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I like to serve this as a hearty fall or winter dinner alongside a recent, inexperienced salad merely dressed with some pink wine vinegar and good olive oil. Bon appétit.–Taylor Harbin
WHAT KIND OF ONIONS ARE BEST FOR CARAMELIZING?
Taylor Harbin recommends yellow or white onions. We agree with that, however if you need somewhat extra in-depth information about onions, we’ve received your again. For French onion soup, which this galette is predicated on, the onions are sometimes caramelized till they’re fairly, fairly darkish and any onion you might have available can be utilized.
However right here’s the factor. Onions have totally different tastes and offers you a distinct end. Candy onions are mellow and have extra sugar, making them somewhat simpler to caramelize. Yellow onions are somewhat sharper and brighter, with only a little bit of sweetness. Pink onions are sharp and deep, with somewhat bitterness; on this recipe, they’ll even be fairly a darker coloration than the opposite sorts.
For the caramelized onion and gruyère galette
Stop your display from going darkish
Make the rye dough
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In a small bowl, combine collectively egg yolks, vinegar, and eight tablespoons of ice water.
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In a big bowl, mix the all-purpose and rye flours and salt. Add the butter, and toss to coat. Utilizing your arms, pinch the items of butter between your thumbs and pointer fingers to flatten them into skinny shards of butter, toss to completely coat in flour. Proceed till all of the butter has been flattened, working rapidly to forestall butter from getting too heat.
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Pour the egg combination over the flour combination, toss together with your arms to include the elements.
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Drizzle over the remaining 1 to 2 tablespoons of ice water as wanted, somewhat at a time, simply till the dough comes collectively and is not dry and crumbly. Chances are you’ll not want the entire remaining 2 tablespoons, relying on the humidity of the day, or it’s possible you’ll want a bit extra. You need to add simply sufficient water for the dough to really feel firmly held collectively and easy somewhat than dry and crumbly, however not a lot that it’s smooth, moist, and sticky to the contact.
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Pat dough out right into a disc about 1-inch (2.5 cm) thick. Utilizing a bench scraper or knife, slice disc into quarters and stack items on prime of each other. Gently pat out the dough together with your arms right into a disc about 1-inch (2.5 cm) thick. Repeat the reducing and stacking as soon as extra. This course of goes to offer you all these flaky layers.
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Divide dough into 2 discs, wrap tightly in plastic wrap and chill for a minimum of 2 hours or, ideally, in a single day. Permit dough to sit down at room temperature for a couple of minutes to melt barely earlier than rolling it out. You solely want one disc for this recipe, so the remaining disc will be frozen for future pie or galette cravings.
Make the caramelized onion and gruyère galette
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Warmth a big cast-iron skillet over medium-low warmth. Add olive oil and butter to the skillet. As soon as the butter has melted, add the onion rounds in a single layer and tuck the entire sprigs of rosemary and thyme into the skillet. Season the onion with salt and pepper and let cook dinner, undisturbed, till the onion is caramelized and golden brown on the underside, 10 to fifteen minutes.
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Utilizing a small offset spatula, fastidiously flip, being cautious to maintain the onions in a single piece, season with salt and pepper once more, and cook dinner till there’s a caramelized layer on the opposite facet, 10 to fifteen minutes. Ought to you might have just a few layers of onion slip round a bit, regardless of. Simply tuck them of their spherical as finest you’ll be able to.
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Add wine and beef broth, and cook dinner till the liquid has decreased and is thick and syrupy, 8 to 10 minutes. Take away skillet from warmth and let onions cool fully.
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In a small bowl, toss the Gruyère and Parmigiano cheeses along with the chopped thyme and rosemary.
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Line a rimmed baking sheet with parchment paper. On a well-floured floor, roll the dough out into a big circle 1/4- to 1/8-inch (6 to three mm) thick and 10- to 12-inches (25 to 30 cm) in diameter. Switch dough to the ready baking sheet.
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Sprinkle cheese combination on dough, leaving a few 2-inch (5-cm) border. Gently organize the onion rounds over the cheese combination in a single layer. Spoon the syrupy pan juices over the onions.
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Fold the perimeters of the dough up and over the sting of the filling, overlapping it onto itself to create a pleated sample. Freeze the galette on the baking sheet for half-hour.
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In the meantime, preheat oven to 400°F (204°C).
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Brush the perimeters of the dough with overwhelmed egg, and sprinkle with flaky salt. Bake till the crust is golden brown and the filling is effervescent, 30 to 35 minutes. Cool the galette for a couple of minutes earlier than serving.
Serving: 1 servingEnergy: 684 kcalCarbohydrates: 88 gProtein: 26 gFats: 23 gSaturated Fats: 11 gMonounsaturated Fats: 8 gTrans Fats: 1 gLdl cholesterol: 184 mgSodium: 1452 mgFiber: 8 gSugar: 1 g
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
Recipe © 2021 Taylor Harbin. Picture © 2021 Taylor Harbin. All rights reserved.
Recipe Testers’ Critiques
This recipe is a showstopper! The caramelized onion and Gruyère galette is an umami-filled riff on French onion soup worthy of serving to firm. The rings of caramelized onions are fantastically nestled on a mattress of melted Gruyère and Parmigiano cheeses all held collectively by a savory, flaky crust. This versatile dish could be simply as scrumptious for brunch as it could for dinner.
The rye pastry dough takes only a few minutes to assemble the day earlier than you need to make the galette. Flipping the onions over within the pan was difficult however not not possible. I did should coax just a few of the rings again into place however you’d by no means know trying on the completed product. The dough wants to sit down out a few minutes earlier than you’ll be able to roll it out. I rolled the dough right into a 12-inch circle which then become a 10-inch galette.
As the primary course, served with a salad, it yielded 4 servings. As a facet dish, it could be straightforward to get 5-6 servings from it. It yielded a young, flaky crust that was straightforward to chop and serve.
This caramelized onion and Gruyère galette is a little bit of a time dedication (greater than a typical galette) however oh, what a showstopper by way of each taste and presentation. This is able to make a superb vacation menu addition, particularly since it may be made in multiples to the purpose of freezing, then they might be baked off .
The rye crust is likely one of the crispiest, flakiest, and most scrumptious I’ve ever made. The slight earthiness of the rye fantastically enhances the filling. After baking, I topped it with some minced thyme, rosemary, and allium blossoms for coloration. I used to be thrilled that it made two discs as a result of I received to show the opposite one right into a stunningly stunning heirloom tomato tart.
I blind-baked the 2nd crust in a 10-inch tart pan. After freezing it for quarter-hour, filling it with pie weights, and baking, it completely held its form from the tart pan and was shatteringly crisp and flaky! I may see this crust taking part in a supporting function in so many savory pies and tarts.
This caramelized onion and Gruyère galette recipe produces a heavenly, mild, wealthy galette that melts within the mouth. Apologies for the pedestrian flip of phrase, however I can not discover the best superlatives to convey how scrumptious this tart was. I knew it was worthy of a TC advice on the primary chunk.
I’d be much less involved about having good onion rounds and focus extra on producing a great batch of caramelized onions. The aesthetics of the tart wouldn’t endure in the event that they fail to stay entire. I adopted the directions however in the end went for the colour and texture, bidding au revoir to the proper form. The completed tart seemed beautiful and tasted even higher.
The rye crust is likely one of the finest pie crusts I’ve ever produced. I made a full batch of the pie crust however used the meals processor to provide the dough. I usually use the meals processor to make pie dough. I can do it by hand, however as a matter of desire, I just like the outcomes I get from the meals processor. I cubed the butter and chilled it for ten minutes within the freezer. The dough chilled in a single day within the fridge. The dough was supple and straightforward to roll out. I believe it could work properly for savory and candy galettes.
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