Roasted Potato + Onion Galette

Roasted Potato + Onion Galette


4 russet potatoes, sliced

1 large red onion, sliced

1 tablespoon dried thyme

extra virgin olive oil

salt and pepper

One Single All Butter Pie Dough

4 ounces shredded gruyere cheese


Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, add the potatoes, thyme, a hefty pinch of salt and pepper, and drizzle with olive oil. Stir together slightly and bake for about 45 minutes. Flip or stir gently every 15 minutes, trying best to keep the potatoes intact. Remove from the oven and allow to cool. 

Roll out the pie dough to about 14" in diameter. Layer the potatoes, onions, and cheese in the middle of the galette, leaving a rim around the edges to fold over later. Drizzle a bit of olive oil over the top, then fold over the rim of the galette. Bake on the middle rack of the oven for 30-35 minutes, or until the edges are brown. Allow to cool slighting before serving.