Cheese And Onion Galette Recipes

RUSTIC CHEESE AND ONION GALETTES, TWO WAYS

Steps:

• To make the dough: Combine the flour and salt in a bowl. Using a pastry blender or your fingers, cut half of the butter into the dry ingredients until the mixture looks like coarse meal. Cut in the remaining butter until the butter is the size of peas. Drizzle on 3 tbsp of the cold water and stir just until moistened. Gather up the dough and knead it just a few times until it holds together. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
• When the dough has chilled, shape it into a round with your hands. Don't overwork it. Transfer it to a baking sheet lined with parchment paper. Form the rim of the crust by gently lifting a small section of dough and pressing it inward. Mix the egg yolk with the remaining 1 tbsp water to make an egg wash. Set it aside.
• Preheat the oven to 400°F/200°C/gas 6.
• To make the Ossau and Dry Jack Galette: Spread the sautéed onion over the dough. Sprinkle the grated Ossau, Jack and Parmesan over the onion. Scatter the bacon on top. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden brown, 15 to 20 minutes. Slide the galette onto a wire rack and let cool for 10 minutes. Cut into wedges and serve.
• To make the Ricotta, Herb and Lemon Galette: Spread the sautéed onion over the dough. Arrange the lemon slices evenly over the onion. Drop small spoonfuls of the ricotta over the onion and lemon slices. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden brown, 15 to 20 minutes. Slide the galette onto a wire rack and let cool for 10 minutes. Sprinkle the herbs over the top, cut into wedges and serve.

CHEESE & ONION GALETTE

Steps:

• In a food processor, pulse flours, xanthan gum and salt until combined.
• Add cold butter and pulse a few times. Add egg and 3 tablespoons of cold water and pulse a couple times until the dough just comes together. Add another 1 tablespoon of cold water if it seems dry. Do not overmix!
• Tip out dough onto a sheet of clingefilm. Gently form into a two-flat disks, wrap separately and rest in the fridge for 1 hour.
• Heat oil in a skillet over medium heat. Peel and thinly slice onions and garlic, cook until onions are golden. Add balsamic vinegar, salt, and pepper and cook for nother 2-3 minutes until the onions have absorbed the vinegar and everything is caramelized. Set aside to cool.Slice green onions on a slight diagonal. Set aside.Grate cheese. Set aside.
• Lightly flour (rice or corn) a large piece of parchment paper, roll out dough until 1/8 inch thick. Transfer the parchment and dough to a baking sheet and repeat with the remaining dough.TIP: if the dough is sticky, instead of adding more flour place a peice of parchment over the dough and continue rolling.
• Leaving a 1 inch border, spread the mustard as evenly as possible. Top with cheese and cooled onion mixture.
• Using a sharp knife, cut the edges of the dough every 2 inches up to the filling. Brush with egg wash or milk and gently start folding the edges over the filling. If the crust is breaking try folding up from under the parchment.
• Top the galette with green onions and lightly brush the exposed dough with egg wash or milk.
• Bake for 40-45 minutea or until the pastry turns a dark golden colour. Allow to cool for 5-10 minutes before serving.
• TIP: galette an be assembled and frozen. When ready to bake, apply eggwash and increase baking time by 5-10 minutes.

CHEESY SPRING ONION GALETTE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Roll the pastry on a lightly floured work surface to a 30 x 30cm square and carefully move onto a baking tray lined with baking parchment.
• Mix the crème fraîche, egg, cheese and lemon zest in a bowl with a squeeze of lemon juice, garlic, thyme leaves, black pepper and a pinch of salt.
• Spoon onto the middle of the pastry and smooth into an even 20cm circle. Lay over the spring onions and drizzle with a little oil.
• Cut the pastry rim every 10cm, then fold over each pastry flap, slightly overlapping them to create a rim that seals in some of the crème fraîche mixture and spring onions. Sprinkle liberally with more cheese, scattering over the pastry too. Bake for 35 mins or until the pastry is golden and cooked through. Serve warm or at room temperature, cut into wedges, with a green salad alongside.