I only added 50g of blue cheese, just in case too much blue cheese made people turn well, blue in the face; you could easily double the amount for those who like it pungent.
I am really glad I tried making pie crust, instead of getting one that is store-bought. And I'm in love. It was you butter all along. Sorry bacon, you've had your fame. The French are right - it is butter that makes the world go around. Be sure to work quickly with the crust though as it is really buttery (have I not already mentioned this?) and our heat/humidity is its kryptonite.
Though the look is rustic in a French-y je ne sais quois kind of way, I tried to make it look somewhat prettier by pinching down some pleats along the border. Be firm with the pleats or they might rise up while baking.
Caramelised onions & blue cheese galette
For the dough:
- 1 1/4 cup all-purpose flour, plus additional for rolling out dough.
- 125g cold salted butter, cut into cubes
- 3 tablespoons ice-cold water
- In a food processor fit with an S-blade, add the flour and butter. Pulse together a few times to combine.
- Add the water, one tablespoon at a time, pulsing in between each addition. After the third tablespoon the dough should form.
- Remove from the food processor, gather in a ball, and wrap with plastic wrap. Refrigerate the dough for at least 30 minutes and up to overnight.
- 1 tablespoon extra virgin olive oil
- 3 large onions
- 1/4 teaspoon granulated sugar
- 50-100g blue cheese, crumbled
- 1 egg, beaten
- Preheat oven to 400°F.
- Pour oil into a large sauté pan and place over medium-high heat.
- Melt butter and add onions to the pan. Lower heat to medium low and sprinkle top with sugar.
- Allow mixture to lightly caramelize for 20 to 30 minutes. Set aside and allow to cool for about 5 to 7 minutes. Can be made up to 2 days ahead.
- Pour mixture into the center of the rolled out pie dough and spread evenly, leaving a 2 1/2 inch perimeter around the dough.
- Add crumbed blue cheese.
- Egg wash the perimeter of the dough and fold the edges over until sealed.
- Place galette onto a baking sheet lined with parchment and bake for 20 to 25 minutes or until golden brown. Allow galette to cool for 5 minutes before serving.