Sweet and Savory

The last thing I baked this weekend was a Potato, Onion, and Gruyere Galette. This was simply delicious and turned out so well. I think I went through pounds of butter this weekend. It is hard to screw up buttery, cheesy, and garlicky goodness, so that has been taken into account. But this recipe does not disappoint. Ian made the filling and I made the crust. What a team.

The crust is a standard pie or tart recipe (use your favorite-there are many to choose from) rolled out into a 13-inch round. Refrigerate for one hour. While that is chilling, the filling should be sauteing.

Heat 1 1/2 tablespoons of olive oil over medium-high heat. Add in one large onion thinly sliced and stir occasionally until soft and lightly colored. Stir in 1/2 teaspoon finely chopped thyme or rosemary and five grinds of pepper. We added in some fresh white corn for flavor. Blend well. Transfer to a bowl and set aside to cool.

Combine the cooled onion mixture, cheese (4 ounces Gruyere) and 1 lb of red potatoes cut into 1/4-inch-thick slices. Mound the filling in the center with a 1 1/2 inch border. Fold the border over around the filling and brush the dough with a beaten egg.

Bake at 400 degrees for 45-50 minutes, until the pastry is golden brown. This is best baked on a silicone mat or parchment paper over a baking sheet.