Caramelized Onion and Gruyère Galette
A free-form tart with deeply caramelized onions and nutty Gruyère in a buttery, flaky crust. Rustic, elegant, and surprisingly easy.
Main Dish · Prep 30 min · Cook 75 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 4 large onions, thinly sliced
- 100 g Gruyère cheese, grated
- 200 g all-purpose flour
- 120 g cold butter, cubed
- 60 ml ice water
- 2 tsp fresh thyme, leaves only
- 2 tbsp olive oil, for onions
- 20 g butter, for onions
- 1 egg, for egg wash
- salt and pepper, to taste
A galette is basically a lazy pie and I mean that as the highest compliment. No pie dish, no crimping, no precision. You roll out dough, pile filling in the center, and fold the edges up. The more rustic it looks, the better.
The filling here is caramelized onions — the real kind, the ones that take 45 minutes and turn golden and sweet and jammy. Combined with nutty Gruyère and fresh thyme on buttery pastry, it is one of the most satisfying things you can bake.
This is my go-to for impressing people without stress. It looks like something from a French bakery but takes almost no skill.
Pro Tips
- Caramelize the onions LOW and SLOW. Medium-low heat, stirring occasionally, for 40-45 minutes. There are no shortcuts.
- Keep the dough cold. If it gets warm, put it back in the fridge for 15 minutes.
- Do not overload the center. Leave a 5cm border for folding.
- Brush the crust with egg wash for a golden, shiny finish.
Serving
Serve warm or at room temperature, cut into wedges. A simple green salad with a mustard vinaigrette on the side. This also makes an incredible appetizer cut into small pieces.
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