Rustic Cheese And Onion Galettes Two Ways Food

RUSTIC CHEESE AND ONION GALETTES, TWO WAYS

Steps:

• To make the dough: Combine the flour and salt in a bowl. Using a pastry blender or your fingers, cut half of the butter into the dry ingredients until the mixture looks like coarse meal. Cut in the remaining butter until the butter is the size of peas. Drizzle on 3 tbsp of the cold water and stir just until moistened. Gather up the dough and knead it just a few times until it holds together. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
• When the dough has chilled, shape it into a round with your hands. Don't overwork it. Transfer it to a baking sheet lined with parchment paper. Form the rim of the crust by gently lifting a small section of dough and pressing it inward. Mix the egg yolk with the remaining 1 tbsp water to make an egg wash. Set it aside.
• Preheat the oven to 400°F/200°C/gas 6.
• To make the Ossau and Dry Jack Galette: Spread the sautéed onion over the dough. Sprinkle the grated Ossau, Jack and Parmesan over the onion. Scatter the bacon on top. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden brown, 15 to 20 minutes. Slide the galette onto a wire rack and let cool for 10 minutes. Cut into wedges and serve.
• To make the Ricotta, Herb and Lemon Galette: Spread the sautéed onion over the dough. Arrange the lemon slices evenly over the onion. Drop small spoonfuls of the ricotta over the onion and lemon slices. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden brown, 15 to 20 minutes. Slide the galette onto a wire rack and let cool for 10 minutes. Sprinkle the herbs over the top, cut into wedges and serve.

FRENCH ONION GRILLED CHEESE

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
• Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
• In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

CARAMELIZED ONION GALETTE

Steps:

• Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
• Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
• Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
• Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.