It should come as no surprise that I love truffles (some evidence here and here) and since I’ve already incorporated the flavor into pizza, a savory galette was up next. The flavors in this creation were inspired by one of my favorite local pizza places and I couldn’t be happier with how it turned out. A little bit of cheese, a little bit of truffle and a few delicate potatoes paired with a simple side salad, makes for a tasty little lunch.
In the near future, I plan to do a full post on making and forming the perfect pie crust (please tell me if that’s something you’re interested in!), but for now I have linked one of my favorite recipes.
Rustic Truffled Potato Galette
- 1/2 batch pie dough (with sugar omitted)
- 1 tablespoon ghee
- 1/2 yellow onion, diced
- 5-6 fingerling potatoes, thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil
- 8 ounces fontina, grated
- 2 ounces Parmesan, grated
- Generous pinch of salt &pepper
- Truffle salt, to taste
- Truffle oil, to taste
- Chives, for garnish
Preheat oven to 400°F and position a rack in the lower third. Line a baking sheet with parchment paper and set aside.
In a large skillet over medium heat, melt the butter and then add the onions. Cook for 10-15 minutes, until deep golden brown, stirring constantly. Transfer the onions to a medium bowl and toss with the sliced potatoes, olive oil, salt and pepper.
Roll out the prepared dough to a 12 inch round, approximately 1/8 inch thick, and carefully transfer to the prepared baking sheet. Spread the cheeses in the center of the dough, leaving a 2 inch border uncovered. Mound the potato mixture on top of the cheese. Fold the edges of the dough up and over the filling, pleating as needed and leaving the center open.
Bake the galette for about 30-40 minutes or until the cheese is bubbly and the crust is golden. Once removed from the oven, sprinkle the truffle salt and drizzle the truffle oil over top. Garnish with chopped chives and serve immediately.
- Ghee is simply clarified butter, which has a higher cooking point so you don’t have to worry about burning it. If you don’t have it on hand, just use a mixture of butter and olive oil.
- Chives should always be snipped with kitchen scissors since chopping with a knife will bruise and damage them.