Wednesday, May 25, 2011

Potato Spring Onion Galette

Crust:

1 1/4 c. flour
1/2 t. salt
1 t. sugar
4 oz. cold unsalted butter
1/4 c. ice water

Combine the flour, salt and sugar. Cut in the butter. Add ice water and gently press into a disc. Wrap the dough in plastic and refrigerate for at least one hour or up to two days.



Prepare potato mixture:

2 lb. baby potatoes, cut in half lengthwise
1 lb. spring onions or shallots peeled and cut in half lengthwise
About 5 sprigs of fresh thyme
1 t. salt 1/2 t. black pepper
1/2 c. extra virgin olive oil

In a sauce pot combine all ingredients. Cover and simmer on low for 45-50 minutes. Cool.

Roll the dough out into an 11 inch circle (about). Transfer the dough onto parchment or a silpat half sheet pan. Place the potato mixture on the dough.

Fold the edges in about one inch.

Bake the galette at 350 degrees for one hour. This galette is great served at room temperature.

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