Onion – or other veggie – galette
This recipe was adapted from one I saw in the New York Times. I simplified it even more, and include notes on a few adaptations for those who don’t like onions. This is a “two-thumbs-up” dish with my chef hubbie, so I am proud to include it in the archives.
FOR THE DOUGH:
- 1 ½ cups/190 grams all-purpose flour
- 2 tablespoons granulated sugar
- Kosher salt and black pepper
- ½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes
- 1 ⅓ cups/4 ounces grated Gruyère – separated into 1 cup plus 1/3 cup
- ¼ cup ice water
FOR THE ONIONS AND ASSEMBLY:
- ¼ cup/55 grams unsalted butter (1/2 stick)
- 2 large sweet onions, peeled and sliced into 1/2-inch rings
- 4 fresh thyme sprigs, or 2 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp ground coriander
- Kosher salt and black pepper to taste
- 1 cup beer (dark ale is best, or a stout)
- ¼ cup dry sherry
- 10 grinds fresh nutmeg
- 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 heat. Add onions and herbs, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 15 – 20 minutes. Add beer and sherry and mix well. Reduce heat to low and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, about another 5 minutes. Finish with the freshly grated nutmeg and adjust salt and pepper seasoning if necessary. Transfer to a bowl and set aside to cool for at least 30 minutes.
- Heat the oven to 375 degrees Fahrenheit. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 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, approximately 25-30 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 chopped fresh parsley for garnish if you wish.
- Substitute 2 lbs mushrooms for the onions (or use half mushrooms, half onions if you like). Chop them and cook as for onions, letting the mushrooms lose their moisture but not become too crispy as they cook. The same herbs and spices will work
- Substitute 2 medium zucchini and 2 sweet red peppers, chopped, for the onions. Cook with butter over medium heat, seasoning with 1 tsp dried (or 1 tbsp fresh) basil, 1/2 tsp dried oregano and 1/4 tsp ground cumin. Substitute white wine for the beer. If you wish, substitute Parmesan for the 1/3 cup Gruyère used on top of the filling (keep the Gruyère for the pastry, it melts well with the dough).