Cheese And Onion Galette Recipes

CHEESE & ONION GALETTE

Steps:

• In a food processor, pulse flours, xanthan gum and salt until combined.
• Add cold butter and pulse a few times. Add egg and 3 tablespoons of cold water and pulse a couple times until the dough just comes together. Add another 1 tablespoon of cold water if it seems dry. Do not overmix!
• Tip out dough onto a sheet of clingefilm. Gently form into a two-flat disks, wrap separately and rest in the fridge for 1 hour.
• Heat oil in a skillet over medium heat. Peel and thinly slice onions and garlic, cook until onions are golden. Add balsamic vinegar, salt, and pepper and cook for nother 2-3 minutes until the onions have absorbed the vinegar and everything is caramelized. Set aside to cool.Slice green onions on a slight diagonal. Set aside.Grate cheese. Set aside.
• Lightly flour (rice or corn) a large piece of parchment paper, roll out dough until 1/8 inch thick. Transfer the parchment and dough to a baking sheet and repeat with the remaining dough.TIP: if the dough is sticky, instead of adding more flour place a peice of parchment over the dough and continue rolling.
• Leaving a 1 inch border, spread the mustard as evenly as possible. Top with cheese and cooled onion mixture.
• Using a sharp knife, cut the edges of the dough every 2 inches up to the filling. Brush with egg wash or milk and gently start folding the edges over the filling. If the crust is breaking try folding up from under the parchment.
• Top the galette with green onions and lightly brush the exposed dough with egg wash or milk.
• Bake for 40-45 minutea or until the pastry turns a dark golden colour. Allow to cool for 5-10 minutes before serving.
• TIP: galette an be assembled and frozen. When ready to bake, apply eggwash and increase baking time by 5-10 minutes.

RUSTIC CHEESE AND ONION GALETTES, TWO WAYS

Steps:

• To make the dough: Combine the flour and salt in a bowl. Using a pastry blender or your fingers, cut half of the butter into the dry ingredients until the mixture looks like coarse meal. Cut in the remaining butter until the butter is the size of peas. Drizzle on 3 tbsp of the cold water and stir just until moistened. Gather up the dough and knead it just a few times until it holds together. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
• When the dough has chilled, shape it into a round with your hands. Don't overwork it. Transfer it to a baking sheet lined with parchment paper. Form the rim of the crust by gently lifting a small section of dough and pressing it inward. Mix the egg yolk with the remaining 1 tbsp water to make an egg wash. Set it aside.
• Preheat the oven to 400°F/200°C/gas 6.
• To make the Ossau and Dry Jack Galette: Spread the sautéed onion over the dough. Sprinkle the grated Ossau, Jack and Parmesan over the onion. Scatter the bacon on top. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden brown, 15 to 20 minutes. Slide the galette onto a wire rack and let cool for 10 minutes. Cut into wedges and serve.
• To make the Ricotta, Herb and Lemon Galette: Spread the sautéed onion over the dough. Arrange the lemon slices evenly over the onion. Drop small spoonfuls of the ricotta over the onion and lemon slices. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden brown, 15 to 20 minutes. Slide the galette onto a wire rack and let cool for 10 minutes. Sprinkle the herbs over the top, cut into wedges and serve.

CARAMELIZED ONION AND BACON GALETTE

Steps:

• In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
• Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
• In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
• Using fork, poke holes in dough
• Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
• Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.

CHEESE AND ONION GALETTE

Steps:

• Preheat the oven to 200c/gas 6. Arrage the peppers skin side up on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, they're ready when they are starting to blacken. Once ready place in sandwhich bag to the side.
• Whilst peppers or roasting make the onion marmalade. Heat the oil over a high heat and then add the onions, fry untill starting to go soft, around 3 minutes. Then add the sugar and vinegar, seasoning with sald and pepper. Cover with a lid and heat untill onions are soft, around 20 minutes.
• Place baking sheet in oven to get it hot. Lightly flour a piece of baking parchment and rool the pastry out into a rectangle (23x33cm). Prick the base with a fork creating a border of about 5cm. Spread the base within the border with the soft goats cheese, scatter of the thyme and spoon the onion marmalade on top. Peel the peppers and cut them into strips before placeing them on the top. Brush the border with the beaten egg.
• Transfer the baking parchment and galette to the baking sheet and bake for 20-25mins.

CARAMELIZED ONION GALETTE

Steps:

• Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
• Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
• Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
• Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

CHEESY SPRING ONION GALETTE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Roll the pastry on a lightly floured work surface to a 30 x 30cm square and carefully move onto a baking tray lined with baking parchment.
• Mix the crème fraîche, egg, cheese and lemon zest in a bowl with a squeeze of lemon juice, garlic, thyme leaves, black pepper and a pinch of salt.
• Spoon onto the middle of the pastry and smooth into an even 20cm circle. Lay over the spring onions and drizzle with a little oil.
• Cut the pastry rim every 10cm, then fold over each pastry flap, slightly overlapping them to create a rim that seals in some of the crème fraîche mixture and spring onions. Sprinkle liberally with more cheese, scattering over the pastry too. Bake for 35 mins or until the pastry is golden and cooked through. Serve warm or at room temperature, cut into wedges, with a green salad alongside.