A caramelized onion galette is a savory tart that highlights the sweet, rich flavors of slowly caramelized onions. This rustic dish is perfect as an appetizer or a light meal, and it pairs wonderfully with cheese and fresh herbs.
Ingredients
For the crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)
For the filling:
• 3 large onions (yellow or sweet), thinly sliced
• 2 tablespoons olive oil or unsalted butter
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 cup shredded cheese (such as Gruyère, mozzarella, or feta)
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: fresh herbs for garnish
Instructions
1. Make the crust: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Caramelize the onions: In a large skillet, heat the olive oil or unsalted butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 30-40 minutes. If the onions start to stick to the pan, reduce the heat and add a splash of water. Stir in the thyme and season with salt and pepper to taste. Remove from heat and let cool slightly.
6. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Assemble the galette: Sprinkle the shredded cheese evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges. Spoon the caramelized onion mixture over the cheese.
8. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
9. Prepare the egg wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
10. Bake: Bake the galette for 25-35 minutes, or until the filling is hot and the crust is golden brown.
11. Cool and serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with fresh herbs.
Aprile's Kitchen 