Directions
Step 1
Make the crust: In a big bowl, utilizing your fingers, mix the flour, sugar, and salt. Add the butter, toss to coat, then rub it into the flour combination till pea-size clumps type.
Step 2
To a small bowl, add the vinegar and ½ cup of ice water. Pour half over the flour combination and use a fork to include. Add extra liquid one tablespoon at a time till the dough simply holds collectively (it’s possible you’ll not use all of it).
Step 3
Collect the dough right into a ball. On a floured floor, pat it right into a 1-inch-thick rectangle. Fold it in half, then pat once more to 1 inch, dusting with flour if wanted. Repeat folding and urgent twice extra. Reduce the dough in half, form into two ¾-inch disks, and wrap every half in plastic. Refrigerate for two hours.
Step 4
In the meantime, make the filling: To a big pot, add the candy potatoes, brown sugar, vanilla, cloves, cinnamon stick, chile if desired, 1 Âteaspoon of kosher salt, and sufficient water to half-Âsubmerge the potatoes. Convey to a boil, then cowl and simmer on low, turning the potatoes midway by way of, till tender however not totally cooked, about 20 minutes.
Step 5
Utilizing a slotted spoon, switch the Âpotatoes to a chopping board. Proceed simmering the liquid till syrupy, 20–25 Âminutes extra. Place a fine-mesh strainer over a medium bowl and pressure, discarding the solids. Slice the Âpotatoes into â…›-inch-thick rounds.
Step 6
Place a rack within the heart of the oven and preheat to 425°F. On a evenly floured floor, roll one dough disk right into a 13½‑inch spherical. Switch to a big, rimmed, Âparchment-lined baking sheet.
Step 7
In a small bowl, whisk collectively the turbinado sugar, flour, and a pinch of kosher salt. Sprinkle over the crust, leaving a 1½-inch border. Shingle the potato rounds atop the sugar combination. Fold the crust edges up and over the filling, pleating to type a country circle. Freeze on the baking sheet for 10 minutes.
Step 8
Brush the crust with the egg, then Âsprinkle with turbinado sugar and flaky salt if desired. Bake till the crust is gentle golden, 12–15 Âminutes. Flip the oven to 375°F and proceed baking, rotating the baking sheet midway by way of, till the potatoes are comfortable and the crust is browned, 40–45 Âminutes extra.
Step 9
Put aside for quarter-hour, then lower the galette into wedges. Drizzle with the reserved syrup and serve heat or at room temperature. (Loosely coated, the galette will hold at room temperature for as much as 2 days.)
-
Make the crust: In a big bowl, utilizing your fingers, mix the flour, sugar, and salt. Add the butter, toss to coat, then rub it into the flour combination till pea-size clumps type.
-
To a small bowl, add the vinegar and ½ cup of ice water. Pour half over the flour combination and use a fork to include. Add extra liquid one tablespoon at a time till the dough simply holds collectively (it’s possible you’ll not use all of it).
-
Collect the dough right into a ball. On a floured floor, pat it right into a 1-inch-thick rectangle. Fold it in half, then pat once more to 1 inch, dusting with flour if wanted. Repeat folding and urgent twice extra. Reduce the dough in half, form into two ¾-inch disks, and wrap every half in plastic. Refrigerate for two hours.
-
In the meantime, make the filling: To a big pot, add the candy potatoes, brown sugar, vanilla, cloves, cinnamon stick, chile if desired, 1 Âteaspoon of kosher salt, and sufficient water to half-Âsubmerge the potatoes. Convey to a boil, then cowl and simmer on low, turning the potatoes midway by way of, till tender however not totally cooked, about 20 minutes.
-
Utilizing a slotted spoon, switch the Âpotatoes to a chopping board. Proceed simmering the liquid till syrupy, 20–25 Âminutes extra. Place a fine-mesh strainer over a medium bowl and pressure, discarding the solids. Slice the Âpotatoes into â…›-inch-thick rounds.
-
Place a rack within the heart of the oven and preheat to 425°F. On a evenly floured floor, roll one dough disk right into a 13½‑inch spherical. Switch to a big, rimmed, Âparchment-lined baking sheet.
-
In a small bowl, whisk collectively the turbinado sugar, flour, and a pinch of kosher salt. Sprinkle over the crust, leaving a 1½-inch border. Shingle the potato rounds atop the sugar combination. Fold the crust edges up and over the filling, pleating to type a country circle. Freeze on the baking sheet for 10 minutes.
-
Brush the crust with the egg, then Âsprinkle with turbinado sugar and flaky salt if desired. Bake till the crust is gentle golden, 12–15 Âminutes. Flip the oven to 375°F and proceed baking, rotating the baking sheet midway by way of, till the potatoes are comfortable and the crust is browned, 40–45 Âminutes extra.
-
Put aside for quarter-hour, then lower the galette into wedges. Drizzle with the reserved syrup and serve heat or at room temperature. (Loosely coated, the galette will hold at room temperature for as much as 2 days.)
