Onion Galette
a savory pie packed with flavorI remember seeing this onion galette way back in 2020 on Bon Appetit’s website and immediately making it. It was so good. One of my favorite and easiest things to make are galettes. And I love having this savory version in my repertoire. It’s a bit more work that regular simple galettes but I find that it is so worth it!
Another great bonus of this galette is it let’s you practice your cutting technique. You mince garlic, slice onions, and cut your scallions at a diagonal.
I used Bon Appetit’s triple-threat onion galette recipe found here.
Ingredients
makes TWO galettes, please cut the recipe in half for just ONE
2 pie doughs
2 onions, sliced
16 garlic cloves, minced
20-24 scallions/green onion, cut at a diagonal
1 stick (8 tablespoons) unsalted butter, separated
Dijon mustard (~5-6 tablespoons), according to preference
4 ounces Parmesan cheese, grated
1-1.5 teaspoons salt, separated
Black pepper, according to taste
Directions
Preheat your oven to 375 degrees F
Thinly slice 2 onions. Mince 16 garlic cloves and thinly slice 20-24 scallions at a steep diagonal.
Heat 6 tablespoons butter over medium heat in a pan until it is fully melted and bubbling. Then lower the heat to medium low and add your sliced onions and minced garlic. Sprinkle 1 teaspoons salt over the onions and coat them completely in the melted butter. Cover the pan and continue cooking the onions while stirring occasionally. Once the onions just begin to brown, remove the lid and continue cooking the onions. Keep stirring occasionally until the onions turn golden grown. Remove the onions from heat and reserve in a bowl.
Heat 2 tablespoons butter over medium heat in the same pan. Once the butter is fully melted, turn off the heat. Then add your scallions into the pan along with 1/2 teaspoon salt. Coat the scallions in the butter and let them gently wilt in the residual heat. Set aside.
Roll out both of your pie doughs. Then spread 1-3 tablespoons dijon mustard onto each dough in a thin layer. Be conservative with the amount of mustard as it can easily overpower the galette. Spread the mustard but leave a border untouched around the edges. Then evenly divide your cooked onions and spread them over the mustard. Sprinkle 2 ounches parmesan cheese over each galette and then season with freshly ground black pepper. Fold the edges of the pie dough over itself so that you create layers. Finally, add the scallions, split evenly, on top of th galettes.
Bake the galettes for 45-50 minutes until the crust is golden brown and the scallions are lightly charred.
Enjoy!
