Potato Onion Galette
Description
This rustic Potato Onion Galette is a comforting vegetarian centerpiece that balances flaky, buttery crust with a savory, earthy filling. Thinly sliced onions are slowly caramelized to bring out their natural sweetness, pairing perfectly with tender, diced potatoes and sharp Parmesan cheese. Fresh thyme adds an aromatic herbal note that cuts through the richness. Baked until golden and crisp, this free-form tart is easier than a traditional pie but looks just as impressive. It serves beautifully as a substantial side dish or a light main course, ideal for cozy weeknight dinners or festive holiday gatherings where you want something hearty yet elegant.Ingredients
Directions
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Prepare the Pate Brisee dough, shape it into a cylinder, and chill for at least 30 minutes or up to 3 days.
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In a large skillet, melt butter with 1 tablespoon of oil over medium-low heat.
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Add thinly sliced onions, season with salt, pepper, and thyme, and cook slowly until caramelized and tender.
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Remove onions from the skillet and set aside in a bowl to cool completely.
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In the same skillet, heat the remaining tablespoon of oil and sauté diced potatoes seasoned with salt and pepper until about three-quarters cooked.
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Combine the partially cooked potatoes with the cooled caramelized onions and mix in 1/4 cup of Parmesan cheese.
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Allow the potato and onion mixture to cool completely before assembling.
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Preheat the oven to 400 degrees Fahrenheit (204ðC).
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Cut the chilled dough cylinder in half; refrigerate one half while working with the other.
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On a lightly floured surface, roll out one half of the dough into a rectangle measuring approximately 17 by 8 inches.
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Brush off excess flour and transfer the dough to an ungreased baking sheet, leaving room for the second piece.
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Refrigerate the baking sheet while you roll out the second piece of dough into a similar rectangle.
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Place the second piece of dough on the baking sheet next to the first.
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Use a serrated pastry wheel or knife to trim the edges of both rectangles so they are even.
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Cut a small "V" out of each corner of the dough rectangles to prevent bunching when folding.
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Spread half of the cooled potato and onion mixture onto each rectangle, leaving a 1.5-inch border around the edges.
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Fold the dough borders over the filling, pleating slightly to seal.
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Brush the exposed dough edges with beaten egg wash and sprinkle the remaining Parmesan cheese over the crust and filling.
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Bake for about 40 minutes, or until the crust is golden brown and the filling is heated through.
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Let cool slightly, then slice each galette diagonally into 6 pieces before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 97.0kcal
- % Daily Value *
- Total Fat 10.6g17%
- Saturated Fat 3.0g15%
- Cholesterol 8.1mg3%
- Sodium 1.1mg1%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the potato and onion filling is completely cool before placing it on the dough to prevent the crust from becoming soggy.
You can use a food processor to make the Pate Brisee dough for a faster preparation, but handle it as little as possible to keep it flaky.
For a crispier bottom crust, place the baking sheet on a preheated pizza stone or heavy baking sheet in the oven.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven for 10-15 minutes to restore crispness.
Substitute fresh thyme with dried thyme if necessary, using 1 teaspoon of dried herb instead of 1 tablespoon fresh.
