Friday, March 6

Caramelised onions & blue cheese galette

I love caramelized onions, blue cheese and tarts so it feels really awesome to successfully make a dish that I would readily add to my repertoire. Apart from how marvellously delicious this rustic tart is, an additional bonus is all the components can be made ahead, then assembled just before the par-tay begins.

I caramelized the onions a couple of days before the cookout. Trust me, you would want to caramelise onions beforehand as the stink will cling onto you, your hair, clothes.. for a good 24 hours. The pie crust was made and left to hibernate in the fridge for a couple of days. Just before the cookout, I rolled out the pie crust and topped it off with caramelized onions and crumbled blue cheese.

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
Serves 4-6

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
  1. In a food processor fit with an S-blade, add the flour and butter. Pulse together a few times to combine. 
  2. Add the water, one tablespoon at a time, pulsing in between each addition. After the third tablespoon the dough should form. 
  3. 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.
For the filling:

  • 1 tablespoon extra virgin olive oil
  • 3 large onions
  • 1/4 teaspoon granulated sugar
  • 50-100g blue cheese, crumbled
  • 1 egg, beaten
  1. Preheat oven to 400°F.
  2. Pour oil into a large sauté pan and place over medium-high heat.

  3. Melt butter and add onions to the pan. Lower heat to medium low and sprinkle top with sugar.
  4. 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. 
  5. Pour mixture into the center of the rolled out pie dough and spread evenly, leaving a 2 1/2 inch perimeter around the dough.

  6. Add crumbed blue cheese.
  7. Egg wash the perimeter of the dough and fold the edges over until sealed.

  8. 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. 

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