I don’t know how to begin describing this dish other than by saying HOLY SHIT. This might be my favorite recipe that I’ve developed, ever. If you haven’t yet made any Stone Fruit recipes, I highly recommend starting with this one.
It starts with a flaky, buttery pastry base, similar to a savory pie crust in that it cuts cleanly but melts in the mouth. Before baking, I topped it with a thin layer of basil pesto, a generous amount of sweet, deep brown caramelized onions, and chunks of goat cheese. After coming out of the oven, I sprinkled it with fresh arugula and drizzled it with extra virgin olive oil and balsamic vinegar. So maybe you could say it’s like a pie-pizza-salad? No matter what it is, I guarantee it won’t last the night. It’s so good that if I didn’t have to share it, I probably could’ve eaten the whole thing.
I know galettes are a little intimidating if you’ve never made them before, but I actually think they’re one of the easiest things for new bakers to make. This recipe requires no yeast or proving, can be prepped a few days ahead of time, and only needs about 30 seconds of kneading. It needs to be chilled for a few hours and has a relatively long bake time, but there’s really very little hands-on work to do for it. In my experience, caramelizing the onions was the most labor-intensive part. If you have a rolling pin and a few hours (which, if you’re in quarantine, you do), you can absolutely make this recipe.
Caramelized Onion, Goat Cheese, and Pesto Galette
- 2 cups all-purpose flour plus extra for dusting
- 1¼ tsp sea salt
- ¾ cup (1 ½ sticks) chilled unsalted butter cut into pieces
- 1 tbsp apple cider vinegar
- ¼ cup ice water
- 1 egg beaten
- 3 small or 2 large yellow onions cut into thin strips
- 1 tbsp butter
- 2 tsp brown sugar
- Salt to taste
- 5-6 tbsp pesto homemade or store-bought
- 4 oz goat cheese
- 8-10 sprigs fresh thyme
- 1 large handful fresh arugula
- Olive oil for drizzling
- Balsamic vinegar for drizzling
- Whisk the flour and salt together in a medium bowl. Add the butter and rub the mixture between your fingers until it resembles coarse meal, with the butter in pea-sized or smaller pieces.
- Add the vinegar and ice water and mix by hand until you get a shaggy dough.
- Dust a work surface very lightly with flour, then turn out the dough. Knead lightly just a few times until there are no dry spots, about 30 seconds or less. DO NOT OVERWORK.
- Shape the dough into a rough disk and put in an airtight container or wrap in plastic wrap. Chill for at least 2 hours.
- While the dough chills, prepare the onions. Melt the butter in a large skillet over medium-high heat, then add the onions. Sauté until softened and translucent, about 5 minutes, then add the brown sugar and salt and stir to combine. Lower the heat to medium and continue to cook, stirring every 20 seconds or so, until the onions are very deep brown and caramelized, about 30 minutes total. If you see any blackening, lower the heat.
- Measure a piece of parchment paper to fit the baking sheet you plan to use, then lay the parchment on a work surface and dust lightly with flour.
- Using a floured rolling pin, roll out the chilled dough to an area slightly smaller than the parchment. The dough should be ⅛ inch thick, about the thickness of a quarter. If it tears, you can patch it with dough from an area that has too much.
- Spread the pesto thinly over the dough, leaving a 1-1.5 inch border. Don’t add more pesto than the recipe calls for since too much moisture can make the crust soggy.
- Top the galette with the caramelized onions, then tear small pieces of the goat cheese and scatter them over the onions. Lay the thyme sprigs on top.
- Carefully fold the border of the galette inward toward the toppings, pleating and creasing it when necessary. If the folds in one area are too doughy, remove some of the dough and use it to patch elsewhere.
- Preheat the oven to 400º F. Transfer the galette, still on the parchment, to a baking sheet, and chill it in the freezer for 10 minutes. When you take it out, brush the border of the crust with beaten egg.
- Bake for 50-60 minutes, or until the crust and goat cheese are golden brown. I baked mine for 55 minutes.
- Let cool slightly, then top with arugula and a generous quantity of olive oil and balsamic vinegar. Slice with a pizza cutter and serve.