Description
This galette is complemented perfectly with sweet caramelized onions and tangy goat cheese.
Ingredients
- 1-¼ cup All Purpose Flour, Chilled In Freezer For 30-60 Minutes
- ¼ teaspoons Salt
- 1 teaspoon Sugar
- 8 Tablespoons Butter, Unsalted
- ½ cups Ice Water
- 2 teaspoons Fresh Lemon Juice
- 1 Tablespoon Olive Oil
- 3 Red Onions, Chopped
- 3 ounces, weight Soft Goat Cheese
- 1 bunch Rosemary, Chopped Finely
- 1 Egg
- 1 Tablespoon Water
Preparation
Preheat oven to 400 F.
In a large bowl, combine chilled flour, salt and sugar. Add the butter and cut it into the flour mixture using a pastry blender. Blend until the largest pieces are the size of small peas. Add in the water and lemon juice. Combine until the dough starts to come together. Pat the dough gently into a ball. Cover with plastic wrap and chill for 1-2 hours.
Heat olive oil in a large skillet over medium-high heat. Add in the onions. Let the onions cook, stirring occasionally, until caramelized, approximately 45 minutes.
Once dough is chilled, put it onto a parchment paper lined baking sheet and use a rolling pin to roll it into a 12 inch circle. Add the goat cheese, caramelized onions and rosemary into the center of the circle of dough. Leave a 2 inch diameter around the edge of the dough. Fold the edges of the dough in and over the filling (the center filling will still be showing). Combine the egg and water in a small bowl to create an egg wash. Spread the egg wash on the exposed pastry. Cook in the preheated oven for 35-40 minutes until golden brown. Let the galette cool for 5-10 minutes before serving.
