Potato Asiago & Caramelized Onion Galette
Buttery, cheesy potatoes and caramelized onions infused with sage and encased in a golden flaky crust - make this on a cold night and serve with fresh greens and a crisp white wine!
- For the Dough
- 1 stick (cold) unsalted butter
- 1 & ⅓ cups flour
- ¼ tsp salt
- pinch sugar
- ¼ cup grated Grana Padano or Parmesan
- ⅓ 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
- ⅓ cup dry white wine
- Salt to taste
- Make the Dough
- Grate the butter into a small bowl and place in the freezer for about 8-10 min.
- In a large bowl mix flour, salt, sugar, and cheese.
- 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).
- 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.
- 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
- Heat 2 Tbsp. olive oil in a medium saucepan over medium heat.
- Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary.
- After about 20 minutes add sugar and season with a bit of salt.
- 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.
- 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.
- Set aside to cool before assembling the galette.
- Assemble the Galette
- Lay out a large sheet of parchment paper on your work surface.
- 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 ⅛ in. thick.
- 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.
- Lightly season with salt and pepper and top with ½ of the cheese and thyme.
- Drizzle with ½ of the butter mixture.
- Follow with the rest of the potatoes, more salt and pepper, the remaining onions*, cheese and thyme and lemon zest.
- Folded the edges of the dough over, brush with egg wash, and bake in the Roasting Oven for about 45-50 minutes until golden brown.
- 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.
All rights and material belong to owners agaaustralia.com.au