May 21, 2012

tomato potato gallette

This long weekend, my husband and I staycationed in sunny Toronto.  I felt like is was on a real vacation.  The weather was awesome, we lunched on patios, and I got to see old friends.  A girl couldn't ask for more.

Here's a nice recipe for a Sunday or long weekend brunch.  We had ours for dinner and it worked well for that too.

Here's the recipe!

Tomato Potato Gallette
adapted from Canadian Living
Servings: 6


1-1/2 cups (375 mL) whole wheat all-purpose flour
1/4 tsp (1 mL) salt
1 pinch smoked paprika
2/3 cup cold butter, cut into cubes
1/4 cup (50 mL) cold water, (approx)

2 potatoes
6 roma tomatoes
1 tbsp (15 mL) vegetable oil
2 onions, thinly sliced
2 cloves garlic, minced
1/2 tsp (2 mL) herbes de provence
1-1/2 cups (375 mL) grated Parmesan cheese
2 eggs, beaten
1 tbsp (15 mL) grated Parmesan cheese


In bowl, stir together flour, salt and paprika. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. Stirring with fork, pour in enough of the water to make dough hold together. Press into disc; wrap in plastic wrap and refrigerate until chilled, at least 30 minutes.
Filling: In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 20 minutes. Drain and let cool. Thinly slice crosswise; transfer to large bowl.
Meanwhile, cut tomatoes lengthwise into 1/2-inch (1 cm) thick slices; place on foil-lined rimmed baking sheet. Sprinkle with pinch each of the salt and pepper; broil, turning once, until slightly shrivelled and edges are blackened, about 10 minutes. Let cool.
Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, rosemary, and salt and pepper, stirring occasionally, until onions are golden, about 10 minutes. Add to potatoes along with 1 1/2 cups of cheese and all but 1 tbsp (15 mL) of the eggs; toss gently to combine.
On lightly floured surface, roll out pastry to 16-inch (40 cm) circle; place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5 cm) border uncovered. Arrange tomatoes on potato mixture; sprinkle with Parmesan cheese. Fold border over top, pleating to fit. Brush pastry with remaining egg.
Bake in bottom third of 400°F (200°C) oven until pastry is golden, 40 to 45 minutes. Let stand on rack for 10 minutes before cutting. (Make-ahead: Let cool. Cover and refrigerate for up to 6 hours. Rewarm before serving.) 

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