THIS RECIPE IS AMAZING!
If you've never had a Galette, just think of it as a glorified savory tart, or a rustic savory pie.
This is a MUST HAVE recipe for an appetizer!
The trick to making this simple, stylish dish taste incredible is this: Don't rush. You want to really caramelize the onions to give the galette a silky texture and deep, rich, decadent flavor, and there are no shortcuts. But when you're done, you'll have a rustic, free-form version of a savory tart that's pretty enough to serve guests. Or make one for yourself on a quiet Sunday, and keep leftovers for weekday lunches. You can serve it with a slice with a simple side salad for a vegetarian-friendly lunch or dinner, or pair with your favorite eggs for a decadent brunch.
Ingredients:
2 tablespoons avocado oil
3 pounds yellow onions (I prefer mine diced, but you can slice thin as well)
4 thyme sprigs(or 1/2 tsp crushed)
1 teaspoon kosher salt
1 teaspoon red wine vinegar
1/2 teaspoon black pepper
1 pie crust
2/3 cup mozzarella
1/3 cup grated parmesan
1 TBSP heavy cream or full fat milk
Extra Olive Oil for drizzle.
1 TBSP dried Parsley (optional) for garnish.
Directions: Preheat oven to 425ºF.
Heat oil in a Dutch oven over medium. Add onions, thyme, and salt; cook, partially covered, stirring occasionally, until onions caramelize, about 45 minutes. Discard thyme stems( if using sprigs). Remove from heat and Stir in vinegar and pepper.
Unroll piecrust on a sheet of parchment paper, and use a rolling pin to roll out to a 13-inch circle. Pile onion mixture in middle of circle and spread evenly, leaving a 2-inch border; sprinkle cheese over onion filling. Fold edges of dough over filling.
Brush cream or milk over dough. Bake in preheated oven until crust is golden, about 20 minutes. Let cool 5 minutes before slicing. Drizzle lightly with olive oil and sprinkle with parsley.
Notes:
This recipe can be divided into 2 smaller galettes as well
If bottom has browned before top, when timer goes off, just put it under the broiler for a minute or so until top has evenly browned as well.
This recipe is equally as delicious if you leave the cheese out.
Disclaimer: One or more of the links on this page may be affiliate or referral links. This means that we may receive a payment for products that you purchase through some of these links. With that being said, we will only ever promote products that we have used ourselves and that we believe to be good recommendations. It is important to us that we only promote excellent products from companies that provide an excellent customer experience! Please contact us if you experience problems with a product or service that you purchased based on our recommendation.
Comments