Red Onion Goat Cheese Galette
See Video Below
For the Dough
1 1/2 cups all-purpose flour
Kosher salt
8 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
For the Filling
4 medium red onions
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 bunch scallions, finely chopped
4 ounces goat cheese
To make the dough: Combine the flour and 1/4 teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter, squeezing or cutting it until the floury mixture is filled with pea-sized lumps. Drizzle 3 tablespoons ice water over the mixture and stir together with your hands or a fork until it will just hold together when squeezed. Add the remaining water if you need it. Gather the dough into a ball and flatten slightly. Then wrap well in plastic wrap. Refrigerate for at least 1 hour and up to 2 days; the dough also can be frozen for up to 1 month.
To make the filling: peel the onions, neatly trim the root end and cut them lengthwise into 1/2-inch wedges, keeping the root end intact so they hold together.
Heat the olive oil in a skillet over moderate heat. Arrange as many onion wedges as will fit in a single layer in the skillet and season with salt and pepper. Cook the onions, without stirring or moving them, until the bottoms are nicely browned, about 5 minutes. Spoon the onions onto a plate, taking care not to break them up, but not worrying about it if you do. Repeat whit the remaining onions.
Combine the scallions and goat cheese in a bowl and mash together with a fork until very well combined. Season to taste with salt and pepper.
Heat oven to 400 degrees Farenheit. Line a backing sheet with parchment or Silpat.
Roll the dough into a 12-inch round on a lightly floured countertop, then transfer to a baking sheet. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the onions, browned sides up, over the cheese, then fold the edges of the dough over, pleating as necessary.
Bake the galette until the pastry is golden brown, about 40 minutes. Remove from the oven and serve warm or at room temperature. Serves 6.
— Recipe from the Onions Etc. The Essential Allium Cookbook, by Kate Winslow and Guy Ambrosino.
