Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 4 ounces goat cheese, crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, until the dough comes together and forms a ball.
3. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are soft and caramelized.
6. Add the brown sugar and balsamic vinegar to the skillet and stir to combine. Cook for an additional 5 minutes, until the onions are coated in a sticky glaze.
7. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
8. Transfer the dough to a parchment-lined baking sheet.
9. Spread the caramelized onions over the center of the dough, leaving a 2-inch border around the edges.
10. Sprinkle the crumbled goat cheese over the onions.
11. Fold the edges of the dough over the filling, pleating as necessary to create a rustic galette.
12. Brush the edges of the dough with the beaten egg.
13. Bake the galette for 35-40 minutes, or until the crust is golden brown.
14. Let the galette cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 390
Fat: 26g
Carbohydrates: 31g
Protein: 8g
Sodium: 350mg
Sugar: 6g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Feta cheese can be used in place of goat cheese.
- Red onions can be used in place of yellow onions.
Variations:
- Add sliced mushrooms to the caramelized onions for an earthy flavor.
- Top the galette with fresh herbs, such as thyme or rosemary, before baking.
- Use a mixture of caramelized onions and roasted cherry tomatoes for a sweeter galette.
Tips and tricks:
- Make sure the butter is cold when working it into the flour mixture to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Let the galette cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Leftover galette can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the galette, place it on a baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the galette on a wooden cutting board or rustic platter.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the galette before serving.
Pairings:
Pair the galette with a simple green salad dressed with a vinaigrette.
Suggested side dishes:
Roasted vegetables or a side of mashed potatoes would be a great accompaniment to the galette.
Troubleshooting advice:
- If the crust is too tough, it may have been overworked or rolled too thin.
- If the filling is too runny, the onions may not have been cooked long enough to release their moisture.
Food safety advice:
Make sure to cook the onions thoroughly to prevent any risk of foodborne illness.
Food history:
Galette is a French term for a flat, round cake or pastry. It can be sweet or savory and is often made with a free-form crust.
Flavor profiles:
The savory galette with caramelized onions and goat cheese has a rich, buttery crust that pairs perfectly with the sweet and tangy onions and creamy goat cheese.
Serving suggestions:
Serve the galette as a main dish or cut it into smaller pieces for an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Savory, Caramelized, Gooey, Tangy, Herby