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–+ servings
red onion goat cheese galette recipeExcerpted from Onions Etcetera: The Essential Allium Cookbook by Kate Winslow and Guy Ambrosino. Copyright © 2017 by Kate Winslow and Guy Ambrosino. Published by Burgess Lea Press.

Red Onion Goat Cheese Galette

Kate Winslow
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Course Dinner, Lunch
Servings 6 people

Ingredients
  

For the dough

  • 1 1/2 cups all-purpose flour
  • Kosher salt
  • 8 tablespoons cold butter, cut into pieces
  • 3-4 tablespoons ice water

For the filling

  • 4 medium red onions
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 bunch scallions, finely chopped
  • 4 ounces goat cheese

Instructions
 

To make the dough

  • Combine the flour and ¼ teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter, squeezing or cutting it until the floury mixture is filled with pea-sized lumps. Drizzle 3 tablespoons ice water over the mixture and stir together with your hands or a fork until it will just hold together when squeezed. Add the remaining water if you need it. Gather the dough into a ball and flatten slightly, then wrap well in plastic wrap. Refrigerate for at least 1 hour and up to 2 days; the dough can also be frozen for up to 1 month.

To make the filling

  • Peel the onions, neatly trim the root end and cut them lengthwise into 1/2-inch wedges, keeping the root end intact so they hold together.
  • Heat the olive oil in a skillet over moderate heat. Arrange as many onion wedges as will fit in a single layer in the skillet and season with salt and pepper. Cook the onions, without stirring or moving them, until the bottoms are nicely browned, about 5 minutes. Spoon the onions onto a plate, taking care not to break them up, but not worrying about it if you do. Repeat with the remaining onions.
  • Combine the scallions and goat cheese in a bowl and mash together with a fork until very well combined. Season to taste with salt and pepper.
  • Heat the oven to 400˚F. Line a baking sheet with parchment or a Silpat.
  • Roll the dough into a 12-inch round on a lightly floured countertop, then transfer it to the baking sheet. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the onions, browned sides up, over the cheese, then fold the edges of the dough over, pleating as necessary.
  • Bake the galette until the pastry is golden brown, about 40 minutes. Remove from the oven and serve warm or at room temperature.

Notes

Excerpted from Onions Etcetera: The Essential Allium Cookbook by Kate Winslow and Guy Ambrosino. Copyright © 2017 by Kate Winslow and Guy Ambrosino. Published by Burgess Lea Press.
Keyword Baking, Goat Cheese, Onions, Scallions