Potato, Onion and Gruyere Galette
Ladies – What I’m about to say is incredibly cliche but the way to a man’s heart is through his belly. I know this means that we then uphold ancient domestic gender stereotypes but it’s pretty primal with the fellas (or at least the ones I’ve come across) – feed a boy’s belly and he will really, really like you. Sure there are other important “skillz” to master. But those are more fun mentioning in a different setting while under the influence of a few pink cocktails.
By feeding I’m not talking about something that “someone else” made and shoved in a bag or box that wound up in your market’s freezer section. I’m talking about something you make yourself. It doesn’t have to be complicated. But you need to get down and dirty and use your hands. (And yes – we are still talking about food here…hehe)
As was the case last week when I decided to dabble in unchartered territory – homemade pie crust. I could have taken a shortcut I have happily used many times before when I make quiche. However, I wanted this time to be special. Not to mention I had to face my fear – How could I call myself a baker and not have ever made pie crust from scratch.
The hubs had no idea what was coming . All he knew was that I was whipping up something new, more so for the blog than for him he thought, and that it would be ready around 11am. If it turned out as intended, we’d have a great brunch. If not, he would have to fend for himself. (Oh yes, steer clear of this chica during baking fails.)
But fend for himself he didn’t. He had no idea what a galette was but after he tried it, he couldn’t get enough. And neither could I. I mean, what’s not to love here – flaky pie crust, potatoes, cheese, caramelized onions…YUM to the OH! Once you get over the fear of making the crust, the rest is pretty simple. And the hard part, is waiting for it to finish baking.
I am making the crust a few more times before I write up a tutorial post to make sure I didn’t just have beginner’s luck. But for my first take, I knocked it out of the park. I’m not just saying that because I made it. This beauty of a crust was everything a crust should be – flaky, golden brown, crusty, buttery and utterly delicious. If you don’t believe me, ask the hubs, who almost everyday since has been making a case for my needing to “practice” and have a few pie crusts ready to roll out in the freezer.
And that’s because they way to his heart is indeed through his belly.
Potato, Onion and Gruyere Galette
Ingredients:
For The Flakey Dough
1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
3 to 4 tablespoons ice cold water
1 1/4 cups (61/4 ounces) all purpose flour
1/4 teaspoon saltFor The Galette
1 recipe for Flakey Pie Dough
1 1/2 tablespoons of olive oil
1 large onion (12 ounces), thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon plus 1 pinch kosher salt
Black pepper
6 ounces of gruyere cheese, coursely grated
1 pound red potatoes, unpeeled, washed and cut into 1/2 inch thick slices
1 egg lightly beatenDirections:
For The Dough
Freeze cold and cut pieces of butter in the freeze for 20 minutes.Mix the salt into the flour. Then place the flour and frozen butter into a bowl and using a pastry cutter cut the pieces of butter into the flour until mixture resembles crushes crackers or peas.
Start to add the water one tablespoon at a time to the flour and butter mixture while "fluffing" it with a wooden spoon. Continue to add water until the dough starts to come together. It won't form a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. The dough is done when it hold together, even if a few pieces fall off.
Turn the dough onto a floured work surface and need it gently 3 to 6 times. If it won't come together and still looks dry return it to a bowl and add a little bit of water. Flatten the dough into the shape of a 6 inch round disc, wrap it in plastic or parchment and refrigerate for 30 minutes.
If your dough was refrigerated for more than 30 minutes it may be too firm to roll out and crack in which case you should let it rest until it becomes malleable but still cold. Dust your work surface, top of your dough disk and rolling pin with flour and imagining a clock, turn your dough every 2 hours while rolling it out. For the galette, roll the dough into a 13 inch circle. Dust off any excess flour. Roll it on to your rolling pin and then transfer it to a parchment or silicone mat lined baking sheet and refrigerate it for 1 hour.
For The Galette
Heat a 1 1/2 tablespoons of olive oil in a medium saute pan over medium heat and add the onions. Sit them occasionally until they are soft and browned, about 10 to 15 minutes. If this process seems like it is taking longer, help it along with 1 to 2 tablespoons of water. Stir in the thyme, salt and a few grinds of pepper. Once done, set aside to cool.Using your hands, combine the onions, cheese and potatoes in a bowl. Mound them on the center of the chilled tart, leaving a 1 1/2 inch border at the edge. Fold that border at the edge making rough pleats and leaving the center open. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven. Bake the galette for 45 to 50 minutes, until the pastry is golden brown and the potatoes are soft when tested with a knife. Transfer to a rack to cool for 5 to 10 minutes.
Support the bottom of the galette while moving it to serving platter. Slice and serve warm.
Share
Butter — September 13, 2010 @ 11:14 am
Oh my – This looks absolutely delicious! Looks like your hubby gives 2 thumbs up too. And, congrats on your crust! I enjoyed reading – thank you for sharing
Michelle — September 13, 2010 @ 11:33 am
Oooh. Looks perfect. I’m afraid I’d have a hard time sharing this one.
Scootabaker — September 13, 2010 @ 12:17 pm
omg! that look AH-mazing! What a perfect combination! I HEART Gruyere! It’s my favorite cheese, for real!! Great job on this savory galette!
Hungry Sofia — September 13, 2010 @ 12:37 pm
Incredible and I love the combination!
Laurie Jones — September 13, 2010 @ 1:48 pm
Wow this looks amazing – I am going to make this!
Sara — September 13, 2010 @ 2:54 pm
It’s cliche because it’s true! My husband does a lot of the cooking, so it’s not always as easy to impress him with my baked goods. However, a fresh cinnamon roll will always be his weakness. I wonder how he’d feel about pie crust…You’ve got me thinking.
spike — September 13, 2010 @ 3:40 pm
looks amazing! lucky husband
Shandy — September 13, 2010 @ 4:09 pm
You really did make an awesome pie crust plus the galette, WOW! What a brunch! I’ll bring dessert if you bake another one. We might need a couple days for me to line up an airline ticket too (laughing). You are such a sweet blogging friend.
Mary — September 14, 2010 @ 12:11 am
This looks beautiful and I’m sure it tastes as good as it looks. I hope you are having a great day. Blessings…Mary
Monet — September 14, 2010 @ 12:54 am
Can I just say that I think I’m in love with your blog? The layout, your writing, the photographs, and these recipes….wow! I just stumbled on you tonight, and I’m so glad that I did. I love making galettes, and I’ve yet to try my hand at a savory one. This needs to change asap!
Jennifer (Savor) — September 14, 2010 @ 7:03 am
I was just plotting my plans for a Galette ( sounds so chic) and now I know exactly what I will make – thanks!
Joanne — September 14, 2010 @ 7:42 am
I’m all for getting down and dirty. And using my hands.
Don’t look at me like that. you TOTALLY said it first
Incidentally, food is the way to my heart as well and you have so just won me over. i need this!
megan @ whatmegansmaking — September 14, 2010 @ 7:45 am
oh wow this looks incredible. I’m saving it for our next brunch! And I loved your line about staying away from you during baking fails – I’m the exact same way
Marisa — September 14, 2010 @ 8:27 am
I’m a recent galette convert and this one looks fab! Starch, starch & more starch – what’s not to love?
Jackie — September 14, 2010 @ 8:38 am
Making this recipe on Saturday for my Girl Scout Leaders Brunch.. Wish me luck, I’m scare of making pie crusts. LOL.. and thank you for all the comments on my blog! xo
Elina (Healthy and Sane) — September 14, 2010 @ 9:44 am
I made my first pie crust last Thanksgiving. I was so scared it was going to be a bust that I bought some premade frozen dough as backup (it came out ugly but tasty) so this past week I finally decided to use up all that dough. It’s been so fun. Pies (like yours) are so easy once you have the crust and the possibilities are endless. Oh and yes, your man (and his friends) will LOVE you
PS – I’m hosting a very sweet giveaway. Check it out!
Amy — September 14, 2010 @ 10:15 am
Hold the phone. Pie crust, Gruyere, and caramelized onions? Swooooon. For the record, I need the tutorial for the making. Not the eating
Michelle @ Brown Eyed Baker — September 14, 2010 @ 11:30 am
This is absolutely amazing! Gorgeous, and I can’t say no to pie crusts, potatoes or cheese; can’t wait to make this!
naomi — September 14, 2010 @ 11:33 am
Eliana- you spanked it girl! Nice job. This galette is beautiful not to mention it looks darn tasty!. The photographs are beautiful. I especially love the last one. Lighting is so warm.
Chaya — September 14, 2010 @ 12:37 pm
You don’t know how long, I have been searching for good recipes for a savory galette. I did find one recently with mashed potatoes but I was afraid, the potatoes would ooze out of the crust.
This makes more sense to me. I am going to print it up and hopefully, make it real soon. Thanks.
Tracy — September 14, 2010 @ 1:03 pm
WOW does that look good – what a great savory galette! I was wondering why I didn’t bookmark this when I realized the feed I had for you in my Google Reader was out of date. All fixed now – yum!!
Sara — September 14, 2010 @ 1:22 pm
Love your recipe for the savory galette!!! Thank you for visiting my blog…please come again!
Tina — September 14, 2010 @ 5:23 pm
My husband always says I tricked him. On one of our first dates I made one of the only meals I really take pride in and he says that lured him in. I don’t have a lot of cooking talent outside a few meals. Poor guy! Although its fun now bec we learn together.
5 Star Foodie — September 14, 2010 @ 8:40 pm
What a yummy looking savory galette! I love the combo of potatoes and gruyere!
cookiepie — September 14, 2010 @ 10:05 pm
Good for you for taking on pie crust!! And that galette is beautiful. Lucky, lucky husband!!!
Barbara Bakes — September 15, 2010 @ 12:45 am
I love you savory galette. My hubs would love me for making this too.
Biz — September 15, 2010 @ 9:08 am
Eliana – that turned out amazing! I would love that – sans the onions!
Megan — September 15, 2010 @ 10:37 am
This would certainly be the way to my heart! I’ve seen a lot of galette recipes recently that I would love to try. This one has awesome ingredients. I love Gruyere.
Joseph's Grainery — September 15, 2010 @ 11:07 am
I think this would win anyone’s heart! I’m drooling right now.
Rosa — September 15, 2010 @ 11:24 am
Wow, your galette is splendid! What an awesome combination.
I’ve just discovered you blog and I find it great!
Cheers,
Rosa
The Weekend Dish: 9/18/2010 | Brown Eyed Baker — September 18, 2010 @ 12:03 am
[...] Potato, Onion and Gruyere Galette (A Chica Bakes) More pie crust. With potatoes and Gruyere? Sold! [...]
Chris — September 20, 2010 @ 10:03 pm
ooooh! This is perfect for fall…galettes are fabulous. May make this one just for me!
Abby — September 21, 2010 @ 10:11 pm
I’ve been thinking about making a sweet galette this week, but I think this post just changed my mind! I have farmers market potatoes to use up….
Gloria — September 27, 2010 @ 11:42 pm
Eliana, this looks A-MAZ-ING! Nice job on your first pie crust. I am hot and cold with the whole pie crust thing. I can see why your hubby is urging you to “practice” more! Very smart guy!