This Galette is wonderfully versatile. It can be served room temperature or warm. It is always a big hit at Easter Lunch and other gatherings. Feel free to play with the ingredients and make it your own.

Pie Crust

This recipe for pie crust is my go to bomb proof pie crust. I use it for sweet and savory. You can make it 24 hours ahead.

2 1/2 cups all purpose flour (I prefer King Arthur)

2 sticks plus 2 tablespoons butter cold

1 cup ice water

1 teaspoon salt

Add flour and salt to medium bowl and combine. Cut butter into small pieces and add to flour . Using your fingers combine the butter until the flour looks like went sand. You can also, use a pastry cutter if you prefer. Slowly add the ice water and mix with a fork. Form the dough into a ball – if you need more water add an additional tablespoon at a time. Place dough on plastic wrap and flatten into a disc . Wrap and chill for up to 24 hrs.

Potato & Onion Galette

8 medium Yukon gold potatoes cut into thin slices

3 medium yellow onions thinly sliced

1 tablespoon kosher salt

1 teaspoon fresh thyme

1/2 teaspoon fresh black pepper or several turns with a grinder

1 cup shredded sharp cheddar or gruyere

2 tablespoons heavy cream

Pre heat oven to 375 . Combine all of the ingredients in a mixing bowl. On a floured surface roll out dough into a circle 1/4 inch thick. Transfer dough to a parchment paper lined baking sheet. Pile the ingredients onto the middle of the dough so that the potato and onion mixture is evenly spread out in a circle, making sure that it is 3 inches from the edge of the dough. Fold the dough over the potato and onion mixture. The center will be uncovered. Brush the dough with milk and sprinkle with salt and black pepper.

Cook for about 45 minutes or until crust is golden brown. Let cool on tray for 15 minutes and serve on platter of your choice.