Caramelized Onion Galette with Spinach and Goat Cheese
Ingredients:
Dough:
1 1/2 cups all-purpose flour
1 cup of butter, cubed
1 tsp salt
1/4 cup cold water
1 egg
Filling:
2 tbsp butter
1 tbsp olive oil
3 small-medium sweet onions, sliced into strips
1 tsp salt
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves, roughly chopped
4 cups fresh spinach, roughly chopped
4 oz plain goat cheese log
honey, to taste
Instructions:
In a large mixing bowl, break up the butter into medium crumbles using a fork or pastry cutter (or even your hands). Mix in the flour and salt until butter pieces are coated. Add in the cold water and mix until it just comes together into a dough. Do not overwork the dough, keeping it rough will ensure he flakiest crust!
Once your dough ball comes together, wrap it up and refrigerate while you prepare the filling.
Heat butter and olive oil on medium heat over the stovetop in a pan (I prefer cast iron) until sizzling. Add the onions and sprinkle with the salt, thyme, and rosemary.
Cook the onions for about 30-45 minutes, stirring every 5-10 min so that they don't crisp, you want them to soften and brown but not burn. If the onions start to dry out you can add water, a few tbsp at a time, to prevent sticking or burning. Once the onions are soft and have a deep caramel color, reduce the heat to low, add spinach and toss for 3-5 min or until spinach is wilted. Remove from heat and set mixture aside.
Preheat oven to 400F.
Line baking sheet with parchment paper or a silicone baking mat, sprinkle the top with a touch of flour. Lightly flour a clean surface, and use a rolling pin to roll out the chilled dough into a 1/8″ thick sheet. Transfer to your prepared baking sheet.
Crumble goat cheese over the rolled-out dough, leaving a roughly 2″ border along the edges. Then evenly top with caramelized onion and spinach mixture. Drizzle with a generous portion of honey and sprinkle with flaky sea salt and extra thyme leaves.
Fold up the edges of the dough around the filling, then brush the crust with a layer of egg wash (1 egg + 1 tsp water, whisked).
Bake galette for 30-40 minutes (rotating halfway) until the crust is golden and the onions start to char. Cool for 5-10 minutes, drizzle with more honey and serve.
*Vegan: I used a block of Miyokos Cultured Vegan Butter when I created this recipe. I crumbled the block into a bowl, but it got pretty soft fairly quickly so and placed in the freezer for 10 min to make the butter firmer then proceeded with the recipe as usual. Also, substitute the goat cheese with vegan cheese! Miyokos has some amazing soft cheese that would work perfectly. Omit honey and egg wash.
*GF: Simply substitute regular flour with your favorite all purpose GF flour.
Pairs amazingly with Midnight Mead from Batch Mead.
