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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

Ingredients

Dough

2
cups Immaculate Baking Co.™ 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 Immaculate Baking Co.™ Cane 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

Hide Images
  • 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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