Thursday, May 7, 2009

Potato Galette

We had this yummy potato galette along with poached salmon and roasted zucchini for dinner. It was relatively easy to prepare and tasted delicious so I thought you might enjoy the recipe. (It's adapted from "Art and Soul of Baking" by Cindy Mushet)

Here's what you'll need:
1 refrigerated pie crust, such as Pillsbury
1 large thinly sliced onion
2 TBSP olive oil
1 pound thinly sliced red potatoes, with the skins on
1/2 cup shredded cheese, such as swiss
1 tsp fresh herbs of choice
salt and pepper to taste
1 beaten egg
sour cream

Caramelize the onions in 1 TBSP olive oil, allow to cool slightly. Combine the onions, potatoes, cheese, herbs, salt and pepper in a bowl and gently toss. Place the pie crust on a cookie sheet. Arrange the potato mixture on the crust leaving a 1.5 inch border. Fold the border up onto the filling then brush the egg on the edge of the crust. Lastly, drizzle 1 TBSP olive oil over the potato mixture. Bake at 400 degrees for 45 min. Serve warm with a dollop of sour cream and enjoy!

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