Galette Au Beurre Lyonnaise Style Recipes

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LYONNAISE POTATOES



Lyonnaise Potatoes image

This is a classic dish with sliced potatoes and onions.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
½ cup butter
salt to taste
ground white pepper, to taste
1 tablespoon finely minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
  • Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
  • Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
  • Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g

GALETTE AU BEURRE (LYONNAISE STYLE)



Galette Au Beurre (Lyonnaise Style) image

I call this "Lyonnaise" because the woman who gave it to me came from Lyon - this is ridiculously easy to make, and it makes your house smell divine when you cook it! Don't be put off by the length of this recipe - I'm just a chatty chef. :) Unlike other galettes I've seen here, this one is made sans puff pastry.

Provided by CookingTimeForMe

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

2 1/4 cups flour
1 cup confectioners' sugar
1 cup unsalted butter
2 egg yolks
1 lemon, zest of
1 teaspoon salt

Steps:

  • Preheat the oven to 350º F / 180º Celsius.
  • In a large, microwave-safe bowl zap the butter until melted and gradually add the flour, mixing with each bit, until completely blended. Add the salt and blend well, then set aside.
  • In a separate bowl, beat the egg yolks. Put about 1 tablespoons aside for later. Mix the remainder of the egg yolk with the powdered sugar, and beat until the mixture starts to whiten slightly. You wouldn't think this is important, but it is. It doesn't need to bleach, it should just seem a little paler after a few minutes of beating.
  • Combine the two mixtures together and blend with a large wooden spoon. If it seems too crumbly or hard, moisten with the tiniest bit of water. Add the lemon zest.
  • In a buttered cake tin spread out the mixture with the palm of your hand, flattening the top as you go.
  • Using a knife or fork, trace a criss-cross pattern over the galette - just for decoration. :).
  • Finally, brush the egg yolk over the top of the galette to create that lovely golden look.
  • Bake for 45 minutes, remove from the oven. Serve fresh or cool.

Nutrition Facts : Calories 536.1, Fat 32.5, SaturatedFat 20, Cholesterol 144.3, Sodium 395.3, Carbohydrate 55.9, Fiber 1.3, Sugar 19.8, Protein 6

BERRY GALETTE



Berry Galette image

Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!

Provided by LauraF

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h55m

Yield 8

Number Of Ingredients 16

1 ¼ cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
½ (8 ounce) package cold cream cheese, cut into 1/2-inch pieces
1 tablespoon ice water, or more as needed
3 cups frozen raspberries and blueberries
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons white sugar
1 ½ tablespoons cornstarch
1 pinch salt
¼ cup strawberry jam
1 egg
1 tablespoon water
1 tablespoon turbinado sugar

Steps:

  • Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
  • Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
  • Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
  • Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
  • Refrigerate dough while preparing the filling.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
  • Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
  • Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
  • Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 17.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 145.1 mg, Sugar 18.4 g

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