Caramelized Sweet Onion with Blue Cheese Pastry Galette is bursting with flavor from the caramelized sweet onions and creamy muenster cheese. All these wonderful flavors are hugged in a flaky crust that has blue cheese throughout.
Are you asking yourself what is the difference in a galette and a tart? A galette is a free form, flat pastry. I think of it as being ‘rustic’. You just lay the pastry out, put your filling in the center and fold the sides up to contain the filling. A tart is a baked dish that has sides and has a sweet or savory filling over a pastry crust. It does not contain to top layer of pastry. In the U.S., we commonly refer to a tart as a pie.
I kind of like this dish to look rustic, but you could put the Blue Cheese Pastry crust into a pie pan and bake the recipe in pie form.
I enjoyed a Blue Cheese and Walnut Tart a couple of years ago while on vacation at the beach. I still haven’t been able to get it out of my mind. I’ve tried to duplicate it several times. Even tough I’ve created some good tarts and galettes none of them have been spot on to that tart.
And, no, I know what you’re thinking. Unfortunately, this galette isn’t it. I wish it was. I’ll keep working on it. But, that process is how this Caramelized Sweet Onion with Blue Cheese Pastry Galette came to be. As a result of trying to recreate that tart, I’ve developed a really good blue cheese pastry. It’s flaky and buttery. It’s savory not sweet; it makes the perfect wrapper for these caramelized onions.
I must disclose to you, however, that this galette (tart) is very rich. I would serve it as a starter or as part of a cheese tray. Even as an appetizer, it almost needs a little salad topper or red grapes. It’s really good with wine. The blue cheese and acidic wine combo works well – have you ever heard that wine and cheese are best friends? This is proof they are!
Caramelized Sweet Onion with Blue Cheese Pastry Galette
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 and 1/2 teaspoon sugar
- 8 Tablespoon very cold unsalted butter cut into pieces
- 1/3 cup ice water
- 3 oz blue cheese crumbledGalette
- 1 Blue Cheese Pastry
- 4 c sweet onion sliced thin (I used Vidalia)
- 2 T coconut oil*
- 1 c muenster cheese grated
- 1 egg
- 1/2 c heavy cream
- 2 T all-purpose flour
- 2 tsp minced garlic
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- Add flour, salt and sugar to a food processor. Pulse 6 times. Add butter and pulse 12-13 one second pulses until mixture resembles coarse meal. You'll see pea-size pieces. Add blue cheese and 1 T water. Pulse just 4 to 5 one second pulses to incorporate. Add another tablespoon of water and pulse again. Keep adding water a little at atime, when dough begins to clump together, dump onto a sheet of waxed paper and form into a ball. Add a sprinkle of water if dough won't stick together and form a solid 4 inch disc. Work quickly. Wrap in plastic wrap and refrigerate 30 minutes or up to 2 days.
- When ready to bake, roll dough into a 13 inch circle and place on a cookie sheet or pizza pan. Place filling of choice in center, spread evenly and fold edges over. Bake.Galette
- Heat a large skillet to medium-low. Add coconut oil and heat. Add onions, saute until translucent, about 20 minutes. Add garlic, thyme, salt and pepper. Stir. *You may need to add 1 to 2 more tablespoons of oil. If so add it now and allow it to melt. Then add flour and stir constantly 2 minutes. Whisk egg and cream together. Add heavy cream and egg mixture; stir 1 to 2 minutes until mixture become thick.
- Pour into the center of the Blue Cheese Pastry (that has been rolled to 13 inch diameter and explained in above recipe) and spread evenly to 1 and 1/2 inches from the side. Evenly sprinkle cheese over top of onion mixture. Fold up the crust around the onions.
- Bake 25 to 30 minutes at 350 degrees until cheese is bubbly and crust is golden brown. Cool on a wire rack slightly, transfer to a serving dish and serve immediately.
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