CHEESE & ONION GALETTE
Flakey, buttery crust topped with sharpe cheese, caramelized and green onions. The hot mustard and balsamic vinegar provide the much needed kick needed to cut through the richness of this savoury dish.
Provided by Kira McMullan
Categories Main Course
Number Of Ingredients 17
Steps:
- In a food processor, pulse flours, xanthan gum and salt until combined.
- Add cold butter and pulse a few times. Add egg and 3 tablespoons of cold water and pulse a couple times until the dough just comes together. Add another 1 tablespoon of cold water if it seems dry. Do not overmix!
- Tip out dough onto a sheet of clingefilm. Gently form into a two-flat disks, wrap separately and rest in the fridge for 1 hour.
- Heat oil in a skillet over medium heat. Peel and thinly slice onions and garlic, cook until onions are golden. Add balsamic vinegar, salt, and pepper and cook for nother 2-3 minutes until the onions have absorbed the vinegar and everything is caramelized. Set aside to cool.Slice green onions on a slight diagonal. Set aside.Grate cheese. Set aside.
- Lightly flour (rice or corn) a large piece of parchment paper, roll out dough until 1/8 inch thick. Transfer the parchment and dough to a baking sheet and repeat with the remaining dough.TIP: if the dough is sticky, instead of adding more flour place a peice of parchment over the dough and continue rolling.
- Leaving a 1 inch border, spread the mustard as evenly as possible. Top with cheese and cooled onion mixture.
- Using a sharp knife, cut the edges of the dough every 2 inches up to the filling. Brush with egg wash or milk and gently start folding the edges over the filling. If the crust is breaking try folding up from under the parchment.
- Top the galette with green onions and lightly brush the exposed dough with egg wash or milk.
- Bake for 40-45 minutea or until the pastry turns a dark golden colour. Allow to cool for 5-10 minutes before serving.
- TIP: galette an be assembled and frozen. When ready to bake, apply eggwash and increase baking time by 5-10 minutes.
CHEESY SPRING ONION GALETTE
A slice of this cheesy spring onion galette is the perfect light summer lunch. Pair with a green salad for a simple, seasonal family meal
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Roll the pastry on a lightly floured work surface to a 30 x 30cm square and carefully move onto a baking tray lined with baking parchment.
- Mix the crème fraîche, egg, cheese and lemon zest in a bowl with a squeeze of lemon juice, garlic, thyme leaves, black pepper and a pinch of salt.
- Spoon onto the middle of the pastry and smooth into an even 20cm circle. Lay over the spring onions and drizzle with a little oil.
- Cut the pastry rim every 10cm, then fold over each pastry flap, slightly overlapping them to create a rim that seals in some of the crème fraîche mixture and spring onions. Sprinkle liberally with more cheese, scattering over the pastry too. Bake for 35 mins or until the pastry is golden and cooked through. Serve warm or at room temperature, cut into wedges, with a green salad alongside.
Nutrition Facts : Calories 664 calories, Fat 52 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
- For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
- Preheat the oven to 400 degrees F.
- Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
POTATO ONION GALETTE
Provided by Food Network
Categories appetizer
Time 2h20m
Yield About 12 slices
Number Of Ingredients 10
Steps:
- Make the pate brisee and roll into a cylinder. Chill for 1/2 hour or up to 3 days.
- Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees.
- Cut the cylinder of dough in half and refrigerate one half. Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet.
- Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a "v" out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces.
POTATO, ONION AND GRUYERE GALETTE
Use only low starch, waxy potatoes as all others will become mealy. And a low sulphur sweet onion like Walla Wall, Vidalia or Maui works great. The crust is crisp and cheesy and the center is tender and buttery without being overly rich. It makes a wonderful lunch or dinner served with a side salad.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan (cast iron works great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and salt and pepper in a bowl and toss to combine.
- Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve.
Nutrition Facts : Calories 344.1, Fat 24.7, SaturatedFat 11.7, Cholesterol 56, Sodium 290.9, Carbohydrate 19, Fiber 2.5, Sugar 2.6, Protein 12.4
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CARAMELISED ONION AND GOAT'S CHEESE GALETTE
From deliciousmagazine.co.uk
5/5 (4)Total Time 1 hr 35 minsCategory Vegetarian Tart RecipesCalories 441 per serving
- Sift the plain flour and salt into a large mixing bowl, then coarsely grate the frozen butter on top – hold the butter by its wrapper to stop the heat of your fingers melting it. Dipping the butter into the flour also makes it easier to grate.
- Using a palette knife, mix the grated butter into the flour (don’t use your hands as the warmth will soften the butter too much). Once the butter is completely coated in the flour, add 5 tbsp cold water to the bowl. Start to bring the pastry together with the palette knife, then quickly finish it off with your hands.
- Slightly flatten the pastry into a disc and wrap in cling film. Chill for at least 1 hour, but ideally for 12 hours or up to 24.
- Meanwhile prepare the filling. In a large deep frying pan, melt the butter over a low heat, add the onions and fry over a medium heat for 15 minutes (there are a lot of onions but they will cook down). After 15 minutes, add the balsamic vinegar, redcurrant jelly and thyme. Gently cook for 30-40 minutes on a low-medium heat, stirring regularly, until completely soft and caramelised. If the onions become too sticky and start to catch, add a splash of water. Leave to cool.
TRIPLE-THREAT ONION GALETTE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (90)Author Sohla El-WayllyServings 1Estimated Reading Time 7 mins
- First, make the crust. Whisk 1½ cups (188 g) all-purpose flour, 1 Tbsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Cut 12 Tbsp. (1½ sticks) chilled unsalted butter into ½” pieces, add to dry ingredients, and toss to coat and distribute. Using your hands and working quickly, rub and smash butter into flat irregular pieces (be careful not to overwork; you don’t want to soften the butter too much. Just make sure you smash each piece at least once. And if the butter is getting too warm, throw the bowl in the fridge or freezer and let chill for a bit before proceeding).
- Drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy.
- Now you are going to fold the dough, which will give it distinct flaky layers when baked. Turn out onto a lightly floured surface. Working quickly and using a rolling pin and your hands, press dough together to form a mass. (The dough will seem like a crumbly dry mess at first but will come together as you fold and roll. Have faith and don’t give up.) Roll dough into a rough square about ½” thick. Fold in half into a rectangle, then once again to make a small square. Press down on the dough with rolling pin to make it hold together. Roll dough out once more to make a rough square about ½” thick. Repeat folding process again, taking your time to make it neat, as this will be your final fold.
- Using rolling pin, gently flatten dough, rotating as needed, to make a 6”-diameter disk. Dust surface with more flour (go heavy; you don’t want the dough to stick) and roll disk into a 14”-diameter circle or oval about ⅛” thick. Brush off any excess flour with a pastry brush. Fold dough in half, then in half again to make a rough triangle (this just makes it easier to move). Transfer to a parchment-lined baking sheet and unfold (it’s okay if dough is a bit larger than the baking sheet). Chill while you make the filling.
FRENCH ONION GALETTE RECIPE | COOKING LIGHT
From cookinglight.com
Servings 6Calories 332 per servingTotal Time 1 hr 15 mins
- Add onions, thyme, and salt; cook, partially covered, stirring occasionally, until onions caramelize, about 45 minutes.
- Unroll piecrust on a sheet of parchment paper, and use a rolling pin to roll out to a 13-inch circle.
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