CARAMELIZED ONION GALETTE
This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining - it can be prepared in advance - but requires a little bit of patience: You'll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it's hot or serve at room temperature alongside a salad or steak.
Provided by Sue Li
Categories dinner, lunch, pies and tarts, vegetables, appetizer, main course, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
TOMATO, CARAMELIZED ONION AND BRIE GALETTE
Make and share this Tomato, Caramelized Onion and Brie Galette recipe from Food.com.
Provided by Brookelynne26
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized bowl, sift the flour and the salt. With a pastry cutter or a fork, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle in the water, 1 tablespoon at a time, mixing lightly with a fork until the pastry is just moist enough to hold together. Shape it into a ball.
- Preheat the oven to 425°F.
- Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook until the onions are translucent. Lower the heat to low and cover the pan and cook slowly until caramelized, about 20 minutes.
- Line a large cookie sheet with parchment paper. Roll out the pastry to 1/8-inch thick and transfer it to the parchment paper. Sprinkle on the onions and garlic evenly, leaving a border around the edge. Scatter the tomatoes on top, and then the cheese. Grind the pepper on top and sprinkle on the parsley. Fold the border up onto the filling. Brush the border with the egg and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until golden.
Nutrition Facts : Calories 555.7, Fat 40.1, SaturatedFat 15.1, Cholesterol 71, Sodium 538.8, Carbohydrate 39, Fiber 2.6, Sugar 3.7, Protein 10.8
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- 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).
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- 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.
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