Well….life is back to normal. School is in full swing and trying to make time for blogging isn’t quite as easy as I hoped it would be. But everything seems to be off to a good start. In addition to school being back in session….the Choir is singing again. I sing in a church choir that takes the summers off and starts things back up every September with a weekend retreat full of good singing, good food and great company. It has become a bit of a tradition that Luba, who I’ve mentioned before and who happens to be the choir director, make roasted potatoes with a zesty dressing using capers, lemon, parsley and garlic to accompany our grilled dinner on the Saturday night of the retreat. It’s most certainly a Choir favorite.
Watching Luba chop all those lovely red potatoes, reminded me that I have been wanting to try out the Onion and Potato Galette in The Art and Soul of Baking. But, with the memory of zesty potatoes haunting (in a good way) my taste buds, I ended up with a much modified Galette. I’ll call it the Choir Retreat Galette (Now I do realize the name may be misleading. Considering it wasn’t eaten during the choir retreat. It is simply choir retreat inspired). If you’re not too sure you’d enjoy your potatoes “zesty”, feel free to omit the capers and lime/ lemon zest.
First you’ll need some pie crust dough. If you’ve never made pie dough before, you may be surprised at how easy it can be to make when using a food processor. Here is my quick and easy go to recipe. But beware, It comes together rather quickly.
Pie Dough Ingredients:
1 cup flour (preferably all-purpose. However, I have occasionally used a bread flour and all-purpose flour mix. It turns out just fine)
1/2 cup butter (one stick) chilled and cubed
1/4 tspn of salt
3 table spoons of cold water
Place the flour and salt into the bowl of your food processor and pulse to combine. Add the chilled butter and pulse until you have a coarse meal texture. Add one table spoon of water and pulse to combine. Continue adding the water one table spoon at a time and combining with each addition. Do this until the dough starts to come together…it is fine for it to be a little crumbly. Turn the mixture out onto a work surface (you may choose to turn it out onto a large stretched out piece of plastic wrap). Press the dough together into a disk and wrap with plastic wrap. Refrigerate for at 30-60 minutes.
Onion, potato, and Parmesan Galette (aka choir retreat galette) Ingredients:
1.5 tbls olive oil, plus more for drizzling
1 large onion
2 cloves garlic, pressed or finely chopped
1 tsp lime zest (optional)
1 tsp parsley, plus a little extra
1/4 tsp salt
1/8 tsp pepper
2 tsp capers (optional)
1 pound red potatoes
1 cup coarsely grated Parmesan reggiano
On parchment paper, roll your dough out into a 13-inch circle. I used the lid from a pan to help me with the size and shape
Transfer to a baking sheet and refrigerate for an hour. Preheat oven to 400 degrees.
Take a short break and then….
Grate cheese if needed.
Thinly slice your onion. Heat 1.5 tablespoons of olive oil in a saute pan then add the thinly sliced onion. Cook over medium-high heat and stir occasionally. Mince or press your garlic. Once the onion has softened, (about 8 minutes) add the garlic to the cooking onion. Stir in salt and pepper. After another minute or two, remove from heat and set aside in a large bowl(onions should be soft and translucent, not brown).
Chop the capers.
Add the lime zest, chopped capers, and 1 tablespoon of parsley into the onion mixture. Stir to combine.
Thinly slice your potatoes (about 1/8 inch)
Add the grated cheese and potatoes to the onion mixture and toss with your hands or mix with a spoon to combine (the onion mixture should have cooled by now).
Assuming it has been an hour, remove the prepared dough and baking sheet from the refrigerator.
Pile the potato mixture onto the center of the crust dough, leaving a 1 to 1.5 inch border around the edge. Fold the edge/border up and over to contain the filling, pleating as you go, creating a nice design around the edge of the galette and leaving the center open.
Place the baking sheet with the prepared Galette into the preheated oven and bake for 45-50 minutes until the potatoes are soft and the crust is a golden brown.
Allow to cool on the sheet for at least 5 minutes. Carefully transfer to a plate. To transfer, I used a thin plastic cutting board that I was able to easily slide under the Galette. If you do not have a cutting board like that, you may want to use two spatulas or a cake lifter.