This recipe came about as I am always trying to find new ways to make simple yet gourmet feeling recipes that everyone can achieve. This heavenly Galette is unbelievably tasty!
Galette means flat cake and of course comes the French as most delectable dishes do. Usually when you hear galette though it is filled with delicious fruits and is in the pastry department, but this is savory style and so good!
Now I know it may look complicated, but it is really easy because we are going to cheat with store bought puff pastry. This cuts down so much time!
I mean look at how delicious this is. The caramelized onions are particularly important, so do not skip that part. My recipe is easy to follow, and I highly recommend using them on everything. Ham and cheese sandwiches, soups, and even on top of roasted vegetables.
Let us get started!
Potato and Caramelized Onion Galette !
Ingredients
caramelized onions
- 1 yellow onion, peeled and sliced like onion rings, then cut in half.
- 2 tbsp. extra virgin olive oil
- 1 tbsp. sherry
- 1/2 tsp thyme
- 1/2 tsp pepper
- 1/2 tsp salt
Galette
- 1 puff pastry, thawed
- 2-3 med-large yukon gold potatoes, peeled and sliced thinly
- 1/4 cup extra virgin olive oil
- 1/2 cup caramelized onions
- 1 tsp fresh thyme, minced
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded swiss cheese
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Caramelized onions
- In a small Dutch oven or sauce pan add the oil over medium heat. Add onions and thyme.
- Put a lid on the pot and cook for 10 minutes, stir after 5 minutes.
- After 10 minutes remove the lid and reduce to med-low. Let the onions sweat for 20 minutes. Stirring in between. The key is to get a nice glaze but not to burn. You may have to turn the heat down and cook a bit longer.
- After they are caramelized add the sherry and cook down. Season with salt and pepper.
Potato Galette
- Pre heat the oven to 450°
- Slice the potatoes on a mandolin or with a knife. Thin slices.
- On a piece of parchment paper add small sprinkle of flour and add the puff pastry. Roll the dough out, keeping the shape but just a bit thinner.
- Now move the dough to the baking sheet. Brush with 2 tbsp. of olive oil
- Layer the potatoes on the pastry slightly overlapping. Leave a border or crust about a inch or so. (see pic)
- Season with salt, pepper, and thyme. Add the onions and cheese.
- Fold the dough, starting from the corners then the center and sides. It doesn't have to be perfect just get the crust pulled up.
- Drizzle with the remaining oil.
- Bake for 20-25 minutes or until golden brown and the cheese is bubbly.
- Slice and enjoy!
