Posts Tagged ‘great winter pastries’

Sweet & White Potato, Gruyere, and Rosemary Galette

Monday, February 18th, 2013

 

File this recipe under “Worth Pulling Out The Mandoline For.”

Let’s start with the crust:  two disks of buttery pie dough pressed together, between which lay a lusty sprinkle of fresh rosemary, gruyere cheese and black pepper.

That’s how this galette begins.

It’s middle is paper-thin slices of white potatoes and sweet potatoes –  thus the mandoline – occasionally sprinkled with salt and more gruyere.

It’s end is a pour of warm cream steeped in garlic.  Oh, and a little more gruyere.

Bake for an hour and a half at 450 degrees.

Invite friends over, pour the Pinot Noir, and embrace the blizzard.

 

 

Sweet & White Potato, Gruyere and Rosemary Galette

Instructions

1 double crust pie dough (see below)

1 tablespoon chopped fresh rosemary

1/4 teaspoon freshly ground pepper

2 cups (8 oz.) shredded Gruyère cheese, divided

1 1/2 pounds Yukon gold potatoes, peeled

1 1/2 pounds sweet potatoes, peeled

1 teaspoon kosher salt

2/3 cup heavy cream

1 garlic clove, minced

Garnish: fresh rosemary sprigs

 

Instructions

Preheat oven to 450°.   Divide the pie dough in two, and roll each out into equal 13-15 inch circles.  Sprinkle one dough with rosemary, pepper, and 1/2 cup cheese; top with remaining piecrust, and roll over it to press the doughs together and make them a little larger.  Lay in a 9-inch springform pan, allowing the ends to hang over the edges;  Chill.

Meanwhile, preferably with a mandoline, thinly slice Yukon gold and sweet potatoes.

Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.

Warm cream and garlic together just until small bubbles form on the top, and pour over potato layers in pan.  Sprinkle with remaining 3/4 cup cheese, and fold into the center the pastry edges.  Cover pan with heavy-duty aluminum foil. Place on a baking sheet.

Bake at 450° for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan.

 

 

 

Pie Crust

ingredients

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 Tbsp ice water

 

instructions

 

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse until mixture resembles coarse meal.  Add ice water 1 Tbsp at a time, pulsing until mixture just begins to roll into a ball.  Remove dough, and divide into two equal disks.