Potato Onion Galette
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Potato Onion Galette
  Potato    Onion  
Last updated 6/12/2012 12:58:50 AM. Recipe ID 21666. Report a problem with this recipe.
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      Title: Potato onion galette
 Categories: Baker
      Yield: 4 Servings
 
      1    Recipe Pate Brisee
      1 tb Unsalted butter
      2 tb Oil
      1 tb Fresh thyme, chopped
           Kosher salt
           Pepper
      3 md Onions (about 1 1/4 pounds),
           Thinly sliced
  1 1/4 lb Potatoes, peeled and diced
           In 1/2-inch cubes
      6 tb Parmesan cheese
           Egg wash (lightly beaten egg
           With 1 teaspoon milk)
 
  Make the pate Brisee and roll into a cylinder.  Chill for 1/2 hour or
  up to 3 days.
  
  Heat the butter and 1 tablespoon of the oil in a large skillet.
  Season with salt, pepper and thyme and cook the onions over medium
  low heat until caramelized.  Remove the onions from skillet and set
  aside in a bowl to cool.  Heat the remaining tablespoon of oil in the
  skillet and saute the potatoes, seasoned with salt and pepper, until
  about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4
  cup Parmesan and set aside to cool completely.  Preheat oven to 400
  degrees. Cut the cylinder of dough in half and refrigerate one half.
  Press the piece of dough into a rectangle and then roll it, on a
  lightly floured surface, into a rectangle measuring about 17 x 8
  inches. Brush off any excess flour and transfer the dough to an
  ungreased cookie sheet. Position it so that there is room for the
  second piece.  Refrigerate the tray while you roll out the second
  piece of dough in the same way and place it on the cookie sheet.
  Using a serrated pastry wheel, trim the edges of the rectangles to
  even them. Cut a "v" out of each corner to prevent the dough from
  bunching when it's folded. Spread half the potato/onion mixture on
  each, leaving a 1 1/2-inch border all around. Fold up the edges.
  Brush the dough with egg wash and sprinkle the remaining Parmesan
  over the dough and filling. Bake about 40 minutes, or until the crust
  is nicely browned. Slice each section on the diagonal into about 6
  pieces.
  
  Yield: about 12 slices
  




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Recipe ID 21666 (Apr 03, 2005)

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