Sunday, June 2, 2013

Caramelized Red Onion-Potato-Mozzarella Galettes

Using the bulbs of the red onions from the organic garden at the boys' school, I made a red onion and potato galette today - twice. Once for brunch and once, by request, for dinner. Guess they liked it.

I started with my recipe for Pâte Brisée. [Click name to go to the recipe post.]

Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.

Leaving a 2-inch border, fill the crust - with caramelized onions, sliced parboiled potatoes, and a handful for shredded mozzarella cheese - and fold up the edges to make a free-form galette. Drizzle the top with olive oil, sprinkled it with freshly ground sea salt and freshly ground pepper, and dot the top with sliced almonds. Bake in a 425 degree oven until lightly browned on the edges, approximately 50 minutes. Let cool for 10 minutes before slicing.

Galette #1

Galette #2
(I skipped the almonds on this one.)


*Update 6/4/2013: I am linking this post up the The Law Student's Cookbook's June 2013 Pantry Party. The theme is cheese. Caseophile that I am, how could I resist?!

While I used shredded mozzarella in these two galettes, get caseo-creative. Use whatever cheese you have in your pantry/fridge.


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