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.