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Fennel, potato and onion galette (with fontina cheese)

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This month I gave myself a task: do not publish recipes that contain sugar. It was my goal at the beginning of the year and I end January with a galette of fennel, potatoes, onion and fontina, raising my arms to the sky and shouting victory. Even in my offline life, in fact, I have not prepared any dessert from after the Epiphany to today and I must admit that it is quite rare for me to be able to spend entire weekends without the smell of pastry around the house.

Yet here I am, with an idea taken from This American site and I was immediately fascinated by it (!) due to the simplicity of the recipe and the presence of fennel which this year is the most present vegetable in the family garden and consequently on my table. Eaten in dips, or in a salad with oranges and black olives in oil, passing through the au gratin versions (bread or béchamel, you name it) until ending up in a savory pie.

The galette in question was shared at a dinner at a friend's house and promoted. Fontina cheese with a sweet and delicate flavour it could not replace the tastier Gruyère which certainly would have given it a little more oomph. So in the recipe below you will find the dose for fontina but if you can find some good Swiss Gruyère know that you will reach ecstasy. It's a rather rich savory cake if we consider the cheese and butter in the dough but I said “no sugar” and not “we're on a diet”.
Let it be put on record 😉

Galette with fennel, potatoes and onion (with fontina cheese)

190 g of 00 flour
1/2 teaspoon salt
125 g of cold butter
1 tablespoon white vinegar
2-3 tablespoons of cold water

1 small fennel
1 potato
1 small red onion
2 tablespoons of extra virgin olive oil
sale
pepe
100 g of fontina (or gruyere cheese)

Prepare the dough in the food processor. Add the flour and salt. Add the diced butter and pulse the processor intermittently until the mixture is reduced to coarse crumbs. Add the vinegar and 2 tablespoons of ice water, pulsing until the dough begins to come together, adding another tablespoon of cold water if necessary.

Transfer the dough to a cutting board and knead it until it forms a smooth ball, flatten it and wrap it in cling film. Let it rest in the refrigerator for at least 1 hour (preferably 2).

Prepare the galette filling by washing the potato and fennel. Peel the potato and then using a mandolin slice them thinly, do the same with the fennel and onion. In a large bowl, mix the fennel, potato and onion and season with olive oil, salt and pepper. Grate the fontina.

Roll the base to a thickness of half a centimeter. Distribute the fontina on the base, leaving 3 centimeters of free edge. Arrange the seasoned vegetables, season with more salt and pepper. Fold the edges over the filling (to help you make small cuts here and there so it will be easier).

Cook in a fan oven at 190°C until the vegetables are tender, about 35 to 40 minutes (cover with a sheet of baking paper if the vegetables risk burning).

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