Potato and Onion Galotte

-And get a few other things ready as well.-

-Seriously, though, the ferocity of my swearing is enough to make the bluest cheese blush.-

-Any sort of cheese you might have on hand will be just fine for this.-

Potato & Onion Galette Makes 1 Galette galette dough adapted from Simply Recipes
1 1/3 cup of all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
4 ounces (1 stick) butter, cut into cubes and frozen
1/4 cup of chilled water (plus a little more)
1 large red potato
1/2 onion
1 tablespoon LunaOlivo Mission olive oil
1 1/2 teaspoons fresh thyme, chopped
2 ounces blue cheese
3 ounces Gruyere
salt and pepper
Dijon mustard


1. Put the flour, salt, and sugar into a food processor and pulse to combine. Add the butter and pulse 9 times until the butter is in the size of peas. Slowly add the water while pulsing until the dough begins to form clumps and looks a bit like corn meal that pinches together easily. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.


2. Slice up the potato into 1/8-1/4-inch slices and set aside. Thinly slice the onion and toss in a saute pan with the olive oil, thyme, and some salt and pepper. Sauté until soft and lightly colored. Set aside to cool. Shred the Gruyere and crumble the blue cheese. Toss the potatoes, onion, and cheeses together and set aside.


3. Preheat oven to 375F. Roll out the dough out to 14-inches in diameter and of even thickness. Move to a parchment paper-lined baking sheet. Spread with a layer of mustard. Layer on the potato and onion mixture, leaving a 2 inch border. Fold in the 2-inch bordered edge over the filling and pleat the edges.


4. Bake for for 45-50 minutes or until crust is golden and the potatoes are easily pierced with a fork. Serve.