MEarth Home Kitchen Presents: Onion Galette

Onion Galette Recipe


For the crust:

  • 1.5 cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1.5 sticks cold butter, cut in ½” chunks
  • ⅓ cup cold water

For the filling:

  • 1 large onion
  • 6-8 cloves garlic
  • 10-12 scallions
  • Grated parmesan
  • 2 tbsp mustard


For the crust:

  1. Mix flour, sugar, and salt together
  2. Add chunks of cold butter into flour and coat with flour
  3. Using hands, squish chunks of butter into flat pieces. Try to squish every chunk at least once, working as quickly as possible to keep the butter cold
  4. Slowly drizzle ⅓ cup of cold water while mixing. The dough should start coming together in large, shaggy chunks, but still remain crumbly
  5. Turn dough out onto floured surface and gather into rectangular pile
  6. Roll out dough with rolling pin 
  7. Using a dough scraper, fold dough twice (once vertically and once horizontally) to form a small square
  8. Use the rolling pin to flatten out and repeat folding process twice. The dough should have come together by now with larger chunks of butter showing through the dough.
  9. After the last foldover, tightly wrap square of dough and chill in fridge.

For the filling:

  1. In the meantime, thinly slice onion lengthwise and slice garlic into thin slices.
  2. Add oil to pan over medium heat and add onions and garlic. Sprinkle in a little salt to taste. Cover and let cook over medium-low heat for 6-8 minutes until onions have turned translucent.
  3. Uncover and let cook over low heat, stirring occasionally until onions turn light brown and jammy. Remove from heat.
  4. Slice scallions thinly on a diagonal bias
  5. Coat scallions in melted butter.

To put together:

  1. Remove dough from fridge and roll out on clean, floured surface. If too difficult, let sit for 5 minutes and try again.
  2. Roll out dough to ⅛” thickness into either a rectangular or circular shape
  3. Spread thin layer of mustard onto dough leaving a 1” border
  4. Spread onions on top of mustard layer
  5. Sprinkle layer of parmesan cheese and any additional cheeses on top of onions
  6. Cut 2” slits around border of dough and fold flaps over, slightly overlapping
  7. Brush egg wash on dough
  8. Scatter scallions on top.
  9. Bake at 375 F for 45-50 minutes until crust is golden-brown
  10. Cut into wedges and enjoy!!

–> Find 15 alternative filling ideas from Bon Appetit!