Yukon Gold Potato and Celeriac Galette Sautéed Asparagus, Plum Syrup Poached Tomatoes

(Makes 8)

Ingredients

Galette
150 g (5 oz)	Onions, julienne
60 g (2 oz)	Butter (half to butter baking dish & half for sauté)
300 ml (10 oz)	35% cream
3	Eggs
400 g (14 oz)	Yukon gold potatoes, grated
250 g (8 oz)	Celeriac, grated
5 ml (1 tsp)	Kosher salt
2 ml (½ tsp)	Fresh ground black pepper
15 ml (1 tbsp)	Butter
125 g (4 oz)	Rosenborg® Extra Creamy Blue Cheese, sliced

Asparagus
16 pc	Asparagus, peeled, trimmed
15 mL (1 tbsp)	Grape seed oil
30 g (1 oz)	Butter, unsalted
To taste	Lemon or lime zest
To taste	Salt and pepper

Tomatoes
2 pc	Plums, quartered
90 mL (3 oz)	Water
15 mL (1 tbsp)	Sugar
4 pc	Small tomatoes, blanched, peeled

Method

Galette

Preheat a toaster oven to 160ºC (325ºF).
Preheat an electric skillet to 180ºC (350ºF).
Butter a 9’ x 9’ baking dish and line bottom with parchment paper.
Add butter and onions to hot skillet. Sauté until onions are soft. Add cream and simmer, reducing by one quarter.
In the meantime, using the grater attachment on a food processor, grate potatoes and celeriac and transfer to a large mixing bowl.
In a medium size bowl, beat eggs. Pour the onion and cream mixture from the skillet into the grated potatoes and mix well.
Season with kosher salt and black pepper. Add beaten eggs and mix well to incorporate then transfer half to the buttered baking dish. Place thin slices of blue cheese over the layer, then the remaining potato mixture on top. Add another piece of parchment paper directly on top and bake in toaster oven for one hour, or until there is no trace of liquid when a knife is pierced in the center.
Once baked, remove potato galette from toaster oven, cool at room temperature and refrigerate for 12 hours.
Preheat toaster oven to 160ºC (325ºF).
Remove from fridge; separate the galette from baking dish by slicing a knife around the sides. Turn upside down onto a cutting board and cut into portions. Place portions on a toaster oven tray and reheat 7-10 minutes. Remove from tray and brush with butter.

Asparagus

Preheat a medium size sauté pan to medium high.
Heat the oil and butter, add asparagus and gently cook with the lemon or lime zest until tender.
Season to taste and serve.

Tomatoes

Place plums, water and sugar in a small sauce pan and simmer for 15-20 minute until syrup has developed. Strain and reserve.
Add tomatoes to plums and syrup and gently poach for 10-15 minutes.

Assembly

Place galette portion on top of sautéed asparagus. Top with poached tomato and drizzle with plum syrup.

All-purpose potatoes, like Yukon Gold, or russet potatoes are best for this dish.

In place of parchment paper, cover top of baking dish with a double layer of plastic wrap, then cover again with aluminum foil.