Rustic Caramelized Onion Galette


This is a wonderful galette made by the Tart Queen (that would be me).

I like the free form shape of this, no tart pan needed.

You can caramelize your onions the day before, and make the galette dough and freeze it ahead if you wish.

Once you get those 2 chores out of the way, you are home free.

I found this recipe on Simply Recipes and I followed it to the letter (for a change!).

1 Pâte Brisée (tart dough) for one 10-inch tart (see method for making pâte brisée)
3 medium sized red onions
2 Tbsp olive oil
1 Tbsp butter
1 teaspoon balsamic vinegar
3/4 cup (not packed) roughly grated Gruyère or Swiss cheese

If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions.

Peel and slice the onions.

Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper.

Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese.

Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart.

Sprinkle the remaining cheese over the top of the tart.

Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.


Anonymous said…
Scrumptious galette with caramelized onions, and I love the addition of cheese on top!
Ciao Chow Linda said…
This sounds terrific - similar to something I do but with bacon added - but to caramelize those onions takes forever - good idea to do it the day before.
The JR said…
I love caramelized onions. I bet this is a great side dish to any meal.
kat said…
I love that kind of tart & seriously what could be better than all those caramelized onions
Foodiewife said…
Dear Queen of Tarts,
Every time I see this type of recipe, I swear I'm going to make it! I'm adding this to my Christmas party soirée for h'ors doevres. It's so simple, and so good. I can't wait to make this!
That's beautiful. Me want now! There really isn't much that's better than caramelized onions - unless you add cheese to them - then stick them in a nice, rich crust. Great idea for an appetizer.
Dana said…
Red onions! I don't think I've ever caramelized those. This looks truly incredible. Simple and perfect.
Patsyk said…
Hey, Stace - that looks so good! I love caramelized onions... and wrap them up in pie crust... can't get better than that, right?
kitchen table said…
What it made more scrumptious is the cheese on top! I love cheese! I always put cheese to dishes that I really love.
Jen_from_NJ said…
Sounds perfect and I don't even need a tart pan :) Carmelized onions = delicious!
Jen_from_NJ said…
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Tart Queen, That dough looks so crunchy and flaky, you would be proud of me, last week I made a freeform tart with butternut squash, apples and carmelized red onions, but your crust puts mine to shame!
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