carmelized onion and gruyere galette

October 1, 2012 § Leave a comment

the other day, as my mom and i were trading kitchen war stories, the subject turned to the age old debate: make your own pie crust, or save yourself approximately a million and a half hours and opt for the pillsbury (candidly, there wasn’t much of a debate, or, put another way, i am my mother’s daughter). now, look. i know that there are some of you out there who can tell the difference and have actual disdain for the pre-made stuff. but the rest of you are faking it, and i’m not sure that i like any of you enough to work that hard. besides, pastry queen @marinaschles, i am not. that said, if you’re insistent on doing it the old fashioned way just to make the rest of us look bad (and have two or so hours to kill), Cooks Illustrated has a great galette dough recipe here: (requires login).

so, galettes. they’re just like pizza, only more likely to impress your friends! and they’re extremely versatile, as easily prepared sweet (see, e.g., as savory, and, as previously mentioned, they can take as much or as little time as you care to spend on them. the filling featured here involves relatively little prep, and therefore makes for a great mid-week dinner. this was a pinterest pin, and i didn’t stray from the recipe (original here:

and if the whole onion/gruyere combination isn’t doing it for you, there are plenty of other fillings to try. to wit:
-butternut squash and caramelized onion:
-mushroom, leek and gorgonzola (Cooks Illustrated link above)
-beet and fig:


the stuff:
1 pie crust (i like Pillsbury)
1 1/2 yellow onion
butter or olive oil to sauté the onions (i prefer butter)
appx. 20 sprigs of thyme de-stemmed
8 plus oz. of gruyere
1 egg, whisked (for an egg wash).

the how-to:
1. preheat the oven to 350 degrees.
2. unroll the pie dough on a lightly greased cookie sheet
3. chop the onions and sauté in 3T butter on medium-high heat, stirring occasionally until translucent and a uniform light caramel color (approximately 20 minutes). not to be all captain obvious, but *do* try to avoid burning the onions. add salt and pepper to taste.
3. sprinkle half of the cheese and half of the thyme on the crust, leaving a 1 inch border without toppings.
4. cover with caramelized onions, the remaining cheese and thyme.
5. carefully take hold of one section of the dough and fold up outer inch over the filling. working around the tart, repeat the fold, overlapping the dough every inch or so until all edges are folded up over the filling. gently pinch the folded dough to secure, but avoid pushing the dough down into the filling. brush visible dough with egg wash.
6. bake 30-35 minutes until the cheese is melty and the crust is a pretty golden brown.

can be served hot or cold.


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