Welcome to the week after Thanksgiving – back to work! At least this Monday brings the promise of December, and therefore more holiday time off, in the very near future. On that exciting note, let me point out a few new features on Bake Break! In the sidebar to the right you can subscribe not only in your RSS feed, but by email! Click the link and fill out your information to get signed up. You can also go to the Bake Break Facebook page and “like” it to get updates in your newsfeed. The Recipe Index is now fully functioning, and will continue to grow as I post more recipes. Lastly, each recipe now has a printer friendly version available – just click the “Print Recipe” button above the recipe to get a plain version ready for printing. Thanks for all of your support thus far – I’m loving all the feedback! Now, onto the fun stuff!
Nothing says “winter” like a warm savory galette (or tart – I’m of the understanding that both words are appropriate here) full of cheese, sweet caramelized onions, and hearty potatoes. This galette is entirely season-appropriate, something I’ve been thinking about a lot as we recently moved to a colder place with a shorter growing season and less variety in fresh produce. I often fantasize about having a garden in which I can grow all the vegetables I’ll need, but am sadly not there in reality! Bozeman has a small winter farmers market, which runs every other weekend, but other than that I have to (at this point) rely on grocery store vegetables from farther away than I would like to see. This galette makes me feel less like a traitor (it isn’t made of mangoes and asparagus, both of which would be SO wrong to buy right now!), and more like I’m trying to work with the natural growing season.
This galette is simple: whole wheat pastry, boiled potatoes, caramelized onions in a cheesy delicious sauce. Pop all of those in the oven together and you really can’t go wrong! The rustic look of this tart makes it all the more fun.
This galette oozes creamy gouda and fills you up with rich, roasty caramelized onions and potatoes.
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup shortening
- 1/4 cup butter
- 4 tbsp ice water
- 1 1/2 lbs yellow onions, thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb potatoes (3 large), thinly sliced
- 1 egg
- 1.5 cup smoked gouda, shredded
- 2/3 cup sour cream
- 1/4 cup green onions, thinly sliced
- 1 tsp salt
- freshly ground fresh pepper
- For the pastry dough, cut shortening and butter into flour with a pastry cutter or fork until the largest remaining pieces are pea-sized. Add ice water gradually, until dough is cohesive. Form into a disc, wrap, and store in the fridge for at least 20 minutes.
- Preheat the oven to 425 F.
- For the galette, begin by heating the oil and butter in a pan before adding the onions. Stir frequently and cook until they are brown and soft – this will take a while. At the same time, place the potato slices in a medium pot, cover with water, and cook until soft but not falling apart. Depending on how thick you cut the potatoes, this could take from 5 to 10 minutes after the water is hot. Once they are done, drain the water and rinse potatoes in cold water.
- In a bowl, combine the egg, shredded gouda, sour cream, green onions, salt, and pepper.
- On a floured surface, roll your chilled pastry dough until slightly less than 1/4 inch thick, roughly in a circle. Place the dough on a baking sheet lined with parchment paper. In the center of the dough, leaving a 3 inch margin, make a circle with half of the cooked potatoes. Cover evenly with half of the cheese mixture. Add the other half of the potatoes and cover with the rest of the cheese mixture before folding the edges of the dough up around the center, pinching together to secure.
- Bake at 425 F for 10 minutes before reducing heat to 375 F for the remaining 35 minutes, or until browned on top. Serve hot.
- Some people like to add sugar when caramelizing onions – I do not. Feel free to do so.
- Normal flour would work fine for the pastry dough.
- The original recipe called for cheddar cheese, rather than smoked gouda, and I imagine any number of cheeses would work really well.