Sipid Purple Potato Galettes
- Complexity: Medium
- Srv: 12
- Total Time: 1 hr
- By: Sipid
- 1 – 1.5 lbs small purple potatoes, (we used Hayshaker Farm’s purple majesty)
- 2 large sweet onions (we used Castoldi Farm’s Walla Walla sweets)
- 2 T Extra virgin olive oil, separated
- Kosher salt & fresh ground black pepper
- Few sprigs fresh thyme
- 1 T crème fraiche
- 1 pinch saffron
- Big handful fresh organic baby spinach
- Crush the saffron with a mortar and pestle and mix it well with the crème fraiche, let it sit in the fridge and gain that beautiful gold color while you make the rest of the dish.
- Wash the potatoes and let them dry.
- Peel, halve, and thinly slice the onions into a nice julienne. Add roughly 1 T olive oil to a skillet on medium-high heat, add the onions and toss to coat with the oil. Sautee them stirring frequently until they start to brown, then reduce heat to medium or medium-low and continue to cook them until they are a beautiful golden brown. Add a pinch of salt when they are done.
- Preheat oven to 350°F. Use a mandolin to thinly slice the potatoes into little round slices about 1-2 mm thick.
- Take a shallow 12-cupcake mold and brush it with olive oil. Lay a single layer of potato slices down on the bottom of the mold, overlapping each one and tuck the last one under the first. Add a tiny pinch of salt and pepper to the potato, then add a thin layer of caramelized onion. Repeat the layers until you have 3-4 layers of potatoes (no onion on top layer). I like to season each layer of potatoes, but be careful not to overdo it or the galettes will be too salty. When the top layer of potatoes is on, add a pinch of just salt on top. You can put a cupcake liner full of dry beans on top of each one to way them down and minimize the color change while they cook.
- Bake them for roughly 8-12 minutes, depending on how many layers you did. (If they’re super thin, it won’t take long)
- Place a few spinach leaves down on the plate with the stems in the center. Put your potato “flower” on top. Top with fresh thyme leaves and a dollop of saffron crème fraiche in the center.
- Alternatively, you could make one large tart using a 9-in tart mold or oven-safe skillet. Make the potato slices lightly thicker, and weigh it down with foil and something heavy on top while baking for 12-15 minutes. Lay the tart on a big round plate on a bed of spinach, and put all the crème fraiche in the center of the tart before cutting into wedges.