Potato and Gruyere Galette
Potato and Gruyere Galette
Servings: 8 servings
- 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
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 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 the pie dough to the fridge 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. 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 on top of the filling. Spread evenly.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.Drizzle lightly or brush olive oil over the potatoes. Sprinkle with salt and black pepper. Place in 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. This is amazing eaten right away, but you if you don't eat it all the day of, it will store well in the fridge in an airtight container for up to 3 days!Now, sit back and enjoy. You deserve it.