French Onion Galette Recipes

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.

TRADITIONAL FRENCH GALETTE DES ROIS RECIPE

Steps:

• Gather the ingredients.
• Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor .
• Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
• Gather the ingredients.
• Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper.
• Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.
• If you wish to include a dried fava bean, you can do so at this point. Simply nestle it in the almond cream. Brush some of the beaten egg over the pastry border.
• Place second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake.
• Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).
• Bake cake for 15 minutes. Remove from oven and dust cake with confectioners' sugar.
• Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.

OUR 30+ BEST TRADITIONAL FRENCH RECIPES (+FRENCH GIMLET COCKTAIL)

Steps:

• Add ice cubes or crushed ice to a cocktail shaker.
• Pour in all of the ingredients over the ice.
• Shake thoroughly until the mixture is fully chilled.
• Strain and serve with your favorite garnish.

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.

MUSHROOM GALETTE RECIPE

Steps:

• Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
• Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
• Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
• Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
• Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
• Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
• Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
• Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.

FRENCH ONION GALETTE

Steps:

• Preheat oven to 425 degrees F.
• Make the pie dough. Combine 1 ¼ cup all-purpose flour with ¼ tsp, ¼ cup grated parmesan, and ½ cup cold butter. Use a food processor, pastry blender, or your hands to mix until well combined. The mixture should resemble coarse sand. Add 3-4 tbsp ice-cold water, mixing just until the dough comes together. Shape into a disc and wrap in plastic wrap. Chill in the fridge for 30 minutes.
• Meanwhile, make the filling. Heat 1 tbsp oil in a large saute pan over medium heat. Add sliced onion and season with 1 tsp salt. Saute until softened, about 10 minutes. Reduce heat to medium-low and continue to cook until caramelized, about 45 minutes. Remove from heat and let cool.
• Combine the caramelized onions with ½ tsp garlic powder, ½ tsp black pepper, 1 tsp fresh thyme, ¼ cup sour cream, and ½ cup gruyere, stirring until well combined.
• Dust a clean work counter with flour. Roll out the pie dough into a large circle, about ¼ inch thick. Spread the onion filling in the center, leaving a 1-inch border. Fold over the edges to create a crust.
• Brush the edges with heavy cream and sprinkle grated parmesan on top. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes. Serve warm.

30 CLASSIC FRENCH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a French dish in 30 minutes or less!

CARAMELIZED ONION AND GRUYèRE GALETTE

Steps:

• In a small bowl, mix together egg yolks, vinegar, and 8 tablespoons of ice water.
• In a large bowl, combine the all-purpose and rye flours and salt. Add the butter, and toss to coat. Using your hands, pinch the pieces of butter between your thumbs and pointer fingers to flatten them into thin shards of butter, toss to fully coat in flour. Continue until all the butter has been flattened, working quickly to prevent butter from getting too warm.
• Pour the egg mixture over the flour mixture, toss with your hands to incorporate the ingredients.
• Drizzle over the remaining 1 to 2 tablespoons of ice water as needed, a little at a time, just until the dough comes together and is no longer dry and crumbly. You may not need all of the remaining 2 tablespoons, depending on the humidity of the day, or you may need a bit more. You want to add just enough water for the dough to feel firmly held together and smooth rather than dry and crumbly, but not so much that it's soft, wet, and sticky to the touch.
• Pat dough out into a disc about 1-inch (2.5 cm) thick. Using a bench scraper or knife, slice disc into quarters and stack pieces on top of one another. Gently pat out the dough with your hands into a disc about 1-inch (2.5 cm) thick. Repeat the cutting and stacking once more. This process is going to give you all those flaky layers.
• Divide dough into 2 discs, wrap tightly in plastic wrap and chill for at least 2 hours or, ideally, overnight. Allow dough to sit at room temperature for a few minutes to soften slightly before rolling it out. You only need one disc for this recipe, so the remaining disc can be frozen for future pie or galette cravings.
• Heat a large cast-iron skillet over medium-low heat. Add olive oil and butter to the skillet. Once the butter has melted, add the onion rounds in a single layer and tuck the whole sprigs of rosemary and thyme into the skillet. Season the onion with salt and pepper and let cook, undisturbed, until the onion is caramelized and golden brown on the bottom, 10 to 15 minutes.
• Using a small offset spatula, carefully flip, being careful to keep the onions in one piece, season with salt and pepper again, and cook until there's a caramelized layer on the other side, 10 to 15 minutes. Should you have a few layers of onion slip around a bit, no matter. Just tuck them in their round as best you can.
• Add wine and beef broth, and cook until the liquid has reduced and is thick and syrupy, 8 to 10 minutes. Remove skillet from heat and let onions cool completely.
• In a small bowl, toss the Gruyère and Parmigiano cheeses together with the chopped thyme and rosemary.
• Line a rimmed baking sheet with parchment paper. On a well-floured surface, roll the dough out into a large circle 1/4- to 1/8-inch (6 to 3 mm) thick and 10- to 12-inches (25 to 30 cm) in diameter. Transfer dough to the prepared baking sheet.
• Sprinkle cheese mixture on dough, leaving about a 2-inch (5-cm) border. Gently arrange the onion rounds over the cheese mixture in a single layer. Spoon the syrupy pan juices over the onions.
• Fold the sides of the dough up and over the edge of the filling, overlapping it onto itself to create a pleated pattern. Freeze the galette on the baking sheet for 30 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Brush the sides of the dough with beaten egg, and sprinkle with flaky salt. Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes. Cool the galette for a few minutes before serving.

GARLIC AND ONION POTATO GALETTE RECIPE

Steps:

• Place the skillet on the lowest rack of the oven and bake for 25 minutes.
• Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.