Ok, I’m going to tell you right now that making pie crust isn’t hard. It really isn’t!! Just a little time consuming since you have to make sure it’s cold and refrigerate a few times. Which you need so that when you bake it the butter melting it leaves pockets in the dough, which will give you a nice flaky crust rather than a dense slab of slate.
I love this Science of Pie article since they go into the “Why’s” and “How” of pie crust. Just in case you want to nerd out a bit.
What I love about pie crust is that it’s so versatile! Sweet. Savory. Big pie. Small pie. Life of Pi… you name it and you can pie it!
In this instance, I decided to go with the lesser known “pie” form of a galette. It’s an open pie filled with whatever your little hearts desire, then pleat the edges around the filling. I love this because it looks more rustic and homemade. Although I would definitely consider this a more Fall recipe, but it looked so good that I couldn’t resist!
The mixture of the savory from the rosemary and cheese are complimented by the sweetness of the caramelized onions and sweet potatoes. Not to mention that the embrace of buttery pie crust makes this so picturesque! Looky at that loveliness!
The gruyère is a great cheese for this galette because of its light-nutty flavor. It compliments the spices and potatoes rather than overwhelm it. Freshly grated loveliness!
Why does good food take so long to cool??? I want to eat this immediately, but also want to preserve my taste buds for future yumminess. WHY IS MY LIFE SO HARD?
Add a side salad to make it healthy… I swear it’ll work! One of my favorite side salads is so simple I almost feel bad. It’s arugula with a basil vinaigrette and a touch of balsamic glaze from Trader Joe’s. The flavor adds a nice fresh and peppery aspect to the more hearty dishes. And you get your veggies in for the day! Double whamy!
Potato, Caramelized Onion, and Gruyère Galette
Yield: Makes about 2 small galettes or one big one
Total Time: 2 hours
- Standard pie crust (See recipe here)
- 2 pounds of potatoes (I used 1 large russet potato and 1 sweet potato), thinly sliced in ¼ inch rounds, cleaned and unpeeled
- ½ sweet yellow onion, thinly sliced
- ¼ cup of shredded gruyere cheese
- 2 teaspoons of salt
- Black pepper to taste
- 2 TBSP of olive oil
- 2 teaspoons of rosemary or 1 fresh sprig of rosemary
- 1 egg
- 1 TBSP of unsalted butter
- I would make pie crust either earlier that day or the day before and store in the fridge until you’re ready to roll-out.
- Preheat oven to 400°℉ and line a baking sheet with parchment paper.
- Saute the onions in a tablespoon of olive oil until they are caramelized to a nice brown color. Then add the still hot onions to a bow and let the mixture cool.
- Toss the sliced potatoes with melted butter, salt and pepper, and rosemary.
- While the filling is cooling, now is the time to roll out your pie dough. This is where you can decide the size. I like to make several galettes so that I can share one with someone, or freeze one for later. Just note, if you make one galette, you’re going to get more layers of potato, whereas if you make several then you’ll have a more shallow filling. So on a floured surface place your pie dough and roll out to ¼ thickness. Transfer to the parchment lined baking dish. *Tip: drape your rolled out dough over the rolling pin to help transfer.
- So you can either dump everything onto the pie crust, or you can make things pretty and arrange them neatly. You do you, boo! Make sure to leave about 2 inches of crust around the edge. Add the onions evenly on the potatoes, and then add the shredded gruyere on top of that. Top with remaining olive oil and some more cracked pepper.
- Now for the fun part… time to pleat the edges. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Beat the egg and add a little water to make an egg wash and brush over the pie dough pleats.
- Bake for 45-50 minutes in the oven and DON”T PEEK! Unless it’s smoking, in which case you may peek. Once the crust is golden brown and the cheese is bubbly, it’s time to take out!
- Cool then serve and ENJOY!