Active Time: 1 Hour Total Time1 Hour 15 Mins
Yield:
Yield: : serves 6 (serving size: 1 slice)
The trick to making this simple, stylish dish taste incredible is this: Don’t rush. You want to really caramelize the onions to give the galette a silky texture and deep, rich, decadent flavor, and there are no shortcuts. But when you’re done, you’ll have a rustic, free-form version of a savory tart that’s pretty enough to serve guests. Or make one for yourself on a quiet Sunday, and keep leftovers for weekday lunches. You can serve it with a slice with a simple side salad for a vegetarian-friendly lunch or dinner, or pair with your favorite eggs for a decadent brunch.
Ingredients
- 2 tablespoons canola oil
- 3 pounds yellow onions, cut into 1/2-in. wedges
- 4thyme sprigs
- 1 teaspoon kosher salt
- 1 teaspoon sherry vinegar
- 1/2 teaspoon black pepper
- 1/2(16-oz.) pkg. refrigerated whole-wheat piecrusts (such as Wholly Wholesome)
- 1 1/2 ounces Gruyre cheese, shredded (about 1/3 cup)
- 1large egg, lightly beaten
- 1 teaspoon water
Nutritional Information
- Calories 332
- Fat 20g
- Satfat 8g
- Unsatfat 11g
- Protein 8g
- Carbohydrate 35g
- Fiber 7g
- Sugars 10g
- Added sugars 0g
- Sodium 535mg
- Calcium 13% DV
- Potassium 7% DV
- Calories 332
- Fat 20g
- Satfat 8g
- Unsatfat 11g
- Protein 8g
- Carbohydrate 35g
- Fiber 7g
- Sugars 10g
- Added sugars 0g
- Sodium 535mg
- Calcium 13% DV
- Potassium 7% DV
How to Make It
Step 1
Preheat oven to 425ºF. Heat oil in a Dutch oven over medium. Add onions, thyme, and salt; cook, partially covered, stirring occasionally, until onions caramelize, about 45 minutes. Discard thyme stems. Stir in vinegar and pepper.
Step 2
Unroll piecrust on a sheet of parchment paper, and use a rolling pin to roll out to a 13-inch circle. Pile onion mixture in middle of circle and spread evenly, leaving a 2-inch border; sprinkle cheese over onion filling. Fold edges of dough over filling.
Step 3
Whisk together egg and water in a small bowl; brush over dough. Bake in preheated oven until crust is golden, about 20 minutes. Let cool 5 minutes before slicing.
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