I made this rustic galette the other day, and it made my taste buds swoon. I’m talking about an unfathomably-flaky pate brisee crust. And sweetly caramelized onions. And pungent, local blue cheese. It’s a galette that you can serve at any temperature.
Here’s the recipe, first in photographic steps, and then in a copy-and-paste format:
To start, make the pate brisee. The recipe for this fabulous French pastry is described in detail here. Wrap the dough in plastic wrap, and refrigerate for 30 minutes or for up to 3 days.
Can you use store-bought pie crust for this galette? Yes, but your onions and blue cheese won’t be happy with your decision. The most popular brand of ready-made crust has the taste and texture of cardboard.
Tip: If you’ve never made pate brisee, now would be a great time to start. It’s an easy pastry. I promise.
While the dough is chilling, let’s make the filling:
No food processor for you?
You can slice the onions by hand. Just be sure to use a very sharp knife, and to slice thinly.
BUT KEVIN, THAT’S A LOT OF SUGAR!
Calm down there, little Billy. If you use less than 1 tablespoon of sugar the onions won’t be sweet enough to contrast the pungency of the blue cheese topping.
And that’s the truth, Ruth.
Tip: Caramelize the onions a day or two ahead of time, and then store them in the fridge.
No rimless baking sheet in your batterie de cuisine?
Use a rimmed sheet, turned upside down.
I purchased my 16×14-inch rimless subject from Amazon.
Need a copy-and-paste version of the above? Your wish is my command:
Caramelized Onion and Vermont Blue Cheese Galette
Kevin Lee Jacobs
Ingredients for 1 10-inch-diameter galette, or 4 servings
Pate brisee dough (recipe here)
3 large onions, peeled and thinly sliced (if possible, use the slicing disk of your food processor)
1 generous tablespoon unsalted butter
1 generous tablespoon olive oil
1 tablespoon sugar
3/4 teaspoon dried thyme leaves
5 ounces crumbled Vermont blue cheese (or use any good quality product)
1 egg, beaten
On a lightly floured surface, roll the dough into a 12-inch-diameter circle. Transfer to a greased, rimless baking sheet, and chill for at least 30 minutes.
Heat the butter and oil over a low flame in a large, heavy pot (such as enameled cast-iron). Add the onions, and give them a toss to coat. Then cover the pot, and let the onions sweat over low heat for exactly 15 minutes.
Uncover the pot, and stir in the sugar and thyme. Raise the heat to “medium,” and cook, stirring from time to time, until the onions turn walnut brown. Cool to room-temperature.
Before proceeding, center the oven rack, and preheat the oven to 400°F.
Spread the onions onto the pastry, leaving a 1-inch border all around. Top the onions with the crumbled blue cheese. Then fold the border over the filling, making pleats every 2 inches or so. Pinch the pleats to seal. Brush the border with the beaten egg.
Bake in the preheated oven until the pastry colors, and the cheese bubbles and browns slightly — about 30 minutes. Transfer the galette to a wire rack for 5 minutes, then onto a wooden board.
Serve with a salad, and plentiful goblets of Pinot Noir.
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