Red Onion Galettes Recipes

POTATO ONION GALETTE

Steps:

• Make the pate brisee and roll into a cylinder. Chill for 1/2 hour or up to 3 days.
• Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees.
• Cut the cylinder of dough in half and refrigerate one half. Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet.
• Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a "v" out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces.

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.

SAUSAGE, CABBAGE, AND RED ONION GALETTE

Steps:

• Heat oven to 400°F In a large bowl, toss together the onion, cabbage, thyme, oil, and salt and pepper. Add the sausage and cheddar, and toss to combine.
• Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper (and crust) onto a baking sheet. Spoon the cabbage mixture onto the crust, leaving a 2" border all the way around. Fold the border of the crust over the cabbage mixture.
• Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 20 to 25 minutes. Cover the crust with foil if it is getting too dark.

RED ONION GALETTES

Steps:

• Heat 2 tablespoons of the the oil in a large pan. add onions and garlic. Cook for 15 to 20 minutes, covered, stirring occasionally. Add herbs.
• Heat oven to 425°F.
• Roll out the puff pastry, make 4 6" round circles, Transfer to a baking sheet lined with parchment paper. Crimp the edges as you would a pie crust. Refrigerate for 10 minutes.
• Mix the remaining oil with the sun dried tomato paste and brush over the pastry, leaving a 1/2 " border bare.
• Place the sauteed onion mixture on each round, grind the pepper over each, lots of it! Drizzle a bit more olive oil on each.
• Bake for 15 minutes, or until nicely browned.
• Serve hot, garnished with thyme sprigs.