This is what happens when you say to Kat “Sure, bring whatever you want to our New Year’s Eve get-together” Yep. Comfort-food wrapped up in duck-fat. Carbo-loading is good for you, right?
Ingredients
For the dough
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cold
3-6 tablespoons ice cold water
For the Filling
White wine caramelized onions (see below)
4 small (about 1 1/2 pounds) Yukon Gold potatoes sliced very thin
2 tablespoons rendered duck fat
1 1/4 cups grated Asiago
5 sprigs of thyme, leaves removed from stems
Salt and pepper
One egg, beaten
For the Caramelized Onions
2 small yellow onions, thinly sliced
1 teaspoon sugar
1/3 cup dry white wine
Salt to taste
Directions
Prepare your crust: In a bowl, combine the flour and salt. Cut in the butter, blending until the mixture resembles coarse sand (with some larger pieces of butter). Add in four or five tablespoons of the ice water, using a fork to mix the dough together. Add more water, one tablespoon at a time, just until the dough comes together in a slightly crumbly ball. Turn the dough out to a lightly floured surface. Use your hands to shape the dough into a flattened disc. Wrap tightly in plastic wrap and refrigerate for a minimum of 1 hour (up to 24 hours).
Next, make your onions (takes about 45 minutes). Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary. After about 20 minutes add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go a little longer. When the onions have turned that nice deep golden tan, add in the wine and cook for about 2-3 minutes, until the liquid has evaporated. Set aside to cool before assembling the galette.
To assemble the galette: Preheat oven to 400F. You can either prepare in a cast iron pan or on a baking sheet. I did the former. Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape (doesn’t need to be perfect) about 1/4 inch thick. nestle into the cast iron pan, leaving considerable overhang. Place about half of the onions in the center of the dough, and about half of the potato slices. Lightly season with salt and pepper and top with half of the cheese and thyme. Drizzle with 1 tablespoon of the duck fat. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese, thyme and duck fat. Fold the edges of the dough over, brush with egg wash, and bake for about 45-50 minutes until golden brown. Let cool for about 5-10 minutes before serving.
Can be served warm or at room temperature.
