Potato Asiago & Caramelized Onion Galette

“But when fall comes, kicking summer out on its treacherous ass as it always does one day sometime after the midpoint of September, it stays awhile like an old friend that you have missed. It settles in the way an old friend will settle into your favorite chair and take out his pipe and light it and then fill the afternoon with stories of places he has been and things he has done since last he saw you.” 

–Stephen King, Salem’s Lot

Though the San Fernando Valley would have you believe otherwise, the recent shift in the evening air suggests that fall is finally settling in. There is the faintest inkling of a chill in the air, the daylight has a cool and harsh look about it, AND I wore a sweater last night. The last point being the most compelling evidence—most of you know I run hot (I blame my Nicaraguan blood).

Fall brings with it a sense of familiarity and comfort. With it I’ve managed to shake off the lingering depression that often seems to attack me during the summer months. Dare I say I feel happy? The air feels electric. I find myself wanting to wake earlier and earlier. Cooking seems more cathartic than ever and I feel settled, more myself. Does anyone else know what I’m getting at? Everyone who knows me knows this is my time of the year. The days seem to urge me to create and stay busy. While the nights compel me to both revel and relax, or write and reminisce*.

*Do I get bonus points for alliteration?

Now on to the recipe…

Butter and cheese and potatoes. My interest has already piqued, has yours? Imagine if you will a golden flaky crust, flecked with delicate morsels of Grana Padano. Within this crust sits caramelized onions infused with sage and cooked down in white wine. Then, a generous sprinkling of crushed raw garlic. Next the thin slices of potatoes, salted and peppered. Followed by shredded Asiago, a dusting of lemon zest, and a few more scattered onions. Why get all romantic l when describing a galette? Because Potato Asiago & Caramelized Onion Galette, that’s why…

The ingredients are simple and yet create such a wealth of savory flavors. I like to serve it with a bit more fresh time and lemon zest to brighten what is undeniably a rich dish. But allow me this indulgence. It is fall after all. And besides, Simon and I ate this with a light salad of mixed greens. #balance

If I can make this anyone can. I’ve gotten more comfortable making and baking dough in the last year. Although it seems to have taken encouragement from fall to put that to the test. I am beyond pleased with the results. The dough is both crisp and flakey. The bottom didn’t turn to mush. The flavors were right on. Everything held together and tasted beyond what I could have anticipated. Make this on a cold night and serve with fresh greens and a crisp white wine!

What (if anything) do you love about fall? What are your go to dinners or meals for a cold autumn day?

Note: I did quite a bit of baking this summer and, as the eternal student in me is prone to do, I dove into book after book on baking. A tip I came across when making dough was grating your butter, then freezing it before working into your other ingredients. I wish I could remember where I read this but I’ll send my thanks to the baking gods nonetheless. It’s probably some well-known trick, but it was a revelation to me!



Potato Asiago & Caramelized Onion Galette


Serves 6-8

For the Dough

  • 1 stick (cold) unsalted butter
  • 1 & 1/3 cups flour
  • ¼ tsp salt
  • pinch sugar
  • ¼ cup grated Grana Padano or Parmesan
  • 1/3 cups ice water (only add as much as needed)

For the Filling

  • White wine caramelized onions (recipe follows)
  • 2 small (about 1 lb.) Yukon Gold potatoes sliced thin (I used a mandolin)
  • 3 Tbsp. butter with 1 Tbsp. cream (cream is optional)
  • 1 ¼ cups grated Asiago
  • 5 sprigs of thyme, leaves removed from stems
  • 3 cloves garlic, minced
  • Zest from one small lemon
  • Salt and pepper
  • One egg, beaten

For the Caramelized Onions

  • 1 small white onion, thinly sliced
  • 1 Tbsp. chopped sage
  • ¼ tsp. of sugar
  • 1/3 cup dry white wine
  • Salt to taste


Make the Dough

Can be made ahead and refrigerated for a day or two

  1. Grate the butter into a small bowl and place in the freezer for about 8-10 min.
  2. In a large bowl mix flour, salt, sugar, and cheese.
  3. When the butter is nice and cold, mix into the flour with a pastry cutter (I 100% used my hands and just worked quickly so as not to melt the butter).
  4. When the mixture begins to clump together, slowly add water. Only add as much as needed to form a ball! Start with ¼ cup and increase as you mix. You don’t want a wet dough.
  5. On a floured surface shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.

Meanwhile Make the Onions

*Takes about 45 minutes

  1. Heat 2 Tbsp. olive oil in a medium saucepan over medium heat.
  2. Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary.
  3. After about 20 minutes add sugar and season with a bit of salt.
  4. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go for an hour. Just don’t wander away and leave them unattended, they can stick and burn.
  5. When the onions have acquired that nice deep golden tan, add in the wine and cook for about 2-3 minutes, until the liquid has evaporated.
  6. Set aside to cool before assembling the galette.

Assemble the Galette

  1. Preheat oven to 400° F.
  2. Lay out a large sheet of parchment paper on your work surface.
  3. Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape (doesn’t need to be perfect) about 1/8 in. thick.
  4. Place about ½ of the onions in the center of the dough, followed by all of the garlic, and about ½ of the potato slices. Leave about a 1 ½ to 2 in. border. See photos above.
  5. Lightly season with salt and pepper and top with ½ of the cheese and thyme.
  6. Drizzle with ½ of the butter mixture.
  7. Follow with the rest of the potatoes, more salt and pepper, the remaining onions*, cheese and thyme and lemon zest.
  8. Folded the edges of the dough over, brush with egg wash, and bake for about 45-50 minutes until golden brown.
  9. Let cool for about 5-10 minutes before serving.

Serve with white wine and some mixed greens tossed in olive oil, lemon juice, and a little red wine vinegar.



  • I think this is most likely best eaten the same day, but I have some leftovers I plan on eating later so I’ll update you on how it held up!
  • You can really use any kind of cheese you’d like for this but I love the flavor of Asiago.
  • You’ll note I have onions on the top of my galette. They burned just a bit and I would probably put them under the last layer of cheese next time.
  • For the caramelized onions you can definitely skip the wine, but I do think it adds such wonderful flavor!
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18 Comment

  1. Gretchen says: Reply

    What setting do you use on your mandoline to shave the potatoes. Thanks, can’t wait to try this!

    1. Christine says: Reply

      Hi There! Mine is so cheap and old it doesn’t have settings just two unmarked blades. but I’d say anywhere from 1/8 to 1/4 of an inch thick would be good! 🙂

  2. Steve says: Reply

    Made this first time for easter and was big hit. Have made it three more times with slight variations, spice change, tried roasted garlic, it’s a hit no matter what. Tonight was in a hurry and used store bought pie crust still works. It’s a keeper. Thank you.

    1. Christine says: Reply

      I’m so glad to hear that! Honestly, once you have the dough recipe down you can pretty much put anything in there! It’s so adaptable. I just made a tomato galette that was amazing. Or you could leave out the cheese from the dough and make a sweet summer fruit version with brown sugar or honey or caramel! Thanks for stopping by! 🙂

  3. Dara says: Reply

    Wow, I made this and it was so good. Only changed one thing – roasted whole garlic cloves and scattered them in rather than doing minced. Knew it had to be good when my husband went back for seconds. He always says everything I make is good but the proof is in how much he eats! Thanks

    1. Christine says: Reply

      Hey There!

      Oh I’m so glad you both enjoyed it! I love the idea of roasted garlic; definitely doing that next time. I could seriously eat this any day any time and I can’t wait to come up with new versions for spring!

      Thanks so much for stopping by!

  4. Tereza says: Reply

    Found your website and all looks amazing. I would like to do this recipe but as I am from Europe I am not really sure how many grams one stick butter really is. Could you please advise? 🙂 Thanks, Tereza

    1. Christine says: Reply

      Hey! Thanks so much for the kind words! I’m so lad you want to try this recipe out! It’s one of my favorites! To answer your question it should be about 113 grams! Hope that helps!


  5. Caramelized onions! Yes please!! Absolutely love this galette Christine..on my “have to make now” list!

    1. Christine says: Reply

      I love caramelized onions! And thanks so much. This was such a delicious flavor combination. I hope you enjoy it!


  6. I looove caramelized onions, whenever a recipe shows up with caramelized onions in it I just have to save and try it out!

    1. Christine says: Reply

      Hey there!

      Right? I feel the same. Any time I see caramelized onions I’m instantly interested! And when they are followed up with cheese and potatoes I’m 100% in!

      Thanks for stopping by!

  7. Brittany says: Reply

    I just discovered your blog and I loooove everything about it. The butter trick is even better if you freeze the whole stick and then grate THAT. It’s neater and easier to grate PLUS it’s ice cold already! If you’re not using it immediately after grating, just stick it back in the freezer while you work on other stuff!

    1. Christine says: Reply

      Hey there! Thank you so much for the kind words! Really makes my day. Thanks for the extra butter tip! Totally doing that next time! Haha so much to learn!

  8. I love this time of year because of recipes like this one! I think the onions on top look awesome, and I bet it was wonderful even after getting a little burnt. Can’t wait to try this one!

    1. Christine says: Reply

      Thanks so much! Yes, Fall/winter is my favorite time of year also. I love cooking comfort food and indulging in recipe like this! Haha. I hope you enjoy it!

  9. My mouth is literally watering as I sit here at my desk right now. Pinning this to make soon!!

    1. Christine says: Reply

      Thank you so much for stopping by! I still can’t believe I baked this! Haha, it was so delicious! I hope you enjoy it!

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