Potato galettes traditionally are made on a base of thinly sliced potatoes or, as in this recipe, using dough made from day-old baked potatoes. Serve the galette with a salad of field greens and goat cheese or alongside smoked salmon topped with creme fraiche.
- For the dough
- 3 cups baked potatoes (from 2-3 russet potatoes), refrigerated overnight*
- 1/4 cup flour
- 1/2 stick (2 ounces) chilled unsalted butter
- 1/2 teaspoon sea salt or kosher salt
- 2 large egg yolks
- For the topping
- 2 tablespoons unsalted butter
- 1 small sweet onion, sliced thin
- 1 teaspoon thyme leaves
- 2 medium apples, peeled and cored
For the dough: In a food processor, combine the baked potato flesh, flour, butter and salt. Pulse into a coarse, crumbly meal, as you would for pie dough. Turn the mixture out onto a lightly floured surface; make a well in the center and add the yolks. Using your hands, knead the yolks into the mixture just enough to form a dough. Roll the dough into a cylinder, wrap in plastic wrap and refrigerate for 30 to 40 minutes.
For the topping: In a small skillet over medium heat, melt the butter until it is bubbling. Add the sliced onions and cook for 2 to 3 minutes, until translucent and soft. Add the thyme leaves, remove from heat and cool to room temperature.
To assemble: Preheat the oven to 400 degrees.
Slice the dough into 4 equal disks and press each disk into a 4 1/2-inch round. Place the rounds into individual buttered 5-inch tart pans or free-form on a lightly greased baking sheet. Cut the apples into quarters, and cut each quarter into thin slices. Arrange the apple slices in a single overlapping layer around the top of the dough, filling in the center with the smaller pieces. Scatter the onion mixture over the apple slices. Bake for 30 to 35 minutes, until the dough is golden, the apples are cooked and the onions are beginning to brown. Cool for 5 minutes before removing from the tart pans or baking sheet. Serve warm.
*NOTE: After baking the potato, wait until it is cool enough to handle comfortably and cut it in half. Using a fork, scrape out the potato flesh onto a large, flat dish, reserving the peel for a potato-skin snack. Cover and refrigerate.
Adapted from a recipe by Russell Cronkhite, former chef at Blair House and author of "A Return to Sunday Dinner" (Multnomah, 2003).
Tested by Annie Groer.
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