Onion and Tomato Galettes
Move over pizzas and flatbreads, there’s a new favorite in town! If you don’t know what a galette is, then this is the summer where you become enamored with it! A galette, by definition, is a flat round or free form cake of pastry or bread. It can be savory or sweet and they are equally delicious! I first learned about these galettes from my sister as she kept raving about the easy and delicious galettes that she’d been making during quarantine. I finally tried it and let me tell you, it was literally an OMG, eye roll because it’s so delicious, moment in every bite. The best part of this recipe is that the base of the galette is the same for each, so if you are entertaining, double up on the dough recipe to make two different galettes. These are perfect for breakfast, lunch or dinner…which essentially makes it the perfect meal you could make, period!
MAKING YOUR ONION GALETTE
INGREDIENTS
FOR THE DOUGH:
1 1/2 cups all-purpose flour (plus more for dusting)
1 tbsp sugar
3 tsp pink himalayan salt
16 tbsp (2 sticks) chilled unsalted butter, divided
1/3 cup cold water
FOR THE FILLING:
1 large onion
8 garlic cloves
2 oz parmesan
12 scallions
2 tbsp. dijon mustard
freshly ground black pepper
INSTRUCTIONS
MAKING THE DOUGH
TIP: The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.
1. Whisk the flour, sugar and 1½ tsp. pink himalayan salt in a medium bowl to combine. Cut 12 Tbsp. (1½ sticks) chilled unsalted butter into ½” pieces and add to dry ingredients. Toss the butter in to coat with flour. Using your hands and working quickly, rub and smash the butter into flat irregular pieces. Make sure not to overwork so the butter doesn’t soften or get warm.
2. Drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy.
3. Place the mixture on a lightly floured surface. Working quickly and using a rolling pin and your hands, press dough together to form a mass. The dough will come together as you fold and roll, so be patient with it! Roll the dough into a rough square about ½” thick. Fold in half into a rectangle, then once again to make a small square. Press down on the dough with rolling pin to make it hold together. Roll dough out once more to make a rough square about ½” thick. Repeat folding process again, taking your time to make it neat, as this will be your final fold.
4. Using a rolling pin, gently flatten the dough, rotating as needed, to make a 14”-diameter circle or oval about ⅛” thick. Then fold dough in half, then in half again to make a rough triangle (this just makes it easier to move). Transfer to a parchment-lined baking sheet and unfold (it’s okay if dough is a bit larger than the baking sheet). Let it chill in the fridge while you make the filling.
5. Preheat the oven to 375 degrees while you make the filling.
MAKING THE FILLING:
1. Heat 3 Tbsp. unsalted butter in a medium skillet; the add onion, garlic, and 1 tsp. pink himalayan salt, and stir to combine. Cover and cook, stirring occasionally, until onion is tender and just beginning to brown, 6–8 minutes. Uncover and continue to cook, stirring occasionally and adding a splash of water if onion begins to stick, until golden brown. Transfer onion mixture to a plate; reserve skillet.
2. While the onion mixture is cooking, finely grate 2 oz. Parmesan (you should have about 2 cups). Trim 12 scallions, then thinly slice on a steep diagonal.
3. Melt remaining 1 Tbsp. unsalted butter in reserved skillet (no need to wipe it out) over medium heat. Once the butter is completely melted, remove from the heat, add the scallions and the remaining ½ tsp. pink himalayan salt and toss the scallions until coated in butter.
4. Remove dough from refrigerator andspread 2 Tbsp. Dijon mustard in a thin layer over dough, leaving a 1½”–2” border around the edges. Scatter onion mixture over mustard and sprinkle with cheese; season with freshly ground black pepper.
5. Cutting from edge of dough to the start of the mustard and filling, make slits in border of galette at 2”–3” intervals (the slits are optional but make for a more beautiful presentation). Fold flaps up and over filling, slightly overlapping. Scatter scallions over.
6. Bake the galette until the crust is a deep, golden brown color and the scallions are lightly charred, 45–50 minutes. The galette is not done until the crust is golden so if you need more baking time, add it on until the color is right!
7. Move the galette onto a wooden cutting board and cut into slices for serving. Enjoy!
MAKING YOUR TOMATO AND CHEESE GALETTE
INGREDIENTS
FOR THE DOUGH: (same dough as the onion galette above!)
1 1/2 cups all-purpose flour (plus more for dusting)
1 tbsp sugar
3 tsp pink himalayan salt
16 tbsp (2 sticks) chilled unsalted butter, divided
1/3 cup cold water
FOR THE FILLING:
1½ lb. heirloom tomatoes, sliced ¼" thick
2 garlic cloves, thinly sliced
4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)
Flaky sea salt
Freshly ground black pepper
½ lemon
1 Tbsp. finely chopped chives
Follow the steps to make the dough for the galette as instructed above.
1. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes. Drain tomato mixture and transfer to paper towels.
2. Unwrap the dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese.
3. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; . Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
4. Bake galette until crust is golden brown and cooked through, 45-40 minutes. Remember to add on more baking time as necessary to get that golden brown crust color! Let cool slightly on baking sheet before transferring it onto a wooden cutting board for slicing. Finely grate zest from lemon over galette; sprinkle with chives. (optional). Enjoy!
*Recipes adapted from Bon Appetit Magazine