POTATO ONION GALETTE
Provided by Food Network
Categories appetizer
Time 2h20m
Yield About 12 slices
Number Of Ingredients 10
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.
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Victoria Amaral
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Rj Rohit
[email protected]This galette is a great way to get your kids to eat their vegetables.
Anesa Shan
[email protected]This galette is a great make-ahead meal. I made it the night before and it was just as good the next day.
Soul
[email protected]I've never made a galette before, but this recipe was easy to follow and the results were delicious.
lucky bear
[email protected]This galette is a great way to use up leftover mashed potatoes.
NASIR RA
[email protected]I'm not a big fan of potatoes, but I really enjoyed this galette. The flavors were great and the crust was perfect.
Fatmah Hartwell
[email protected]This galette is the perfect comfort food. It's warm, cheesy, and satisfying.
Dawood Cheemadawood
[email protected]I love how versatile this recipe is. I've made it with different types of cheese and fillings, and it's always delicious.
MR RUHUL AMIN
[email protected]This galette is so easy to make and it's always a hit with my friends and family.
Reezio Isaacs
[email protected]I made this galette for my family last night, and they loved it! The crust was flaky and the filling was flavorful. I will definitely be making this again.
Robuil Sikder
[email protected]This galette is perfect for a brunch or lunch. It's also great for potlucks and picnics.
AZOZ _over power
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying meal.
Md Mosharof
[email protected]This galette is a great way to use up leftover potatoes and onions. It's also a great vegetarian option for dinner.
diving bouyers
[email protected]I've made this galette several times now, and it's always a crowd-pleaser. The flavors are amazing, and the crust is always flaky and delicious.
TECH Tutor71
[email protected]This is the perfect recipe for a weeknight meal. It's quick, easy, and delicious. I especially love the addition of the cheese, which gives the galette a nice gooey center.
Arham Ghani
[email protected]I love how easy this galette is to make. I was able to whip it up in no time, and it turned out beautifully. The potatoes and onions were cooked to perfection, and the crust was golden brown.
Katumba Muhammad
[email protected]This potato onion galette was a hit with my family! The flavors of the potatoes and onions were perfectly balanced, and the crust was flaky and delicious. I will definitely be making this again.