Photo: Kelly Rossiter
I had some pastry left over from my mini quiches the other day, and I wanted to use it up. I didn't have enough for a pie, or really even for a small tart, but I figured I could get away with a galette.
My mother always makes cheese turnovers with her leftover pastry, but that seemed like something too rich. I had lots of onions on hand, and as it turned out, I made an onion galette which used some cheese and was probably just as rich as a plain cheese turnover would have been. It wasn't pretty, but it was really delicious.I had both cheddar cheese and Gruyere, and I could have used either, but given how wonderful Gruyere is with onion soup, I decided on that. I think this would also be delicious with brie or a blue cheese.
This takes a bit of time because the onions take a while to caramelize, but it really isn't a lot of effort. You have to stick fairly close to the stove to make sure the onions don't burn, but you can do other kitchen tasks while it's cooking. If you have a mandoline, now is the time to get it out. It took me about two minutes to do all three onions, and they were all of a uniform thickness. Keeps the crying to a minimum too.
Serve this with a salad with maybe a mustardy edge to it to cut through the richness a bit. I served it with the red cabbage salad and the crunchiness of it served as a nice foil to the silkiness of the galette.
2 tbsp unsalted butter
3 onions, thinly sliced
3 oz Gruyere cheese, grated
2 or three sprigs of thyme
1 egg white
short crust pastry
1. In a large skillet heat the butter until the foam subsides. Add the onions and stir to coat. Cooking over a medium-low heat, stirring occasionally until caramelized. This could take 30 to 40 minutes. Reduce heat if the onions are browning too quickly.
2. Roll out the pasty until it is as thin as you desire. Place in a small pie plate. Sprinkle half of the cheese and half of the thyme over the centre of the pastry. Once the onions are ready, spread them out over top of the cheese. Add the rest of the cheese and thyme.
3. Carefully fold the edges of the pastry up so it partially covers the filling. Brush with egg white. Bake at 375F for about 30 minutes or until the pastry is golden brown. Remove from oven and allow the galette to rest for 5 or so minutes.