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Caramelized Onion Galette with Parmigiano Cream

Caramelized Onion Galette with Parmigiano Cream

  • Author: Nicoletta
  • Prep Time: 3 hours 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 6-8 servings
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Description

Caramelized Onion Galette with Parmigiano Cream, delightfully sweet and savory. A buttery, light and crumbly galette envelops a rich and smooth Parmigiano Cream, including soft, sweet onions, caramelized to perfection. For your next fancy dinner or holiday gathering, this galette will surely impress everybody.

From “Everyday Dorie” by Dorie Greenspan.


Ingredients

For the Galette crust:

  • 1 1/2 cups (204 g) unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp sea salt
  • 1 stick (8 Tbsp, 113 g) cold unsalted butter, cubed
  • 1/4 cup ice cold water

For the Onions:

  • 2 pounds (about 900 g) sweet onions
  • 4 Tbsp (57 g) unsalted butter
  • 2 garlic cloves, germ removed, minced
  • 1 tsp sugar
  • rosemary, thyme, oregano (fresh or dried)
  • 1 tsp sea salt
  • freshly ground pepper

For the Parmigiano Cream

  • 1/3 cup (75 g) mascarpone, at room temperature
  • 2 Tbsp milk
  • 1/3 cup (33 g) grated Parmigiano
  • salt and pepper to taste

Instructions

Galette crust:

  1. In a food processor, add the flour, sugar, and salt and pulse a couple of times to blend.
  2. Add the cubed butter a little at a time over the dry ingredients and pulse until the butter is cut into the flour.
  3. Add a little of the ice cold water and pulse, add some more and pulse. Continue until all the water is in, pulsing and stopping to scrape the sides of the bowl, until the dough forms curds that hold together when you pinch them.
  4. Turn the dough onto a surface and knead it gently just to bring it together. Form it into a ball, wrap in plastic and set in the fridge to rest for at least 2 hours or overnight.
  5. After that time, leave it at room temperature for about 10 minutes, then roll it in between two sheets of parchment paper, into a circle about 11 inches in diameter.
  6. Slide the parchment onto a baking sheet. If you’re not using it right away, put it back in the fridge, and when you’re ready, leave it on the counter for a few minutes just so it is pliable enough to lift and fold without cracking.

The Onions:

  1. Cut the onions in half from top to bottom. Place each onion half cut side down on a cutting board, slice it in half the long way and then cut it crosswise into thin slices. Put the onions in a colander, rinse under cold water, then pat dry.
  2. Melt the butter in a large skillet over medium heat. Add the onions and garlic, stir to coat with butter and cook, stirring for about 5 minutes, until the onions begin to soften.
  3. Add the sugar, the herbs, and reduce the heat to low. Cook, stirring frequently, until the onions are caramelized and their color is the color of maple syrup. It will take from 40 minutes to a little more than 1 hour, do not rush the process.
  4. When the onions are caramelized, season with salt and pepper and turn into a bowl to let cool. Pick out the herbs (if using fresh) and the garlic. Set aside.

Parmigiano Cream:

  1. In a small pot over very low heat, add the mascarpone and milk and stir with a flexible spatula just until blended. Turn off heat. Stir in the grated Parmigiano and season with a touch of salt and pepper.

Assemble the Galette:

  1. Center a rack in the oven and preheat to 400° F (200° C ).
  2. Take the baking sheet with the galette dough on the bottom sheet of the parchment. Spread the Parmigiano cream over the dough leaving a couple of inches at the border.
  3. Spread the onions over the cream.
  4. Lift the bare border of dough and fold and pleat it over the onions.
  5. At this point, you can refrigerate the assembled galette for a few hours before baking and bake it straight from the fridge, or bake it right away.
  6. Bake the galette for 35-40 minutes, or until the crust and onions are deeply golden.
  7. When done, transfer the baking sheet to a rack to cool, about 10 minutes.
  8. Sprinkle with Parmigiano and/or fresh herbs, cut and serve.

Notes

You can use a store-bought dough to save some time.

You can make the dough ahead of time. Refrigerate it for up to 3 days, or freeze it for up to 2 months.

Both the onions and the Parmigiano cream can be made ahead, covered and refrigerated for up to 3 days.

The prep time includes the 2 hours resting time for the dough, the 1 hour approx for the onions to caramelize, the making of the cream and galette dough and assembly time.