Serves 6
I think of a galette as a low maintenance version of a quiche, just as delicious because of the flaky pastry and amazing filling, but no need to work about a pie dish or custard. Because a galette is far drier than a quiche it travels easily and tastes amazing at room temperature. This galette is filled with potatoes and onions and cheese, and though on an intellectual level I totally get that these are classic French flavors, I can’t help but think that some French flavors taste a lot like classic Jewish flavors, where would an Ashkenazi Jewish kitchen be without potatoes and onions?
Half of the recipe for Flaky Pie Dough, click here for recipe
For filling and topping:
4 tablespoons olive oil divided
450g (1 pound) roasting potatoes, washed (left unpeeled) and cut into ½ inch (¼-inch) thick
Flaky sea salt and freshly ground black pepper
1 large onion (340g/12 ounces), peeled and thinly sliced
½ teaspoon finely chopped fresh thyme
115g (4 ounces) Swiss Cheese (Emmental works well), coarsely grated
1 egg, lightly beaten
- Heat the oven to 200°C (400℉).
- Roast the potatoes: drizzle a roasting tin with 1 tablespoon olive oil, lay the sliced potatoes in a single layer on the oiled roasting tin, season the potato slices with salt and pepper, drizzle the top of the potatoes with ½ a tablespoon olive oil. Place in oven and roast for 20-25 minutes until fork tender. Take out of the oven and let cool completely.
- Fry the onions: Heat a medium sauté pan over medium-high heat, once hot add 2 tablespoons of olive oil, when the oil starts shimmering add the onions and cook, stirring occasionally, until soft and lightly colored, 8 to 10 minutes. Stir in the thyme, season with salt and pepper. Transfer to a plate and set aside to cool.
- Line a baking sheet with parchment paper. Roll the dough into a large, thin round about 30cm (12 inches) in diameter and transfer it to the lined baking sheet. Chill for 1 hour.
- To assemble and bake the Galette: In a medium bowl, place the cooled roast potatoes, cooled onions, and cheese; combine, taste, and adjust seasoning with salt and pepper. Mound the filling in the center of the chilled tart shell, leaving a 3cm (1¼ inch) border at the edge. Fold that border up around the filling, pleating it to make a pretty, circular enclosure and leaving the centre open. Drizzle the filling with ½ tablespoon olive oil and sprinkle lightly with salt and pepper. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven.
