Caramelized Onion Galette with Parmesan Cream
 
 
A sumptuous caramelized onion galette made with homemade pastry dough and a layer of parmesan-mascarpone cream.
Yield: 6 servings
Ingredients
For the galette dough
  • 1½ cups all purpose flour
  • 2 tbsp sugar
  • ½ tsp fine sea salt
  • 8 oz unsalted butter, cold, cut into 16 pieces
  • ¼ cup ice water
For the onion filling
  • 2 lb sweet Vidalia onions, thinly sliced
  • 4 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tsp sugar
  • a few sprigs thyme
  • 1 tsp fine sea salt
  • freshly ground black pepper
For the parmesan cream
  • ⅓ cup mascarpone cheese
  • 2 tbsp milk
  • ⅓ cup finely grated parmesan cheese
  • sea salt and black pepper, to taste
Instructions
For the galette dough
  1. Pour the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Toss the butter pieces over the dry ingredients. Pulse until the butter is cut into the flour. Add the ice water a tablespoon at a time and pulse until the dough starts to come together.
  2. Turn the dough out onto a sheet of plastic wrap and bring it together into a disk. Roll it out while it is still cool (easiest to do this between two sheets of parchment paper) into a 12-inch circle. Place onto a baking sheet and refrigerate for at least 2 hours.
For the onions
  1. Melt the butter in a large heavy-bottomed nonstick skillet over medium heat. Add the onions and garlic. Stir and cook for 5 minutes or until the onions start to soften. Stir in the sugar and herbs. Reduce the heat to low and cook, stirring frequently, until caramelized. This should take about 40 minutes. Once caramelized, season with salt and black pepper. Pick out the sprigs of fresh herbs and set aside.
For the parmesan cream
  1. Whisk together the mascarpone, milk, and parmesan cheese. Season to taste with salt and black pepper. Set aside.
For assembly
  1. Heat oven to 400F.
  2. Place the dough on the counter and let rest for 10 minutes at room temperature. Peel the top sheet of parchment paper off the dough. Spread the parmesan cream over the dough in a 9-inch round circle. Spread the onions over the cream. Fold an edge of the dough over the onions. Continue to work your way around the dough, folding and pleating as you go until all of the bare edges are folded in.
  3. Bake for 35-40 minutes, or until the crust and onions are golden. Once done, remove from the oven and transfer to a rack to cool for about 10 minutes. Serve warm or at room temperature.
Notes
Recipe from Everyday Dorie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/09/caramelized-onion-galette-with-parmesan-cream.html