Last updated on June 12th, 2023
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:
Peel and halve 3 large onions…
And slice them on the slicing disk of your food processor. This will take you all of 20 seconds.
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.
Next, tip some butter and oil into a heavy pot, and heat them over a low flame.
Then add the onions, and toss them about with a yellow spatula.
Cover the pot, and let the onions sweat over low heat for exactly 15 minutes.
Now uncover the pot, and — I hope you’re sitting down — sprinkle the onions with a big, honking tablespoon of sugar.
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.
This next step is far less frightening: add 3/4 teaspoon dried thyme leaves.
Raise the heat to “medium,” and, stirring from time to time, let the onions cook until they turn walnut-brown. Unfortunately this will take about 40 minutes.
Tip: Caramelize the onions a day or two ahead of time, and then store them in the fridge.
Cool the onions to room temperature. Since the temperature here was only 18°F (on March 23!) this morning, I set the onion pot on my front porch for 15 minutes.
Now take your pate brisee dough, and roll it, on a lightly-floured surface, into a 12-inch-diameter circle.
Then transfer the pastry to a lightly-greased, rimless baking sheet.
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.
Spread the onions evenly onto the pastry, leaving a 1-inch border all around.
Then sprinkle 5 ounces of crumbled, high-quality blue cheese (mine came from a farm in Vermont) over the top of the onions.
Fold the border over the filling…
And pinch the pleats to seal.
Then brush the border with 1 beaten egg…
And wipe up any spilled egg. Otherwise, the galette might stick to the baking sheet.
Bake on the center rack of a preheated 400°F oven until the pate brisee colors, and the cheese bubbles and browns lightly — about 30 minutes.
Loosen the bottom edge of the galette with a flat, flexible spatula, and then slide it onto a wire rack.
For easy slicing, transfer the galette to a wooden board.
Now pour yourself a glass of Pinot Noir…
Pretend that you are having 3 guests for dinner…
And then dive right into this rustic galette of orgasmic deliciousness.
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, beatenOn 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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More things to eat:
Carrot-Ginger-Orange Soup
Chive Pesto
Limoncello Cookies
Lori says
I only have a red spatula. I hope it works.
Future plan? To make Mac and cheese with bacon and cartelized onions.
Catharine R. says
Oh, Kevin, this looks SO good! I’m drooling! Can’t wait to try.
Brooklyn Bob says
Love caramelized onions. Love blue cheese. Love French pastry crust. Will definitely love this galette!
Tammy says
Oh. My. It’s making my taste buds swoon with just your photos!
Judy says
Love the yellow spatula and your sense of humor. This looks so good, thanks for sharing your recipes!!
Brenda Johnson says
I didn’t like this particular dish my friend Kevin shared with me….I LOVED IT!!!!! “Oh my goodness” type of good folks!!! I am a huge fan of Kevins pate brisee to begin with (really- a gym sock would taste good baked into that buttery flaky pastry!!) Smother it in a generous amount of sweet, soft carmelized onions, topped with bold creamy blue cheese and you’ve got a bit of heaven for your mouth!!! This would make great cocktail hour food, appetizer offering or main dish with a salad!! Thanks for sharing Kevin!!! (It made a great lunch!!)
Kevin Lee Jacobs says
Brenda – Thanks for taste-testing this galette!
Erlyn says
I encourage all to make Kevin’s pate brisee. I was always afraid to attempt it till I found evin’s blog. I followed his directions with pictures and WOW! It really was easy and oh sooo good. Can’t wait to make this too.
Tracy says
Kevin, this looks fantastic. And I have used your pate brisee recipe before and loved it. I have one question: is there another tangy cheese you think would work well with this? I am just not a blue cheese fan. Goat cheese? Feta? Anything else? Thanks for your counsel!
badger gardener says
My husband and I have a true love affair with blue cheese so I cannot wait to try this.
Mary in Iowa says
Have made this crust with lard, never with butter. Extra butter just went on my “ChopinLiszt”. Sorry, couldn’t resist. You got a mention and a link in today’s Planet Natural newsletter re. winter sowing plant list. 🙂
Beverly, zone 6, eastern PA says
We have a similar recipe for Onion/Chevre Pizza. The carmelizing step gets Balsamic vinegar added and then a “reduction” cook off. I think it was from Mario Batali newspaper article. Cippolinne Pizza?
Yours looks equally delicious.
Beverly, zone 6, eastern PA says
P.S. I have purchased spatulas in all colors to be able to conform to your recipe requirements no matter what is called for. Not taking any chances….
Mary says
Just writing in to let you know how much you”re appreciated for the presentation of your recipes. I look forward to reading and seeing them every Sunday! Thank you!
Judy says
YUM!
No other words needed.
linda faatz says
You surely know how to make a recipe taste delicious through your pictures and description.
Look forward to all your blogs. Linda
Judy Pennington says
Kevin, sorry but my palette must be too hillbilly, I despise blue cheese. Do you think my homemade paneer would work in this? Or should I try something with a little more flavor? I could add some herbs to my cheese. Thanks! Judy
sue chiafullo says
Hi Kevin,
This looks so delicious! Does it matter what type of onion is used or will anyone do?
Kevin Lee Jacobs says
Hi Judy – You could certainly try this tart with your own paneer instead of blue cheese. Let me know how it turns out for you!
Hi Sue – Any white or yellow onions will work. Red varieties are best for raw eating.
Laura Rankin says
I just realized all of my mother’s pie crusts were pate brisee dough and we just called it her pie crust recipe! Thanks, Kevin. This recipe sounds heavenly and I already know how perfect the crust will be.
Janice in Black Creek, BC says
What, No Lily the Beagle begging for bits? Or maybe she doesn’t like blue cheese.
I am not fond of blue cheese so would use Feta, but I’d make this for my Brother who loves Blue Cheese. Maybe I should try it–be adventurous.
Or maybe I’d use gruyère and it would become Zweibelkuchen.
Autumn is usually the Time for Zweibelkuchen and new wine.
Jan
Melissa Horton says
MAY I be the 3rd pretend person at your table? Please….
amen k. says
That crust recipe is a classic.
Just like a butter dough, it’s so easy.
Ed Morrow says
What’s the status of your cookbook? With recipes like this it is a sure-fire winner.
If you can’t find a publisher who’s smart enough to get it on the market, how about going the e-book route on Amazon?
All the best,
Ed Morrow
Carmel Valley, CA
Dean says
First – I look forward to your blog each week (except when your recipe calls for a yellow spatula, because I don’t have one).
Second – My husband was sick last week, so I made him some of your carrot, ginger, and orange soup. It was soup-er and helped him get all better!!! I even used carrots from my garden, which made the soup extra tasty. I have edible ginger roots on order so I can start to grow my own ginger. See – you’re a cook and a doctor!
LynnB says
Hi Kevin. I need to work out an equivalent for the Vermont blue cheese that I can get here in Australia. On a scale that runs from Danish blue through Stilton and Roquefort to Cambazola and blue brie, where would you place it?
I’d be really grateful for the advice as this galette looks delicious.
Kevin Lee Jacobs says
Hi Dean – That’s wonderful news! Sincerely, Dr. Jacobs
LynnB – You are lucky to have a plethora of blue cheese choices. I’d go with Danish or Roquefort. But that’s only because I’ve not yet tried Cambazola or blue brie!
Cathy says
Kevin, I am printing this recipe at this moment, looks delicious! My only problem is I may not be able to find the “little green man” who is watching you fold in the crust!!! HA!!!!!!! I always look forward to your newsletter.
Kirsten Berwick says
Very nice! But a light sprinkling of chopped Black Walnuts-before you slap that puppy into the oven- wouldn’t hurt my feelings at all…
Sharon Lamoreaux says
My, oh my, oh my!! I have to say I am not a particularly good cook, but you would never know it after last night’s dinner! This recipe spoke to me. It was simple, delicious, and probably the best thing I have ever tasted (even though I used a white spatula). No pie crust I have EVER eaten has been this light and fluffy. Thank you, Kevin. My husband thanks you, too. You might just make a cook out of me yet!! So looking forward to your book.
Kevin Lee Jacobs says
Hi Sharon – So glad you tried the galette, and that it turned out so well for you!
Karen Knight says
I wish you lived closer to Charlottesville – you would be so much fun to hang out with!! Love your energy and humor! Keep the recipes and gorgeous gardens (inside & out) coming!!
Linda says
I’ve been thinking about making this yummy looking thing for a few weeks, and after work today I decided today’s the day! I was jumping around a bit between the dough and the caramelized onion recipes, (and in and outside on the deck watching the pups, the birds at the feeder, and feeling early spring sunshine), and maybe I put in a bit too much of this or that, but mine turned out awful. I almost cried because it took me over two hours and well, the kitchen was a mess and I was still hungry! 🙁 PS: I am, in reality, culinarily-challenged, with occasional success that just keeps me trying! 🙂 I shared this recipe with my 4 daughters and they think it should be delicious, so I am going to try it again, and they are too! Hugs anyway Kevin! 🙂
Linda says
Hi Kevin, Not sure if anyone has mentioned it or not but the printable version of this recipe omitted the step to brush the pastry edges with the beaten egg. I have one in my oven right now & can’t wait to try it. Thanks for your detailed pictures & step by step instructions.
Mary Jouver says
My mouth is watering! Can you make this with filo dough?
Judith Clausen says
Can’t wait to try this! I need to remember NOT to read recipes just before making dinner!
Barbara parrish says
Luv all the ingredients..yum!!
Susan Lenard says
In lieu of the sugar – I added a bit of honey…then spread a thin layer of fig butter on the pastry before placing the onion. I also added chopped walnuts on the top.
Ooooh la la!!
Thanks for a lovely dish!!