What a delight this recipe turned out to be!
I made this on one of the first cooler days of fall and it couldn’t have been a more perfect paring with a nice salad.
This does take some time, and some planning but I would say it is well worth it.
The onions are caramelized for 40 min…a slow process that shouldn’t be rushed as this is where all the flavor comes from. The onions are combined with some butter, garlic, sugar, rosemary, salt, and pepper…and smell delicious while it cooked down.
Meanwhile as the onions are cooking, you make up the galette dough. A slightly sweet dough that works well to set off the savory onions. The dough is rolled out and popped in the freezer for a minimum of one hour.
When you are ready to bake the galette, the dough is brought out to soften slightly so you can fold the dough without cracking. As that softens slightly, the last step before assembly, is to make the parm cream. Very simply, it is either mascarpone or cream cheese mixed with milk and then finely grated Parmesan is added. I used cream cheese and just like Dorie warns…there is quite a bit of sloshing going on as you get the milk incorporated into the cream cheese. 😂
Now the assembly…the easiest part! The parm cream is spread on the dough, leaving a boarder around the edges to be able to fold onto itself over the onions. Then the onions are placed on top and spread over the cream. The edges of the galette are then folded up and over. Pop it in the oven for about 40 min and it is done.
This smelled so good…and tasted even better! This was one of those recipes that met our expectations and we loved it! I would totally make this again for us…and for guests. It was delicious and seemed quite gourmet for not really all that much work.
This one is a keeper!