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In a large skillet set over medium heat, melt the butter. Add the onions and a pinch of salt. Cook, stirring occasionally, while you prepare the potatoes.
Bring a large pot of salted water to a boil. Wash the potatoes and slice thinly, about 1/8 inch thick. Carefully lower them into the water. Boil 5 minutes, stirring occasionally. Drain and stir into the pan with the onions, another pinch of salt, and a few turns of the pepper mill. Reduce the skillet’s heat to low to keep warm while you prepare the crust.
Divide pie dough into four equal balls. Roll into circles about 1 inch larger in diameter than the wells in the Yorkshire pudding pan. Gently lay the dough into the pan.
Sprinkle 1 tablespoon of Parmesan into the bottom of each crust. Evenly divide the potato and onion mixture among the crusts, followed by another tablespoon of Parmesan for each. Fold the outside edges of the crusts up over the filling, making a pleated border.
Beat the egg with a splash of water, then brush over the crusts. Bake the galettes for 30 minutes, or until golden brown. Let cool slightly before serving.
Our metal bakeware is made of heavy-gauge carbon steel that won’t twist, bend or warp, even under high temperatures. It maintains even heat to prevent hot spots and scorching.
The durable nonstick coating is free of harmful chemicals, so you can bake with confidence. It releases baked goods easily, which simplifies cleanup.
Wide rims with silicone insets provide a sure, comfortable grip, even when wearing oven mitts.