Description

Savory galette with caramelized onions is a delightful rustic dish that features a flaky pastry crust filled with sweet, golden onions and creamy cheese. This easy-to-make galette offers a comforting blend of flavors, making it perfect for cozy dinners or elegant brunches. With its irresistible aroma and beautiful presentation, it's sure to impress your family and friends at any gathering!

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsalted butter (cold, cut into small pieces)
3 tbsp ice-cold water
2 large yellow onions (thinly sliced)
2 tsp olive oil
4 oz cream cheese or goat cheese
1 tsp fresh thyme (or rosemary)
Salt, to taste

Instructions

Prepare the Dough: In a bowl, combine flour and cold butter until crumbly. Gradually mix in cold water until the dough holds together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Caramelize the Onions: Heat olive oil in a skillet over medium heat. Add sliced onions and cook slowly for 25-30 minutes until golden brown. Season with salt and thyme.
Preheat Oven: Set the oven to 375°F (190°C).
Roll Out the Dough: On a floured surface, roll out chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
Assemble the Galette: Spread cream cheese or goat cheese on the dough center, leaving an inch around the edge clear. Top with caramelized onions.
Fold and Bake: Fold the edges of the dough over the filling, creating pleats. Optional: brush with egg wash for shine. Bake for 35-40 minutes until golden brown.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg

Keywords: Experiment with different cheeses like feta or Gruyère for added flavor. Add sautéed vegetables such as spinach or mushrooms to enhance complexity. For extra crispiness, allow the galette to cool slightly before slicing.