Herbed Potato-Onion Galettes

For what was a bittersweet Bon Voyage! party this weekend, I signed up to bring two Veggie Galettes. This is quickly becoming my potluck go-to. It's fairly easy and always seems to be a hit.

I started with my recipe for Pâte Brisée. [Click name to go to the recipe post.] One regular and one gluten-free.

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, fresh herbs (I used thyme and Italian parsley, roughly chopped) sliced parboiled potatoes, and a handful of parmesan cheese - and fold up the edges to make a free-form galette. Drizzle the top with olive oil, sprinkle it with freshly ground sea salt and freshly ground pepper. Bake in a 425 degree oven until lightly browned on the edges, approximately 50 minutes. Let cool for 10 minutes before slicing.