Makes 1 (10-inch) galette, serving 8 to 10
Here is a savory version of the free-form fruit tart known in France as a galette. Onions, sautéed until soft and sweet, are combined with sliced potatoes and grated Gruyère, an aged, wonderfully nutty cheese from Switzerland, for a comforting, all-season tart that is as welcome at the brunch table as it is at dinner.
- 1 recipe Flaky Pie or Tart Dough (page 177), prepared through Step 4
- 1½ tablespoons olive oil, plus 1 tablespoon for drizzling
- 1 large onion (12 ounces), thinly sliced
- ½ teaspoon finely chopped fresh thyme or rosemary
- ¼ teaspoon plus 1 pinch kosher salt
- Black pepper
- 4 ounces Gruyère cheese, coarsely grated
- 1 pound red potatoes, washed (left unpeeled) and cut into ¼-inch-thick slices
- 1 egg, lightly beaten
- Crème fraîche, for serving (optional)
- Golden caviar, for serving (optional)
Rolling Pin, Baking Sheet, Parchment Paper or a Silicone Mat, Medium Sauté Pan, Large Bowl, Pastry Brush, Paring Knife, Metal Spatula, Cooling Rack, Cake Lifter or Two Metal Spatulas or Tart Pan Bottom, Chef’s Knife.
The dough can be rolled out up to 2 days ahead, covered with plastic wrap, and refrigerated.
- Preheat the oven to 400°F and position an oven rack in the lower third. Line the baking sheet with parchment paper or a silicone mat. Following the general instructions in Steps 5 through 7 on page 178, roll the dough into a 13-inch round and transfer it to the baking sheet. Chill for 1 hour.
- Heat the 1½ tablespoons olive oil in the medium sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, 8 to 10 minutes. Stir in the thyme, ¼ teaspoon salt, and 5 grinds pepper and blend well. Transfer to a plate and set aside to cool.
- Combine the cooled onion mixture, cheese, and potatoes in the large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1½-inch border at the edge. Fold that border up around the filling, pleating it to make a pretty, circular enclosure and leaving the center open. Drizzle the filling with the remaining 1 tablespoon olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it shine and help it brown in the oven.
- Bake the galette for 45 to 50 minutes, until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Use the metal spatula to lift the edge of the galette slightly and check underneath. The bottom crust should be a beautiful brown color. Transfer to a rack to cool for 5 to 10 minutes.
- Transfer the galette to a serving plate with the cake lifter, 2 spatulas, or a tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of crème fraîche and spoonfuls of caviar. Storing Store uncovered at room temperature for up to 6 hours. Or cover with plastic wrap and refrigerate for up to 2 days. Reheat in a 400°F oven for 10 to 15 minutes before serving.
– From The Art and Soul of Baking by Sur La Table with Cindy Mushet, Andrews McMeel Publishing