Potato & Onion Galette with Goat Cheese

Last year, I attempted to make my first galette, and even though it was messy and overfilled, I was hooked! I had gotten a whole box of stone fruit from a local farm, and turning it into a galette was not only fun but tasty. I love that you can make them sweet or savory, and I’ve truly never made a bad combo.

As someone who does not consider herself good at baking, I love that galettes have that rustic look, and even when you think you were messy, it always comes out so pretty. Now that I have a food processor though, the process is SO much easier, and the dough stays apart much easier.

There are tons of galette dough recipes online, so you can try different methods (some don’t even use a food processor!), but I’ve been using this pie dough recipe from Tartine! I was introduced to it by Kristin at The Barn in North Carolina! I took a cooking class there and we made this galette recipe. It’s so easy and tasty, and if you are ever in North Carolina, I highly recommend checking out her cooking classes.

Ingredients (makes 1 galette, serves 4-6)

Galette Dough

• 1/2 teaspoon salt

• 1/3 cup very cold water

• 1 1/2 cups plus 1 tablespoon all-purpose flour

• 1 stick butter + 2.5 tbsp (10.5 tbsp total) unsalted butter, very cold

Galette Filling

• 2 tbsp olive oil

• 1 large yellow onion, thinly sliced

• 5 oz goat cheese

• 1 small russet potato, thinly sliced crosswise into rounds

• 1/4 cup Parmesan cheese

• A few sprigs of fresh rosemary

• 1 egg, beaten

• Everything But The Bagel Seasoning (optional)

1. Mix the salt into your very cold water. Cut your very cold butter into 1-inch pieces (I like to stick it in the freezer right before using).

2. Add the flour and butter pieces to a food processor, and pulse until butter is in pea-sized pieces. Drizzle in the cold salted water and pulse until a ball forms. Transfer to a flour-lined work surface, and form into a 1-inch thick disk with your hands. Wrap with plastic, and chill in the fridge for at least 2 hours. Let cool slightly before working with the dough.

3. Preheat your oven to 425 F. First, prepare the onion. Heat up a large pan on medium-low heat, and add the olive oil. Add your sliced onions and cook for 10-15 minutes, stirring frequently to prevent burning. Onions should be brown and soft.

4. When you’re ready to use the dough, use a rolling pin to shape into a rough circle, about 1/8 in thick. It’s okay if the shape isn’t perfect. Transfer the dough carefully to a parchment paper-lined baking sheet.

5. Spread the goat cheese along the middle of the galette, dough, leaving a 3-inch border like a pizza crust (you’ll fold this over). Sprinkle on half of the onion, then layer on the potato slices, and then finish off with the remaining onion. Top with Parmesan and fresh rosemary.

6. Fold over the edges to cover the potato and onion mixture, and brush with egg. Top with Everything But The Bagel Seasoning, if desired! Bake for 30 minutes until edges are golden brown.