Potato and Gruyere Galette
Potato and Gruyere Galette
Servings: 8 servings
Ingredients
- ½ recipe pie dough, chilled and ready to go I included the recipe I love, but you can also buy one premade! When I say ½ recipe, I am referring to just one layer of pie dough. My recipe makes enough for the top and bottom crust, you will only need one.
- 2 cups onions, thinkly slice
- 2 tablespoons olive oil plus more more drizzling on the potatoes before and after baking
- 1 teaspoon minced garlic
- 4 ounces softened cream cheese
- 1 cup grated gruyere
- 1 teaspoon za'atar seasoning
- ½ teaspoon salt plus more for sprinkling on the potatoes before baking
- cracked black pepper
- 3-6 medium-size potatoes I used yellow, as they are my favorite, use whatever potato you prefer.
- 1 egg
- 2 tablespoons milk
Instructions
- Remember to read instructions all the way through before beginning.
- Roll pie dough into an 18-20 inch circle. Don't worry about perfection here, galettes are supposed to be "rustic", meaning they do not need to be perfect.
- Place the pie circle on a parchment-lined baking sheet. It will hang over a touch, but don't worry, it will get folded over the filling. Move this to the fridge to chill while you work on the rest.
- Heat a small pan over medium heat. Add the olive oil and heat. Then add in your onions and reduce heat to low. Cook the onions for at least 10 minutes, stirring occasionally, until the onions are caramelized. Add in the garlic at the end of the cooking time and allow them to cook for about 4 minutes with the onions.
- While it is cooking, mix the cream cheese, gruyere, za'atar, and salt in a small bowl. Once it is combined, remove the pie dough from the fridge.
- Preheat the oven to 375 degrees while you finish putting together the galette.
- In a small bowl, mix the egg and milk for the egg wash. Set aside.
- Spread the filling in the middle of the pie dough circle, leaving about 1 ½-2 inches all the way around without filling. Add the caramelized onions and garlic on top.
- Slice your potatoes about ⅛ inch thick and layer them on top of the onions all the way around. Fold up edges on the galette. Working in about 2-4 inch sections, fold each section in, pleating as you go. Gently press to ensure it stays in place.
- Brush the edges with egg wash. Next, brush the potato slices with olive oil and sprinkle with salt and black pepper.
- Place in the oven and bake until the potatoes are tender and the crust a golden brown.
- Remove from the oven. Allow to cool slightly, I like to wait about 5-10 minutes before cutting.
Notes
- Keeping your potato slices nice and thin is important for consistent cooking times. Feel free to use the slicer blade on your food processor or a mandolin to ensure the slices are even. You can use these methods for your onions as well.
- If you’re not a big Gruyere fan like I am, you can always use other grated cheeses in this recipe. Fontina, Dubliner, or a white cheddar are all great choices for a Gruyere substitute.
- Za’atar is pretty readily available, but if you can’t find it, try other Mediterranean herbs you like: fresh thyme, oregano, a little rosemary, or whatever combination sounds good to you.
- This recipe makes one large galette, but you can always make individual-sized versions as I did in my Rustic Blueberry and Cherry Galettes recipe. I recommend rolling these to no smaller than 8-10 inches so you’ll have room for the potatoes.
- I like to eat this as a light meal with a simple green salad, but you could also serve it as a breakfast galette with over-easy eggs on top, or as a side dish with something like this Cast Iron Pork Tenderloin or a roasted chicken.