Originally published Wednesday, September 20, 2006 at 12:00 AM
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Recipe: Fall Galette
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....
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.
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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
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