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Caramelized Onion And Bacon Galette

caramelized onion and bacon galette Dessert French
Caramelized Onion And Bacon Galette
  • Prep 45 min
  • Total 2 hr 20 min
  • Servings 8

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? MORE+ LESS-

February 1, 2018



cups Immaculate Baking Co.™ organic all-purpose flour
teaspoon baking powder
teaspoon sea salt
cup cold butter, cut into pieces
cup cold buttermilk


cup butter
large sweet onions, cut in half and thickly sliced (4 cups)
cup Immaculate Baking Co.™ Cane Sugar
tablespoons balsamic vinegar
tablespoons fresh thyme leaves
teaspoon sea salt
slices bacon, crispy cooked, cut into 1-inch pieces
egg, slightly beaten
tablespoons crumbled chèvre (goat) cheese


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  • 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.

Expert Tips

  • Galette is French for a free-form tart. It can have savory or sweet filling.
  • 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.
  • Docking, or poking holes in the bottom of a crust, allows the crust to bake evenly on the bottom.

Nutrition Information

No nutrition information available for this recipe

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