SALT AND VINEGAR POTATO GALETTE
Steps:
- In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
- Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
- Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.
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David Chima
[email protected]Meh.
M Marey
[email protected]Overall, I thought this recipe was okay. It wasn't the best galette I've ever had, but it was still pretty good.
Rotich Abraham
[email protected]The galette took longer to cook than the recipe said. I had to keep it in the oven for an extra 15 minutes.
Valentine Arize
[email protected]I found the recipe to be a bit confusing. I had to read it through a few times before I understood what I was supposed to do.
Vusi J Nene
[email protected]The galette was a little too salty for my taste. Next time, I'll use less salt.
M.Rashid Khan
[email protected]I'm not a huge fan of vinegar, but I thought this galette was really good. The vinegar flavor was subtle and didn't overpower the other ingredients.
PAKHTUN GAMING
[email protected]Instead of using white vinegar, I used apple cider vinegar. It gave the galette a slightly sweet and tangy flavor that I really enjoyed.
Carol Goss Stayt
[email protected]This recipe is a keeper! I'll definitely be making it again.
Rasil Sahil
[email protected]I added some chopped bacon to my galette for an extra savory flavor. It was delicious!
Iqbal Pro
[email protected]This dish is a great way to use up leftover mashed potatoes. I always have some on hand, so it's nice to have a recipe that I can use them in.
Denys Nochez
[email protected]The galette turned out crispy and golden brown, just like the pictures in the recipe. My family and friends couldn't get enough of it!
Yasir Khan
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish without any problems.
misty madore
[email protected]This salt and vinegar potato galette was a hit! The flavors were perfectly balanced, with the tangy vinegar and salty potatoes complementing each other beautifully.