Potato and Caramelized Onion Galette !
Savory, buttery, and insanely delicious! This galette has it all, creamy gruyere cheese, caramelized onions, Yukon potatoes, all hugged in a puff pastry
Servings: 4 servings
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!
