A galette is almost the same as a tart,
except that a tart is made in a flan ring or quiche pan, whereas a galette is
free form. The tart also tends to be thicker than the galette, which is thin,
large, and crusty, like a pizza. A galette is ideal for dinner parties, because
it can be cooked ahead, and it keeps well, looks good, tastes good, and is easy
The most common mistakes in making the galette are using too much filling and
making the dough too thick. The dough, should not be more than 1/8 inch thick.
Blue Cheese Caramelized Onion Galette
1 1/3 C. flour
1/4 t. salt
1/2 C. cold butter
1/3 C. ice water
Stir together flour and salt. Add butter, mix in with a pastry blender, until
mixture is the size of small peas. Add water just until dough holds together.
Wrap in plastic wrap and refrigerate.
1 T. olive oil
1 T. butter
2 medium sweet onions halved and thinly sliced
2 t. sugar
2 T. balsamic vinegar
3/4 C. blue cheese crumbled
2 t. fresh rosemary finely chopped
1/4 t. black pepper freshly ground
Heat oil and butter together in a large skillet. Add onions and sugar, cook over
medium heat until caramelized, stirring often, for about 25 minutes. Stir in
vinegar and stir until it evaporates, about 2 minutes.
Heat oven to 350°F. Place dough on a lightly floured surface and roll into a 12
inch circle. Place on a ungreased cookie sheet. Sprinkle cheese over dough,
leaving a one inch border. Spread onions over cheese, sprinkle with rosemary and
pepper. Fold edge over to create a border. Pleat the border using your thumb and
forefinger about every inch. Bake until crust is golden brown, about 25 - 30
Slice into 8 wedges.