Leading up to Thanksgiving last month, the challenge for the week was ‘rustic’. This is what my cooking is all about!! Typically my food doesn’t look perfect, and is made with hearty, good ingredients. I love rustic food. Rustic food loves me. And Mike doesn’t mind me making it all the time. Win.
So for this one, I whipped up a quick dough, chilled it down, then rolled it out and topped it with cheese and onions. You could go nuts here. There are a million ways to go. But I kept it simple and topped it with caramelized onions (because HELLO they’re fantastic) and goat cheese because 1) it’s yummy and 2) I already had some. This is great dinner for two… All you’d need on the side is a salad and a glass of vino.
Caramelized Onion & Goat Cheese Galette
For the Dough:
1 tbsp sour cream
1/4 cup ice water
1/2 cup flour
1/8 cup cornmeal
4 tbsp cold butter, in small pieces
1/2 tspn sugar
1 pinch of salt
For the Filling:
1 onion, sliced thinly
1 tbsp olive oil
1/4 cup balsamic vinegar
1 tbsp sugar (optional)
4oz goat cheese
salt and freshly ground pepper to taste
Combine all the dry ingredients for the dough in a food processor. Pulse to combine. Add the butter to the bowl, and pulse to combine. Add the water and sour cream and pulse into a soft dough is formed. It will not take long, do not overmix! Take the dough out of the processor and put in on a sheet of plastic wrap. Shape it into a disk and wrap. Chill for at least 2 hours in the fridge, or 30 minutes in the freezer.
For the filling, heat a medium saute pan over low heat. Add the onion slices, olive oil, salt and pepper. Let cook over low heat for 30-40 minutes. You are looking for the sugars in the onion to break down and caramelize. You will know you are there when your onions are a deep dark brown and taste sweet. At that point, add the balsamic, and let it cook down for a few more minutes. Taste again. If the vinegar is a little too acidic for you, sprinkle in the sugar. Cook another minute and take it off the heat.
Preheat your oven to 425 degrees. Take the dough out of the fridge. Lightly flour your work surface, this will help keep the dough from sticking. Roll the dough out into a circle-like shape. This is where the rustic part comes in, it doesn’t have to be perfect! When it’s rolled out, top the middle (leaving an inch or so all around) with the goat cheese and then the onions. Fold the ends up, overlapping them. Bake for 30 minutes, or until the dough is crisp and golden brown.