Tag Archives: onion

Yet Another Savory Galette – Turkey, Gruyere, Green Beans

14 Oct

Gruyere, Turkey, Green Bean Galette

Turkey, Gruyere, Green Bean Galette

Class were extra short today so I only had to be at school until 11:30 a.m. meaning that I could go home-home early, relax – well not really but hey – and to pay some overdue respect for my beautiful kitchen with black and white! My beloved bench scraper and mixing bowls have been gathering dust in the cupboards. Poor things! Oh, how I’ve missed you so!

Since I had time, IGruyere Cheese whipped up some flaky pie crust/galette dough that I was going to use for dinner; I had decided that I’d surprise my mom whom I haven’t seen in a while with dinner. (For recipe, click here). I placed the finished dough in the freezer to harden. I patiently waited for the time to past. To keep busy, I did my homework and studied. I diligently worked glancing at the clock every 20 minutes. As I have come to know from experience with working with homemade pie dough, getting the dough to harden so that the butter does not melt is very important when trying to roll out the dough. Remember this if you want to end up with a workable dough that doesn’t smear or tear as easily.

Anywho, when the time came for the dough to come out of the freezer, I had actually lost Turkey, Green Bean, Potato Mixturetrack of time. It was already 4:10 pm when I stood up from the study desk so I knew that I would have to work fast to get dinner in time. I chopped up some fresh string beans, sliced a couple pieces of garlic, half a red onion, (thinly sliced) 3 red potatoes, and defrosted Jenny-O’s Lean Ground Turkey – a personal favorite substitute for ground beef. :) I sauteed them starting with the garlic, the onion, the ground turkey, and the potatoes. I tossed in the green beans and mushrooms last. I even diced up a tomato too and threw that it – I was getting real creative now. I was just rummaging through the refrigerator, chopping and slicing, and tossing everything into the wok I had at home. The smell was beautiful. After the mushpot had cooled down, I added in 1/2 cup (4 ounces) of Gruyere cheese, pepper, Italian seasoning, garlic powder, and some Cayenne pepper powder. This is what gives the galette its powerful flavor. (But by no means is the flavor overpowering. It’s rather flavorful in a subtle way).

Of course, before I started my crazy rampage, I rolled out the dough and preheated the oven to 400 F so that once I was done and the mushpot was filled to the brim, the galette could just go in and cook for its usual 45 minutes. Oh, and yes, I did have the one-egg wash for the glaze over the dough. This is what gives the crust its glossy look.

Here was the experimental outcome. I tried not to over power the galette with too much of any one thing, and I think it came out pretty well. It sort of ended up burning a bit, but it was so delicious anyhow. Plus my mom gave it a thumbs up. I couldn’t tell whether she was happy that I had come home for a surprise or that I had made her a surprise dinner, or both.

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A Savory Onion, Potato, Gruyere Galette

3 Aug

Recipe from Sur La Table; recipe also available on blog

I attended baking class at my local Sur La Table downtown. I’ve learned good tips about baking with cookies, pies, tarts, souffles, and just kitchen tips in general. One of the best things is that I got to keep all 25 recipes. :) The Onion, Potato, Gruyere (Cheese) Galette was a big hit at home so I decided I’d try to recreate the galette at home by myself (without the crew at the class). In case you don’t know what a galette is, a galette is a French pastry tart that can either be made sweet with fruit or savory for a dinner.

Here’s my result!


Here’s the recipe in case you wish to tackle it. You can also use your own high-quality pie dough from the store, but if you’re extra ambitious you use the following recipe for flaky, homemade pie/tart crust.

I know that there looks like there is a lot of directions to read, but it’s actually a lot easier than that. Don’t be intimidated!

Pie/Tart Crust Recipe

*Can be made up to 2 days ahead, cover with plastic wrap, and keep refrigerator.

Ingredients

  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
  • 3 to 4 tablespoons cold water (I ended up using more; you need just enough water to allow the flour and butter to come together to make a dough)
  • 1 1/4 cup (6 1/4 ounces) unbleached, all-purpose flour
  • 1 1/4 teaspoons sugar (omit for an savory crust; I forgot to do this and it turned out fine)
  • 1/4 teaspoon salt


Equipment: small measuring cup, pastry blender or food processor, large bowl rolling pin, pastry brush(/span>

Directions:



Potato, Onion, & Gruyere Galette Recipe

Ingredients:

  • 1 recipe Pie/Tart Dough (see above)
  • 1 1/4 tbs olive oil, plus 1 tbs for drizzling
  • 1 large onion (12 ounces), thinly sliced
  • 1/4 tsp finely chopped fresh thyme or rosemary (I used both)
  • 1/4 tsp plus 1 pinch kosher salt
  • black pepper
  • 4 ounces Gruyere cheese; coarsely grated
  • 1 lb red potatoes, washed (left unpeeled) and cut into 1/4-inch thick slices
  • 1 egg, lightly beaten

Equipment: rolling pin, baking sheet, parchement paper or a sillicone mat, medium saute pan large bowl, pastry brush, pairing knige, metal spatula, cooling rack, cake lifter or two metal spatulas, tart pan bottom, chef’s knife

Directions:

  1. Preheat oven to 400 degree Fahrenheit and position an oven rack in the lower third. Line the baking sheet with parchment paper or a silicone mat. Roll the dough out starting from the center outward while rotating the dough until the dough is circular and about 13 inches in diameter. Transfer to baking sheet and chill for 1 hour.
  2. Heat the 1/2 tbl olive oil in the medium saute pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, about 8 to 10 minutes. (It only took me 8 minutes). Stire in the thyme, 1/4 teaspoon salt, and 5 grinds pepper and blender well. Transfer to a plate and set aside to cool.
  3. Combine the cooled onion mixture, cheese, and potatoes in a large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1.5 inch border at the edge. Fold that border up around the filling, pleating it to make a pretty enclosure and leaving the center open. Drizzle the filling with the remaining 1 tbp olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it a shine and help it brown in the oven.
  4. Bake the galette for 45 to 50 minutes. (It took my galette only 45 minutes), or until the pastry is golden brown and the potatoes are soft when tested with a pairing knife or skewer. Use the metal spatula to life the edge of the galette sightly and check underneath to see if the bottom crust is a beautiful brown color. If so, transfer to a rack to cool for 5 to 10 minutes.
  5. Transfer galette to a serving plate with the cake lighter or 2 spatulas or tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of creme fraiche and spoonfuls of caviar.

Storing:
Store uncovered at room temperature for up to 6 hours, or cover with plastic wrap and refrigerator for up to days. Reheat in a 400 F for 10 to 15 minutes before serving.

I hope you enjoy! :)