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Caramelized Onion Galette with Goat Cheese

October 07, 2017 3 min read

Caramelized Onion Galette with Goat Cheese

Is there anything so inviting as the scent of onions slowly caramelizing? Maybe the buttery, flaky bite of perfect pastry could compare? This charming galette brings together the best of both worlds. The humble onion, flour, and butter together make something much greater than the sum of their parts. Elevated with fresh herbs, grassy cheese, and the bite of red wine vinegar, this galette is a special way to share a meal with friends and family.  

Serve for lunch or a light dinner or slice thin wedges to serve at a cocktail party. Pair with a light green salad or a quick sautee of summer vegetables such as zucchini, asparagus, and tomato. American Sauvignon Blanc or a Pouilly-Fumé make an excellent wine pairing. If you prefer reds, a smooth Pinot Noir or Beaujolais is a delicious accompaniment.  

Caramelized Onion Galette with Goat Cheese


  • 315g flour
  • 5g table salt
  • 225g unsalted butter, very cold
  • 200ml ice-cold water with a few ice cubes



  • 3 large sweet onions
  • 3 springs fresh thyme
  • 20g olive oil
  • 20g butter
  • 50ml red wine vinegar
  • 20g white sugar
  • salt to taste
  • pepper to taste
  • sprinkle of cornmeal
  • 1 egg
  • 50g fresh, grassy goat cheese



This recipe makes enough for two good sized galettes. 

1. Start by making the pastry. Whisk together flour and salt in a large, cold bowl until loose and powdery. Cut butter into small cubes and sprinkle over the flour. Using your fingers in a rubbing motion, a stand mixer, or pastry cutter work the butter into the flour as quickly as you can. Stop when the butter is about the size of peas. 

2. Drizzle half the water (no ice cubes) over the flour/butter mixture. Working quickly, bring the dough together with a wooden spoon or your hands or in the stand mixer. Do not over mix. Add more water a small teaspoon at a time until it just holds together. You will likely not need to use all the water. 

3. Turn the dough out onto a lightly floured surface and knead quickly to form a large disc. Cut evenly in half and wrap in plastic wrap. Chill for at least one hour while you make the filling. 

5. Set the olive oil and butter in a large skillet to melt. Peel, halve, and thinly slice the onions. Add them to the pan and sprinkle lightly with salt and pepper. Toss onions in the butter and oil to coat and let cook, stirring occasionally, until onions are just translucent. Add the thyme, red wine vinegar, sugar and another light sprinkle of salt and pepper. Cook on low heat until a deep caramel color, jammy, sweet, and decadent. This should take around 30-40 minutes. Pull out the thyme sprigs, add salt and pepper if necessary. Cool slightly. 

6. Set oven to 200 centigrade. Flour your counter and pull out your pastry. Roll out each dough half into a rough circle about 1cm thick. Turn and flip the dough as you work so that it does not stick or rip. It is okay if the edges are rough. Divide the caramelized onions between the two doughs, spreading it out in a circle leaving about a 4cm border around the edge. Fold the edges over on the onions to form the galette. 

7. Sprinkle cornmeal on a large baking sheet and place the galettes carefully on the sheet a few centimeters apart. Crack an egg into a small bowl and whip with a fork. Brush the egg over the pastry with a pastry brush. Bake for 20-25 minutes until the crust is golden brown and shiny and slightly puffed. 

8. Divide the fresh goat cheese over the two galettes, crumbling the cheese beautifully over the onions. Crack some fresh black pepper over the top. Serve warm or room temperature. 

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