French Onion Galette
Source of Recipe
From "Autumn Gatherings" by Rick Rodgers
"A galette is a savory free-form tart, and it is one of the most versatile of all appetizers, as it can be served with drinks before dinner or with salad as a first course. This version, with lots of caramelized onions and nutty Gruyère, is reminiscent of French Onion Soup. Try it with a glass of Beaujolais noveau."
List of Ingredients
• 2 Tbsp unsalted butter
• 2 large onions, cut into thin half-moons
• Salt and freshly ground black pepper
• Perfect Butter Pastry Dough (recipe follows)
• 1½ cups (6 ounces) shredded Gruyère cheese
• 1 tsp chopped fresh thyme
Position a rack in the bottom third of the oven and preheat the oven to 400°F.
Melt the butter in a large skillet over medium heat. Add the onions, stir well, and cover. Cook, stirring occasionally, until the onions soften, about 6 minutes. Uncover and reduce the heat to medium-low. Cook, stirring often, until the onions are very tender and golden, about 25 minutes. Season with salt and pepper to taste. Cool completely.
On a lightly floured work surface, roll out the dough into a 12- to 13-inch diameter round about ⅛ inch thick. Slide onto a large rimless baking sheet (or the bottom of an inverted rimmed baking sheet). Sprinkle half of the Gruyère over the dough, leaving a 1½-inch-wide border. Spread the onions over the cheese, then sprinkle with the remaining cheese. Working around the perimeter of the galette, fold the border of exposed dough up and over, pleating it as you go, leaving the onions exposed.
Bake until the dough is golden brown on the bottom (lift up an edge to check), 25 to 30 minutes. Cool slightly, then cut into wedges. Sprinkle the tart with the thyme. Serve warm or cooled to room temperature on cocktail plates with forks.
Makes 8 servings.
Perfect Butter Pastry Dough:
• 1 cup unbleached all-purpose flour
• 2 Tbsp sugar
• ¼ tsp salt
• 8 Tbsp (1 stick) unsalted butter, preferably European style, cut into ½ -inch cubes.
• 3 Tbsp ice water, as needed
Pulse the flour, sugar, and salt in a food processor fitted with the metal chopping blade to combine. Add the butter and pulse about 8 times until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Transfer to a bowl.
Stir in enough of the ice water to moisten the mixture, just until it begins to clump together (the dough will hold together when pressed between your thumb and forefinger).
Gather up into a thick disk and wrap in wax paper. Refrigerate for at least 30 minutes and up to 2 hours.