Potato Asiago & Caramelized Onion Galette


"But when fall comes, kicking summer out on its treacherous ass as it always does one day sometime after the midpoint of September, it stays awhile like an old friend that you have missed. It settles in the way an old friend will settle into your favorite chair and take out his pipe and light it and then fill the afternoon with stories of places he has been and things he has done since last he saw you.” 



Butter and cheese and potatoes. My interest has already piqued, has yours? Imagine if you will a golden flaky crust, flecked with delicate morsels of Grana Padano. Within this crust sits caramelized onions infused with sage and cooked down in white wine. Then, a generous sprinkling of crushed raw garlic. Next the thin slices of potatoes, salted and peppered. Followed by shredded Asiago, a dusting of lemon zest, and a few more scattered onions. 

The ingredients are simple and yet create such a wealth of savory flavors. I like to serve it with a bit more fresh time and lemon zest to brighten what is undeniably a rich dish. But allow me this indulgence. It is fall after all. And besides, Simon and I ate this with a light salad of mixed greens. 

Potato Asiago & Caramelized Onion Galette


Ingredients
Serves 6-8
For the Dough
  • 1 stick (cold) unsalted butter
  • 1 & 1/3 cups flour
  • ¼ tsp salt
  • pinch sugar
  • ¼ cup grated Grana Padano or Parmesan
  • 1/3 cups ice water (only add as much as needed)
For the Filling
  • White wine caramelized onions (recipe follows)
  • 2 small (about 1 lb.) Yukon Gold potatoes sliced thin (I used a mandolin)
  • 3 Tbsp. butter with 1 Tbsp. cream (cream is optional)
  • 1 ¼ cups grated Asiago
  • 5 sprigs of thyme, leaves removed from stems
  • 3 cloves garlic, minced
  • Zest from one small lemon
  • Salt and pepper
  • One egg, beaten
For the Caramelized Onions
  • 1 small white onion, thinly sliced
  • 1 Tbsp. chopped sage
  • ¼ tsp. of sugar
  • 1/3 cup dry white wine
  • Salt to taste
Directions
Make the Dough
Can be made ahead and refrigerated for a day or two
  1. Grate the butter into a small bowl and place in the freezer for about 8-10 min.
  2. In a large bowl mix flour, salt, sugar, and cheese.
  3. When the butter is nice and cold, mix into the flour with a pastry cutter (I 100% used my hands and just worked quickly so as not to melt the butter).
  4. When the mixture begins to clump together, slowly add water. Only add as much as needed to form a ball! Start with ¼ cup and increase as you mix. You don’t want a wet dough.
  5. On a floured surface shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
Meanwhile Make the Onions
*Takes about 45 minutes
  1. Heat 2 Tbsp. olive oil in a medium saucepan over medium heat.
  2. Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary.
  3. After about 20 minutes add sugar and season with a bit of salt.
  4. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go for an hour. Just don’t wander away and leave them unattended, they can stick and burn.
  5. When the onions have acquired that nice deep golden tan, add in the wine and cook for about 2-3 minutes, until the liquid has evaporated.
  6. Set aside to cool before assembling the galette.
Assemble the Galette
  1. Preheat oven to 400° F.
  2. Lay out a large sheet of parchment paper on your work surface.
  3. Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape (doesn’t need to be perfect) about 1/8 in. thick.
  4. Place about ½ of the onions in the center of the dough, followed by all of the garlic, and about ½ of the potato slices. Leave about a 1 ½ to 2 in. border. See photos above.
  5. Lightly season with salt and pepper and top with ½ of the cheese and thyme.
  6. Drizzle with ½ of the butter mixture.
  7. Follow with the rest of the potatoes, more salt and pepper, the remaining onions*, cheese and thyme and lemon zest.
  8. Folded the edges of the dough over, brush with egg wash, and bake for about 45-50 minutes until golden brown.
  9. Let cool for about 5-10 minutes before serving.
Serve with white wine and some mixed greens tossed in olive oil, lemon juice, and a little red wine vinegar.
Enjoy!
Notes:
  • I think this is most likely best eaten the same day, but I have some leftovers I plan on eating later so I’ll update you on how it held up!
  • You can really use any kind of cheese you’d like for this but I love the flavor of Asiago.
  • You’ll note I have onions on the top of my galette. They burned just a bit and I would probably put them under the last layer of cheese next time.
  • For the caramelized onions you can definitely skip the wine, but I do think it adds such wonderful flavor!

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