September 23, 2006

Potato – Apple Galette

Serves 4.

For the dough:

3 cups baked potato (from 2 or 3 Russet potatoes), refrigerated overnight
¼ cup flour
4 tbs chilled butter
½ t sea salt or kosher salt
2 egg yolks

For the topping:

2 tbs unsalted butter
1 small sweet onion, sliced thin
1 t fresh thyme leaves
2 medium apples, peeled and cored

For the dough: In a food processor, combine the baked potato, 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 4 ½-inch round. Placed 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.

Recipe by Russell Cronkhite, reprinted from the Washington Post, September 13, 2006.

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