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Caramelized Onion and Bacon Galette

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  • Prep 45 min
  • Total 2 hr 20 min
  • Servings 8
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Crunch into this rustic tart featuring savory onion, fresh thyme, crispy bacon, and crumbled chèvre as you dream of summering in a weathered French farmhouse. Wait, are we the only ones who do that?
By Betty Crocker Kitchens
Updated Aug 28, 2023
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Ingredients

Dough

  • 2 cups Gold Medal™ Organic All-Purpose Flour
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 3/4 cup cold butter, cut into pieces
  • 1/2 cup cold buttermilk

Filling

  • 1/2 cup butter
  • 2 large sweet onions, cut in half and thickly sliced (4 cups)
  • 1/4 cup sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon sea salt
  • 8 slices bacon, crispy cooked, cut into 1-inch pieces
  • 1 egg, slightly beaten
  • 4 tablespoons crumbled chèvre (goat) cheese

Steps

  • 1
    In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
  • 2
    Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
  • 3
    In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
  • 4
    Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
  • 5
    Using fork, poke holes in dough
  • 6
    Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
  • 7
    Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Galette is French for a free-form tart. It can have savory or sweet filling.
  • tip 2
    Try cooking bacon in the oven! It’s quick, and there is little mess. Heat oven to 400°F. Place bacon slices on a rack placed on a foil-lined cookie sheet with sides. Bake 15 to 20 minutes or until desired doneness. Drain well on paper towels.
  • tip 3
    Docking, or poking holes in the bottom of a crust, allows the crust to bake evenly on the bottom.

Nutrition

490 Calories, 34g Total Fat, 9g Protein, 36g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
21g
103%
Trans Fat
1g
Cholesterol
110mg
37%
Sodium
790mg
33%
Potassium
190mg
5%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
6%
Sugars
10g
Protein
9g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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