Recipe: Fall Galette

Serves 6

- 3 tablespoons unsalted butter, room temperature, divided

- 1 pound small white turnips, peeled and very thinly sliced

- 1-½ pounds Yukon Gold potatoes, peeled and very thinly sliced

- ½ small white onion, very thinly sliced

- 1 teaspoon kosher salt

- ½ teaspoon freshly ground black pepper

- 10 sprigs fresh thyme, leaves removed and set aside

- 8 ounces aged Gouda or Emmentaler, grated

- 2 tablespoons grated Parmigiano-Reggiano

1. Preheat oven to 375 degrees. Butter a deep 9-to 10-inch round baking dish with 1 tablespoon butter and set aside. Prepare all of vegetables and set aside. Combine salt and pepper; set aside.

2. Using about a fourth of the turnips and potatoes, arrange a thin layer on the bottom of the baking dish. Sprinkle with salt mixture and some thyme leaves. Follow with a fourth of the Gouda. Repeat the layers again, spreading all of onions on top. Then repeat layers twice more. Sprinkle top with Parmigiano-Reggiano and dot with remaining 2 tablespoons butter.

3. Bake, uncovered, about 1 hour or until galette is nicely browned, compacted and has pulled away from the sides of the pan. A paring knife inserted in the center should go in easily. Remove from oven and let cool 10 minutes before serving.

Data per serving:

Calories 305

Protein 13.23g

Fat 16.81g

Carbohydrates 26.88g

Sodium 714mg

Saturated fat 10.64g

Monounsaturated fat 4.56g

Polyunsaturated fat 0.53g

Cholesterol 59.82mg

From "Kitchen Sense" by Mitchell Davis