It seems like the summer is going incredibly fast. It’s almost September! The pool is closed for the season, and the leaves are already starting to fall off the trees. And fortunately, the busy season at work is almost over. I know that I haven’t posted for a while, but I truthfully haven’t been doing anything exciting with my CSA veggies (or with any food, for that matter). Oh, I’ve been doing a lot of grilling, I’ve made some tasty pasta, but nothing fun – I’ve just been cooking to eat.
Tonight, I wanted to cook for the enjoyment of cooking (as well as the eating part – I like that, too!). I also wanted to use some of my CSA ingredients in a way that isn’t typical weeknight cooking for me.
Enter the galette! I’m still totally in love with the Zucchini and Ricotta Galette that I made this summer, but I didn’t want to eat zucchini again. So, I set out to find another galette recipe. As it turns out, I found a ton! Savory and sweet options that all sounded fantastic! So, I took some ideas from different recipes and made a Potato and Gruyere Galette that was so good, I literally stopped eating it at one point and said out loud, “Darn, that is good!”. (I didn’t say darn, but I’m self-editing.) Good thing my cats already think I’m crazy!
I used potatoes and onions from my CSA this week, fresh thyme from my herb garden, and served myself a big ol’ wedge with a side of CSA cherry tomatoes. Glorious!
I used the dough recipe from Smitten Kitchen (same recipe I used for the Zucchini and Ricotta Galette), but here’s the recipe for the filling:
- Olive oil
- 1 medium red onion, 1 medium white onion – thinly sliced
- 2-3 sprigs of fresh thyme, chopped
- black pepper
- about a half cup (maybe a little more) Gruyere cheese, grated
- 5 red potatoes, unpeeled, cut into thin slices (about 1/4 inch slices)
- 1 egg
I sauted the onions with a bit of olive oil until they were soft and slightly translucent (8-10 minutes). I added a pinch of salt, some pepper and the fresh thyme and transferred the onions to a bowl to cool.
Once the onions were cool, I mixed the onions, cheese and potatoes together in a large bowl.
I took the galette dough out of the fridge and rolled it out until it was a circle about 12 inches in diameter. I poured the potato/cheese/onion filling in the middle of the dough and crimped the edges up around it. I drizzled a little olive oil over the filling and brushed the edges of the dough with the beaten egg to give it that golden brown color.
I popped it in the oven (oops, I preheated the oven to 400 degrees) for about 40 minutes. The dough was golden and beautiful, and the potatoes were just a little bit soft when I poked them.
I put the galette on a cooling rack for about 8 minutes ( I was going to wait 10, but it smelled REALLY good) before slicing and eating it. Yummy!
It tastes sort of like a really good baked potato, but with a flaky pastry crust. Awesome.