Cher Noël, voici bien longtemps
(Dear Christmas, here you are after such a long time
If you're thinking you have too much on your plate (excuse the pun!) to make a beautiful side dish for your Christmas events, we've got something for you! We're sharing one of our favorites from camp this year ~ the Aparagus and Potato Galette.
Asparagus and Potato Galette
2 small Yukon gold potatoes, thinly sliced (peel or leave skins on)*
½ medium red onion, thinly sliced**
½ lb. asparagus, ends removed and cut into 1-inch pieces***
1 Tbsp. olive oil
¼ tsp. Kosher salt, to taste
¼ tsp black pepper, freshly ground to taste
1 cup Gruyère or Swiss cheese, grated
1 recipe pie dough****
1 tbsp. Dijon mustard
1 large egg
Heat oven to 425 degrees F.
In a large bowl, toss together the potatoes, onion, asparagus, olive oil, salt and pepper. Add the Gruyère or Swiss cheese and toss to combine. Set aside.
Lay out a piece of parchment and lightly flour the surface. Roll the pie dough into a 12-inch circle. Transfer the paper and crust onto a sheet pan.
Spread the mustard on the pie dough, leaving a 3-inch border around the edge. Spoon the potato-asparagus mixture onto the pie dough, leaving a 2 ½-inch border around the edge. Fold the border neatly over the potato mixture.*****
In a small bowl, whisk together the egg and 1 tablespoon water. Brush the crust with the egg mixture and bake until the crust is golden brown and the vegetables are tender, 30 to 35 minutes. (Cover with foil if the crust is browning too quickly). Transfer to a cutting board and cut into pieces. Serve while still warm.
Yield: about 8 servings
Galette Recipe Tips:
- If you do not have a mandaline to slice your potatoes very thin and want to ensure your potatoes cook through in the galette, make this small adjustment ~
Scrub the outside of the potatoes to remove any dirt or debris. You can either leave the skin on or peel it off.
Poke a few holes in the potatoes and microwave them on high power for 5 minutes. Par cooking will help to make sure the potatoes are completely cooked when the galette is finished. Then slice them into ¼-inch slices.
- **Want to add a little more flavor to your galette? Carmelize your onions! To do this, heat approx. 1 Tbsp of olive oil in a skillet on medium-high heat until the oil shimmers. Add the onions and coat with the olive oil in the pan, stirring occasionally until you have beautifully rich, browned results. This does add some extra time to the recipe but provides a richer, fuller flavor.
- ***How to trim asparagus ~ asparagus are long thin edible stalks. When you purchase them at the grocery store, make sure the tips of the asparagus are bright green and compact. The size of the asparagus doesn’t matter. The thicker the stalk the more mature it is but, it doesn’t affect the flavor. To trim, simply grab the stem in one hand and the stalk with the other and "SNAP!" This veggie will miraculously snap where the tough end meets the tender part of the asparagus. Toss the end and cut the tender portion that is left into 1" pieces.
- ****Save time and purchase pre-made pie dough! While nothing beats a pie dough from scratch, the pre-made doughs are ready to simply roll out and fill!
- *****It's easy to pleat the dough as the final touch. Fold dough the dough onto itself in regularly spaced directions.
YCA Pie Dough
- ½ cup butter, cut into pieces and chilled
- 1 cup all-purpose flour, plus extra for rolling dough
- ½ tsp salt
- ¼ cup ice water
- Cut the butter into small pieces and place in the freezer for 15 minutes.
- In the bowl of a food processor, combine flour and salt; pulse 3 to 4 times.
- Add the butter and pulse 5 to 6 times until texture looks mealy, or resembles coarse crumbs.
- Remove lid of food processor and sprinkle half of the ice water over the flour. Replace the lid and pulse 5 or 6 times. Add more water and pulse again until mixture begins to stick together and form a ball.
- Remove the dough from the bowl. Squeeze together until it forms a ball, and then press into a rounded disk, wrap with plastic and refrigerate for 30 minutes.
Yield: about 1 pie crust