepper and salt.
• Keep building the galette up this way until all the potato slices are used. Brush the top with the remaining butter and season with pepper. Put the potato galette in a preheated oven at 400°F (200°C) for 30 minutes. Check if the potato is tender. Bake for another 15 minutes if necessary. Then open the spring form and remove the side circle.
• Here comes the tricky part. Put the galette on a clean surface, keep the baking paper steady with one hand and carefully pull the springform bottom from underneath the galette. Then place the bottom on top of the galette again and turn the whole lot upside down. Carefully peel away the baking paper.
• Place the galette under a hot grill for a few minutes until the top starts to brown nicely and crisp up. Keep an eye on it! Slice the potato galette up. Serve hot.

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.

CRUSTY POTATO GALETTE

Steps:

• In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
• Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.

SWEET POTATO GALETTE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
• Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
• Center a rack in the oven and heat oven to 400 degrees.
• Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
• Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
• While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
• Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.

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 GALETTE

Steps:

• Peel quarter and boil potatoes for 15-20 mins. Put oven on about 180. (Or you can use grill on hot if you prefer)
• Meanwhile dice tomatoes, grate cheese, chop bacon - I chop the loin separately and small. I chop the fattier edge into 1cm strips.
• If using onion fry it lightly until slightly caramelised.
• Mash potato with a little milk. Add half the grated cheese, stir, add half the tomatoes, onion if using and the bacon loin, stir. Put into baking dish. I use one 2 inches deep by 8x8 inches wide. Flatten, top with remaining tomatoes, bacon laid out to cover tomatoes, sprinkle with cheese, then put in oven until cheese melted and bacon crisping up....about 20 mins less if grilling...about 15.
• I serve with baked beans (with chilli flakes added for the adults!). Also you can use more/less of pretty much any ingredient depending on your tastes.

VEGAN POTATO & CARAMELIZED ONION GALETTE

Steps:

• Preheat oven to 190C/375F.
• Slice the gold potatoes in thin rounds. Not paper thin.
• Toss them in a large bowl with the olive oil. Sprinkle in the salt and pepper. Toss until coated evenly.
• Place the potato rounds on a parchment lined baking sheet being sure not to overlap them.
• Bake the potatoes until cooked through and slightly crispy, about 30 minutes.
• Once done, set aside.
• Make pastry dough by whisking together the all purpose flour, salt, and sugar. Add the vegan butter and cut it with 2 knives or a pastry cutter until crumbly. The butter pieces should be about pea-sized.
• Add the ice cold water little by little until the dough comes together. You may not need all 12tbsps.
• Once the dough comes together, wrap it in plastic wrap or a sheet of parchment and place in the fridge for 30 minutes.
• For the caramelized onions, start by thinly slicing the onion and mince the garlic.
• Heat a large pan on medium heat with the oil.
• Add the onions, salt, and sugar. Mix together.
• Let onions cook for 25 minutes or until golden in color and caramelized. Stir occasionally and add a few tbsps of water if onions start to dry out. Lower heat if needed.
• After 25 minutes, add the garlic. Cook for another 2-3 minutes.
• Turn off heat and set aside.
• Make the coconut and tofu cream sauce by combining all the ingredients in to a food processor. Blend until smooth.
• Set aside.
• Unwrap the pastry dough and place on a lightly floured piece of parchment paper.
• Roll out dough until it's about 1/4in thick. It's not going to a perfect circle but that's okay because you want the edges to be rustic.
• Once rolled out, start with a thin layer of sauce in the middle of the dough leaving roughly 2 inches clean around the edge.
• Alternate layers of roasted potatoes, caramelized onions, cream sauce, and fresh thyme until you run out of ingredients.
• Fold the dough up and over the edge of the filling, overlapping the dough as you go around.
• Brush the rim with non-dairy milk and more fresh thyme.
• Bake for 45-60 minutes until golden brown on top and bottom. The time depends on your oven so watch closely after 30 minutes.
• Serve and enjoy!