Onion Galette Recipe
Ingredients:
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
Directions:
For the crust:
- Mix flour, sugar, and salt together
- Add chunks of cold butter into flour and coat with flour
- 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
- Slowly drizzle ⅓ cup of cold water while mixing. The dough should start coming together in large, shaggy chunks, but still remain crumbly
- Turn dough out onto floured surface and gather into rectangular pile
- Roll out dough with rolling pin
- Using a dough scraper, fold dough twice (once vertically and once horizontally) to form a small square
- 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.
- After the last foldover, tightly wrap square of dough and chill in fridge.
For the filling:
- In the meantime, thinly slice onion lengthwise and slice garlic into thin slices.
- 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.
- Uncover and let cook over low heat, stirring occasionally until onions turn light brown and jammy. Remove from heat.
- Slice scallions thinly on a diagonal bias
- Coat scallions in melted butter.
To put together:
- Remove dough from fridge and roll out on clean, floured surface. If too difficult, let sit for 5 minutes and try again.
- Roll out dough to ⅛” thickness into either a rectangular or circular shape
- Spread thin layer of mustard onto dough leaving a 1” border
- Spread onions on top of mustard layer
- Sprinkle layer of parmesan cheese and any additional cheeses on top of onions
- Cut 2” slits around border of dough and fold flaps over, slightly overlapping
- Brush egg wash on dough
- Scatter scallions on top.
- Bake at 375 F for 45-50 minutes until crust is golden-brown
- Cut into wedges and enjoy!!
–> Find 15 alternative filling ideas from Bon Appetit!