It’s safe to say I’ve found my online baking inspiration and I must say, I’m a tad green with envy. Becky Sue knows all about Baking the Goods and this one is from her. If you like onions, then this recipe is for you!
Don’t be intimidated by the name of this dish. Truth be told, I didn’t follow the directions all too well (not intentionally) and it still turned out scrumptious. Here’s how you do it.
First, caramelize the onions – the proper way. The “I really want caramelized onions with the dinner I plan to have on the table in 20 minutes” method is not the way to go about making these. Low, slow and steady is key. Stir them frequently and deglaze the pan with a little bit of white wine for the best results. Then, set aside and allow the onions to cool.
Are you drooling yet? You should be.
Next, roll out a disk of pie dough into a 12-inch round (I recommend using homemade pie dough to get the best results, as store bought can be difficult to work with).
*Baker’s Note: I rolled the dough for my galette to only 9 inches in diameter, which is why my filling is so thick. Additionally, I folded in a teaspoon of black pepper to my pie crust for boosted flavor and spice.
Spread 3/4 of the cooked onions on the rolled dough, leaving a 2-inch rim. Top with half of the shredded gruyere and freshly cracked pepper. Layer thinly sliced pears on top of the onions, and top with the remaining onions and cheese.
Slowly lift the edges of the crust over the filling, letting the dough naturally bend and fold, and then brush with an egg. Sprinkle any remaining cheese over the egg-washed dough for a nice golden color and crunch.
Bake at 375 degrees for 40 minutes until the edges are a deep brown. Cool the galette on a wire rack for 15-20 minutes, top with fresh thyme leaves, and slice into 6-8 slices to serve.
Recipe Courtesy Of: Baking the Goods
- 1 disk prepared pie dough
- 3 yellow onions, sliced
- 2 pears, sliced
- 2 tablespoons of butter (to caramelize the onions)
- 3/4 cup gruyere, grated
- 4 tablespoons dry white wine
- Fresh thyme, for topping (optional)
- 1 egg
- Salt & pepper, to taste