Since I had already made the pie crust and there was enough for two, I thought a savory galette might be good. I am staying with a friend while waiting for my new home to close escrow next week, and we both love to cook. I was looking online and found a recipe for potato galette. We have been trying to order our food online with the COVET 19 and she sort of accidentally ordered way too many potatoes. So instead of nine potatoes, she received nine pounds of potatoes. How to creatively use more potatoes.
Use the other half of the pie crust recipe that I made yesterday:
3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar
1 tsp Salt
2 sticks (220g) of Butter
(small cold cubed)
1 beaten Egg mixed with
3/4 cup Milk (cold)
HOW TO PREPARE PASTRY:
- Mix flour, sugar & salt to evenly distribute the dry ingredients
- Add cold butter cubes with the flour mix and work with hands or pastry knives until it transforms into small pea-sized crumbs
(Use cold utensils )
3) Add egg and milk mixture till the mixture comes together
- Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
(do not knead)
- Incorporate all ingredients together to form a dryish dough
- Wrap it well with cling film & refrigerate for 1 hour
- Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
- Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
- Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
2 potatoes ( I used Yukon) slice thinly with a Mandolin (1/8″ thick)
4 TB unsalted butter
1 Yellow onion ( I had half a red and a shallot) so used those
Bacon – you pick how much, but be cooked and cut up (Maybe 2 slices)
Spinach = (one big bunch) cooked down with garlic
1/2 cup Parmesan or Romano Shredded Cheese
Egg wash – one egg whisked with a little water
2 tablespoons chopped chives
3 tablespoons white vinegar
Freshly ground black pepper
Flaky salt, for topping
HOW TO PUT IT TOGETHER
- In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
- Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
- Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.