Rustic Potato and Fennel Galette

Name: Rustic Potato and Fennel Galette
Prep time: 10 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 1/4 c. all-purpose flour; 1 tbsp. Thyme leaves; 1/2 tsp. Kosher salt; 1/2 c. cold unsalted butter, cut up (1 stick); 1 tbsp. distilled white vinegar; 1 tbsp. ice-cold water, plus 1-2 teaspoon to add if necessary; 1 small bulb fennel, very thinly sliced; 1 Yukon gold potato, very thinly sliced; 1/2 small red onion, very thinly sliced; 2 tbsp. olive oil; pepper; Kosher salt; 3 oz. shredded Gruyère cheese; 1 egg, beaten

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

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rustic potato and fennel galette on parchment paper

Mike Garten

Yields:

Active Time:

10 mins

Total Time:

1 hr 5 mins

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Ingredients

Savory Thyme Dough

1 1/4 cups all-purpose flour
1 Tbsp. Thyme leaves
1/2 tsp. Kosher salt
1/2 cup cold unsalted butter, cut up (1 stick)
1 Tbsp. distilled white vinegar
1 Tbsp. ice-cold water, plus 1-2 teaspoon to add if necessary

Rustic Potato and Fennel Galette

1 small bulb fennel, very thinly sliced
1 Yukon gold potato, very thinly sliced
1/2 small red onion, very thinly sliced
2 Tbsp. olive oil
pepper
Kosher salt
3 oz. shredded Gruyère cheese
1 egg, beaten

Directions

1. Step 1Make Savory Thyme Dough: In food processor, combine flour, thyme and salt. Add butter and pulse until mixture resembles coarse crumbs.
2. Step 2Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a time). Do not overmix.
3. Step 3Transfer dough to piece of plastic wrap and shape into 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
4. Step 4Make Rustic Potato and Fennel Galette: Heat oven to 400°F. Roll Savory Thyme Dough between parchment to 13-inch circle.
5. Step 5 In large bowl, toss fennel, potato and onion with olive oil and ¼ teaspoon each salt and pepper. Fold in Gruyère.
6. Step 6 Slide crust with parchment onto baking sheet. Top with vegetable mixture, leaving 2-inch border. Fold border over filling and brush with egg.
7. Step 7Bake until vegetables are tender and crust is golden brown, 35 to 40 minutes (cover with foil if crust browns too quickly).