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Serves: 6 to 8 People
PATE BRISEE (Rich Shortcrust):
Makes one 10-11” pie crust + additional, or two 9” pie crusts
1 tsp. Salt
1/3 Cup Cold Water
1/2 lb. (2 sticks) Unsalted Butter, cut in cubes
2 Cups All-purpose Flour
Pie Weights
FILLING:
4 - 6 Medium-sized Red Potatoes
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Chopped Fresh Rosemary
2 Tbs. Unsalted Butter
2 Medium Onions, sliced
2 tsp. Sugar
1 tsp. Salt
1/2 tsp. Freshly Ground Black Pepper
1/4 Cup Grated Gruyere Cheese
METHOD:
Dissolve salt in water and place in the refrigerator. Place butter and flour in a mixer bowl. Chill bowl, ingredients and paddle blade for mixer in the freezer for at least 30 minutes
Using the paddle blade and the mixer at the slowest speed, cut butter into the flour until butter resembles coarse flakes of oatmeal. With the mixer running, slowly pour in the cold salted water and mix until the dough forms a ball. Shape into either one disk for one 11” crust or two disks for two 8-9 inches in diameter. Disks should be about 1/2 inch thick. Wrap disk in plastic wrap and refrigerate for 30 minutes. Place dough into plastic bag and leave to rest in refrigerator for at least 30 minutes.
Preheat oven to 400 degrees. Roll out pastry into large round. Cover with plastic wrap and refrigerate while you prepare the potatoes and remaining ingredients.
Slice potatoes into thin rounds, using a mandoline. Place in large bowl. Pour olive oil over potatoes and then add in half of the rosemary. Mix to coat potatoes well. Set aside.
In large skillet, melt unsalted butter over medium-high heat. When butter is hot, add in onions and sauté. Sauté until golden brown in color, add in 2 teaspoons of sugar and sauté until sugar has been incorporated into the onions. Remove from heat.
Layer potatoes in fan like pattern on top of pastry. Place onions on top of potatoes and distribute evenly. Sprinkle with additional rosemary. Top with Gruyere Cheese. Fold edges up and over around edges of the tart.
Place Galette in oven and cook at 400 for 20 – 25 minutes.
Remove from oven when crust is golden brown, cheese has melted and is bubbly and when a fork inserted into a potato slice feels soft.
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