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Q & A with My Mom! 🥰🙌🪴 // Garden Answer

11 February 2025

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Project Updates, Plant Repotting + Making a Delicious Potato, Onion & Gruyère Galette! 🪴🥧🤤

10 February 2025

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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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