Flaky Pie Dough
1 stick (½ c. butter) cold butter, cut into ½ in. pieces
1 ¼ c. flour
¼ t. Kosher salt
3-4 T. cold water
Cut butter into pieces and place in freezer for 15-20.
Dough: palace flour & salt in bowl of food processor. Pulse a few times to blend. Add super cold butter pieces to the flour mixture. Pulse 6-10 times until the texture resembles crushed crackers and peas.
Immediately transfer the futter-flour mixture to a bowl. Sprinkle 1 tablespoon of cold water into mixture, fluffing with a fork. Add another 2 more tablespoons, one at a time, fluffing with fork after each addition. It will not look like dough at this point, but a bowl of shaggy crumbs and clumps of dough. Test for moisture content by taking a small handful of the mixture and squeezing it together. If the clump falls apart and looks dry, sprinkle in just a alittle more water, fluffing again before repeating the moisture test. Repeat until the dough holds together (it’s okay if a few small pieces fall off.) Transfer dough to a lightly floured counter, knead gently 3-6 times and form into a ball. Place on a piece of plastic wrap, wrap loosely then use the palm of your hand to flatten the dough into a 6-6 in. disk. Place in refrigerator for at least 30 minutes before rolling out for your recipe. If the dough has been in the refrigerator for longer than that, let sit on the counter for 10-15 minutes until it’s malleable, but still cold. Roll out to ⅛ in. to use in a recipe.
*** If you want to make a larger galette, or just want more dough to work with, double the above recipe! 🙂
Potato, Onion, and Gruyere Galette
1 ½ T. olive oil, plus more for drizzling
1 large (12 oz.) onion, thinly sliced
½ t. (*I use 1 T.) finely chopped fresh rosemary. You can experiment with different herbs!
¼ t. plus one pinch kosher salt
Black pepper
4 oz. Gruyere cheese, grated
1 lb. red potatoes, washed (peeled or unpeeled- your choice) cut into ¼” thick slices
1 egg, lightly beaten
Sour cream & green onions for garnish
Preheat oven to 400. Line a baking sheet with parchment paper.
Heat 1 ½ T. olive oil in a saute pan over medium-high heat. Add onion and cook, stirring occasionally, until soft and lightly colored- about 10 minutes. Stir in rosemary, ¼ t, salt and black pepper to taste. Set aside to cool.
Combine cooled onion mixture with potatoes and gruyere cheese.
Roll out the pie dough into a circular shape and mound filling in the center, being sure to leave a 1 ½” border at the edge. Fold that border up around the filling, Drizzle the filling with olive oil and more salt and pepper. Lightly brush the dough border with a beaten egg to give it nice color and shine.
Bake for 45-50 minutes until pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. The bottom crust should be a beautiful brown color.
Allow to cool for 5-10 minutes, cut into slices and serve with a dollop of sour cream and green onions. SO DELICIOUS!!!
***Store uncovered at room temp for up to 6 hours. Or cover with plastic wrap and refrigerate for up to 2 days. Reheat in a 400 degree oven for 10-15 minutes before serving.
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25 Comments
Nice show Laura..you are very talented ❤
I do a peach galette during peach season, so tasty and guests are always impressed with the look and taste !
Good Morning!
Will y’all bring in some fill dirt to fill in the low spots?
Another great video! Tell Paul he has a “double” in the greenhouse at Niagara College in St. Catharines Ontario Canada. I just about fainted when I saw this man!! I thought about taking a photo with him but that’d be …weird lol
Do you have an orchid health video? Please post here. Thank you!
You inspired me to try some house plants so I hope I don’t kill them. Lol. What a good idea on the galette. Never tried one but I think I will now. Beautiful
Omg I love love love that fairy garden house from the pot!! I will have to set a reminder to collect the annoying helicopters and do this!
Anthurium can get spider mites too! After trying to treat mine several times, I finally had to throw it out 😢.
How exciting, to see incredible progress.
💜💜
Laura where are your sunglasses🤔🫣and where are your socks,scarf and hat????🥶🥶🥶
Omg I love love love that fairy garden house from the pot!! I will have to set a reminder to collect the annoying helicopters and do this!
Also LOVE the voiceover for the cooking it’s helpful to hear what you’re doing – prefer over music bc I know you’re reading our reactions 😊
Just love when you throw in some meal cooked by hand in your kitchen. It warms my heart. It’s so part of life. The plants were the bomb. Signed “Old Lady from Illinois”.
Won't you need to level your land a bit to prevent the trees and other landscape plantings to sit in water? I've found that to be the case in my landscape when we did a renovation.
You should be wearing sunglasses in that glaring sun!
You should have a cooking series.
Try some JB weld, two part apoxey on the metal container or cement paste if concrete, not sure if you said what it was made of. Too beautiful not to extend the pots its life!
Everything looked amazing. The Galette looks yummy.
I’ve been known to use a wine bottle when my rolling pins disappear. Good to know a water bottle works, too.
You’re so very talented. Will we ever hear you playing piano (again) ?
can see the trees bending in the wind ….
Gorgeous begonia!
kids can skate on the lawn pond…..no fear of falling thru …
I live when you share the things you cook with what you grow, especially since you share the recipe as well. This galette looks delicious. Definitely want to try it.
What a fabulous video, I love these a day in the life of Laura, ❤
I am going to make the pie recipe (a flan in the UK) 😅 It's a store cupboard winner. Most people have those ingredients to hand .
We have a wet and windy day over here ,that pie is a must-have.
Take care 🙂 💕
if that pot is iron ,,have a welder tack a piece of metal over hole ….too pretty to trash…BTW seal from the inside … woo hoo