This year’s Lunar New Year is a little strange.
It never used to be this quiet. Chor Yat and Chor Yee are visiting days. Sometimes, even Chor Sam too! But not this year. Perhaps it is because everyone knows that i’m without helper now so they don’t quite dare to jio me that much anymore? (i sure hope this is not the case, because with helper or without, i still wanna be jio! :P) Or perhaps because the older relatives are getting fewer as years pass, so we have less visiting to do? Whatever it is, i kinda miss it but at the same time, i also welcome the eng time i have to myself, especially today.. when i can finally whip up something decent in the kitchen again. :)
Before i forget… LOOK!!
My gorgeous 梅花 -mei hua (Plum Blossom)!
Few days ago when i lugged this pot home, most of the flowers were rather small and hardly attractive. But came yesterday morning, it was a different story altogether. They were all blooming so beautifully! I actually sat down in front of the pot for a couple of good minutes just to admire it. Aaaaaahhh… so gorgeous them. *smile*
Anyway, back to Chor Yee, today.
So early in the morning, okayyy, not really that early because it was already 10am (don’t we all love weekends and public holidays?) by the time i woke up, i told Darcy that i’ll whip up something decent when he suggested to bring the kiddos out to McDonald’s for breakfast.
I’ve been meaning to bake this for the longest time. The flaky dough was first sitting in the freezer. Then a week ago, i brought it out to thaw, with the intention to bake this but alas, i didn’t. Since then, it had been in the chiller, just waiting.. till i found time for it. Terrible am i not? In out, out down, down in.. seriously?! Pssttt, and it doesn’t just happen to this particular flaky dough! :P
Potato, Onion and Gruyère Galette
For flaky tart dough, see here. Just halve the recipe in there.
1 large onion (12 ounces), thinly sliced
1 1/2 tablespoons olive oil
1/4 teaspoon kosher salt
5 grinds black pepper
1/2 teaspoon finely chopped fresh thyme or rosemary
4 ounces Gruyère cheese, grated (i used Aged Cheddar)
1 pound red potatoes (i mixed both purple and red potatoes)
1 tablespoon olive oil
Pinch kosher salt
3 grinds black pepper
For Serving (optional)
1 Advance Preparation: Roll the prepared dough into a 13-inch round, transfer to a parchment- or silicone-lined baking sheet, and chill for 1 hour. Preheat oven to 400°F and position an oven rack in the lower third.
2 Make the filling: Heat the sauté pan over a medium-high flame. Add the olive oil and when it is hot, add the onion slices to the pan. Cook, stirring occasionally, until the onion is soft and lightly colored, 8 to 10 minutes. Stir in the salt, pepper, and chopped thyme or rosemary and blend well. Scrape onto a plate and set aside to cool. Wash the potatoes and pat dry, but don’t peel them. Cut into 1/4-inch-thick slices.
3 Assemble the galette: Mix together the cooled onion mixture, grated cheese, and potato slices. Spread the mixture over the prepared pie dough, leaving a 1 1/2-inch border around the edges. Drizzle with the remaining olive oil and sprinkle lightly with salt and pepper. Fold just the border of the dough up around the filling, pleating it to make a pretty, circular enclosure, leaving the center open. In a small bowl, beat the egg with a fork. Lightly brush the pleated dough with the egg to give it shine and help it brown in the oven.
4 Bake the galette for 45 to 50 minutes, or until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Check the bottom of the galette for doneness by lifting slightly with a metal spatula. Transfer to a rack to cool for 5 to 10 minutes.
5 Transfer the galette to a serving plate with a cake lifter or two spatulas, or the bottom of a tart pan slipped underneath to keep it from breaking as you move it. Slice and serve warm.
(adapted from The Art & Soul Baking, Sur La Table)
My perfect lunch on a very free day.. ;)