Running out of show-stopping ways to eat that basket-full of winter veg? You're probably craving something warm... but you just had soup. The obvious choice for this criteria: a tasty, textured, homemade galette. This tart is an easy, flavor-packed way to use up all those forgotten potatoes and onions rolling around in the bottom of your pantry someplace. This exceptional dish, for which you can make the pastry a day in advance for an even quicker meal, is one of our favorite winter staples because it's that dang good.
For the filling:
2 cloves garlic, minced
1 Tbsp. dill, chopped
1 Tbsp. parsley, chopped
Pecorino for garnish (optional)
For the crust:
1½ cups Local Roots all-purpose flour
½ tsp. salt
½ cup cold Local Roots butter, cut into small cubes
¼ cup ice water
1. Preheat oven to 350°F.
2. To make dough, combine all-purpose flour and salt.
3. Add butter into flour by rubbing cubes in between your fingers in the flour. Do this quickly, so butter doesn't get too warm.
4. Once you achieve a texture similar to coarse sand, add water.
5. Mix with your hands until fully incorporated and a dough is formed.
6. Wrap dough in plastic wrap and let rest in the fridge for at least an hour.
7. As dough is resting, boil potatoes in heavily salted water until tender.
8. Begin caramelizing onions by cooking them on low with a tablespoon of oil until they begin to become translucent and then brown. If they cook too quickly, add a splash of water.
9. Add garlic and a pinch of salt to the onions and stir. Cooking the onions should take 30-45 minutes.
10. Once potatoes are tender, drain from water and transfer to a bowl. Drizzle with olive oil and a generous amount of salt. Mix with a fork, lightly mashing. Taste for seasoning and adjust if needed.
11. When dough has rested, remove from fridge. You may need to let it sit at room temperature for an hour or so if it has rested overnight.
12. Between parchment paper, roll out the dough to about 10-12 inches in diameter.
13. Slide parchment paper onto a large sheet tray.
14. Drizzle dough with olive oil, and put potatoes in the middle, leaving a 2-inch ring of uncovered dough around the perimeter.
15. Top potatoes with caramelized onions.
16. Finally, fold up the edges, and brush crust with beaten egg.
17. Bake galette for 30-35 minutes until crust is golden brown.
18. Immediately, top warm galette with pecorino and fresh chopped herbs.
This recipe was created by Local Roots Recipe contributor Sachi Nagase / @bothand.nyc.
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