Are you one of those people who finds working with pastry and making tarts and pies stressful? If yes, have you ever tried making a galette? You should!
Galette is just a fancy word for a rustic, free-form tart. That means when you roll out the pastry it can tear, be patched back together, make weird shapes, and it’s all good! You just spoon a sweet or savoury filling into the center, fold the pastry inward, embrace the mess, and enjoy the food.
This caramelized onion galette is simple and delicious. There are only a handful of ingredients in the filling, including onions, thyme, and soft goat’s cheese. That’s it!
The onions are thinly sliced and then deeply caramelized in a heavy-bottomed skillet. This process isn’t hard work but does require a bit of patience as it’ll probably take 30-40 minutes for the onions to get to that sweet, jammy brown we’re looking for.
Fresh thyme is mixed in with the onions, and then, once spooned over the spelt-flour pastry, they’re topped with crumbles of soft, tangy goat’s cheese. Then, the sides of the pastry are folded as haphazardly as you dare, and the whole thing goes into the oven to get baked into a crisp, golden, sweet and salty galette.
This dish is perfect for brunch, lunch, or dinner, and is equally nice served warm or at room temperature. I love it alongside a green salad or a vegetable soup for a complete dinner. Enjoy!
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Leftover pastry freezes really well, so make a double batch and freeze for the next time you make a galette.
Mix up the cheeses you use here. Gruyere is lovely, as is a crumbled aged blue.
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