Friday, May 7, 2010

Rustic, But Not Humble: Caramelized Onion & Emmental Galette

To be honest, I am not 100% sure that this savory bundle of gooey cheese and sweet onions, encased in a flavorful herbed crust,  can properly be called a galette. Some say that a galette is a round, flat cake, which this is not; others define it as a free-form tart, which this clearly is. But, to paraphrase Shakespeare,  a rustic tart by any other name would taste as good.

As many of the best things are, this is a simple dish with relatively few ingredients. It's a perfect picnic food, and it would make a beautiful addition to a Mother's Day brunch. I mixed dried fines herbes - a blend of  parsley, chives, tarragon, chervil, and marjoram  -  into the dough, which worked well with the olive and walnut oils I used instead of butter. The nuttiness of the walnut oil was an addictive contrast to the sweet caramelized onions.  I'm ashamed to admit that I could have eaten this whole thing in one sitting!

Rustic Onion & Cheese Tart
For the Filling:
1 medium red onion, chopped
1 tbsp butter
1 tbsp olive oil
6 ounces Emmental cheese, grated
dash of balsamic vinegar
salt & pepper, to taste
 
For the Dough:
 1 cup organic AP flour
1/2 cup whole wheat flour
1/2 cup spelt flour
1 heaping tsp dried fines herbes
1/3 cup water
1/3 cup olive oil
1/3 cup walnut oil
1/2 tsp sea salt

In a skillet over medium heat, saute the onions in the butter, oil, and a pinch or two of salt. Put the heat on low and allow the onions to cook, stirring occasionally, until they're caramelized - about 45 minutes. Keep the heat low and don't let them brown! When they're nearly finished, add a dash of balsamic. Cook for another 5-10 minutes, remove from the heat and let cool.

Meanwhile, for the dough, mix the dry ingredients together in a bowl, and slowly add the water and oil, stirring to incorporate. Give the dough a few turns until it comes together in a smooth ball - if it's too dry add a bit more water, if it's too wet, add a bit of flour. Wrap the ball in plastic and let it rest in the refrigerator for about 30 minutes or so.  When you're ready, roll the dough out on a lightly floured surface into a 10 inch round. Transfer to parchment paper. Place half of the cheese in the center, with the onions on top, then cheese, followed by the onions, and so on:
Be careful not to overfill the tart. Next, fold the edges in, leaving part of the filling exposed:
Brush the dough with olive oil and top with a bit more cheese:
Slide the whole thing (on the parchment paper) onto a baking tray and bake at 375 until the crust is golden and the cheese is bubbly - about 30 - 40 minutes. Enjoy with a salad and a glass of wine.

Whether you have kids or pets or both, happy Mother's Day to all the moms out there!





32 comments:

  1. trix! Your galette is superb! I love the combo of caramelized onions and cheese, espe emmenthal, one of my favorites!
    hey, i wanted to tell you that I always mention where i find things and the loquats I found at the middle-eastern grocer, I thought I mentioned it; don't hesitate to ask me if I forget!
    Take care and have a great weekend!

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  2. well, i think we can still call your dish "galette". I like caramelized onion, especially on tart (pissaladiere style). it is rustic, like your galette, but so tasty, that you do not need anything else to enjoy (except for a glass of wine maybe)...have a good day...

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  3. I love the ingredients in the dough that dough sounds fabulous, going to try it and stuff it will herbs and spinach as an alternative .....cant wait to try this!

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  4. I don't care what you call it... if it's cheese and onion in pastry, I'll definitely have a piece!

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  5. Nooo, don't be ashamed to admit you could eat the whole thing at once - I am pretty sure all of us looking at these photos would happily do the same! Caramelised onion is hard to resist, and I wholeheartedly approve of the extra melted cheese on top :)

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  6. Wonderful dish. I love the flavors at work here. Gorgeous photos. Cheers!

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  7. looks great love galettes and its cool the shape you made with it lol

    Have a great weekend

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  8. The combination of sweet onions and Emmental cheese sounds terrific, what a delicious galette!

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  9. Trix, this looks just amazing, like all the dishes you do.Simply gorgeous.

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  10. Galette is new to me but I love the filling and the open top. Looks very delicious.

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  11. This dish had me at gooey cheese! It looks great.

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  12. Love your pastry dough. The spices are a very clever addition. And I especially like the idea of a savory galette

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  13. OMG! I don't even know how to start telling you how delish this sounds. Will definitely give it a try. Yummy!

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  14. love that you used different oils and spices for the dough. And even I would have this in one sitting.

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  15. Yeah, I could eat that in one sitting too..no problem. Alas my Mother's Day menu is already planned..but this is something my dad would LOVE and his birthday is coming up!...if I don't get to it first!

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  16. Wow, Trix, I truly love this! The dough must be wonderful with spelt. And the filling is simple yet effective.

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  17. You can call this galette since it's flat, there are many different kinds of galettes anyway :o) that looks really hearty and a perfect meal in itself! it's really starting to make me hungry!

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  18. Hi Trix...delicious and healthy galette ! Can I have a piece please...salivating *wink

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  19. Hello Trix, this is one amazing galette. I love that you added fines herbes to your dough. And of course you can't beat cheese and caramelized onions. Delicious!

    eNJOY YOUR WEEKEND!

    Nisrine

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  20. I like this savory version of galette, the combination sounds spectacular! I would eat the entire thing in one sitting too!

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  21. This made me laugh. Trix. Last time I tried a gallette it had a hissy fit in the oven and sort of opened up... ferocious mess. I think with all the great things in your dough that couldn't possibly happen!

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  22. Call it whatever you want - this looks fantastic!

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  23. Dont care what you call it lol just looks incredible!!! Goey cheese and sweet onions, how could you ever not just love it!

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  24. now don't fret over if wanting to eat the whole thing in one sitting - you know I would ...LOL ...great recipe

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  25. Mmmmm!! Browned onions and Emmental! YUM. A superb combination Trix :)

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  26. This looks wonderful. A rose by any name... I stumbled on your blog by chance and had intended only to say hello. I was lured by some of your earlier posts and stayed far longer than I had intended. I really like the food you serve up here. I'll be back as often as is possible. I hope you are having a wonderful day. Blessings...Mary

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  27. What a lovely dish! Putting herbs in the dough is truly the way to go - not to mention the gooey cheese and onions!!

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  28. Every time I come over here you have the most beautiful dishes that I haven't even ever heard of. This is gorgeous, I love any type of bread dish, but especially ones that have herbs in the dough. That makes the best type of bread!

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  29. That looks so good, I love the pastry, galettes are so elegant.

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  30. That looks so delicious. I could eat my computer screen.

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  31. this looks incredible! fabulous recipe!

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  32. Oh this looks really yummy! I made one the other dya with persimmons & pineapple! Sounds weird, isn't it! haha.... Hope you have a great day!
    Blessings,
    Kristy

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