POTATO ASIAGO & CARAMELIZED ONION GALETTE

Potato Asiago & Caramelized Onion Galette image

Number Of Ingredients 21

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Ingredients

1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water
1 batch Filling: White wine caramelized onions
1 pound Yukon Gold potatoes sliced thin
3 tablespoons butter
1 tablespoon heavy cream
1 1/4 cups grated Asiago
5 sprigs thyme, leaves removed from stems
3 cloves garlic, minced
1 Zest from one small lemon
1 teaspoon Salt and pepper
1 egg, beaten
1/2 Caramelized Onions: white onion thin sliced
1 tablespoon chopped sage
1/4 teaspoon sugar
1/3 cup dry white wine
1 pinch salt

Steps:

Make the Dough: Can be made ahead and refrigerated for a day or two. Grate the butter into a small bowl and place in the freezer for about 8-10 min. In a large bowl mix flour, salt, sugar, and cheese. When the butter is nice and cold, mix into the flour with a pastry cutter (I 100% used my hands and just worked quickly so as not to melt the butter). When the mixture begins to clump together, slowly add water. Only add as much as needed to form a ball! Start with ¼ cup and increase as you mix. You don't want a wet dough. On a floured surface shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
Make the Onions: Heat 2 Tbsp. olive oil in a medium saucepan over medium heat. Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary. After about 20 minutes add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go for an hour. Just don't wander away and leave them unattended, they can stick and burn. When the onions have acquired that nice deep golden tan, add in the wine and cook for about 2-3 minutes, until the liquid has evaporated. Set aside to cool before assembling the galette.
Assemble the Galette: Preheat oven to 400° F. Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape, about 1/8 in. thick. Place about ½ of the onions in the center of the dough, followed by all of the garlic, and about ½ of the potato slices. Leave about a 1 ½ to 2 in. border. See photos above. Lightly season with salt and pepper and top with ½ of the cheese and thyme. Drizzle with ½ of the butter mixture. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese and thyme and lemon zest. Folded the edges of the dough over, brush with egg wash, and bake for about 45-50 minutes until golden brown. Let cool for about 5-10 minutes before serving.