Caramelized Onion and Bayley Hazen Blue Galette Recipe from The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State by
This free-form tart is meant to have a rustic look, so don’t worry if it is not perfect. The dough can be made up to one day ahead; just wrap and refrigerate. Bring the dough to room temperature before proceeding.
I received this cookbook several months back. After reading through it, I easily decided on the first recipe that I wanted to try: Caramelized Onion and Bayley Hazen Blue Galette. I’ve long wanted to take my time and truly caramelize some onions; I adore blue cheese; and I mean, just look at that photo!
But I put it off, and then delayed some more. After all, this is called a “galette” — that’s way too fancy for me. And it involved making a pastry. Not my (super-easy/quick) style.
Finally I couldn’t resist any longer, so I took Medeiros’s words to heart: “don’t worry it it’s not perfect.” Surprise! This was so amazingly simple! Now don’t get me wrong: it took some time. But the time did not involve me. It involved waiting while the onions caramelized. In fact, that’s one major criticism I have with the recipe. Caramelizing the onions required at least 90 minutes (rather than the 35-40 minutes noted).
But the dough was so simple! Mix it together with your fingers, refrigerate, roll out, and there you have it. Confession: I didn’t bother brushing with the beaten egg yolk after forming the tart. Second confession: I couldn’t find ready-made creme fraiche and didn’t want to make it myself. After some Google searching, I substituted full-fat Greek yogurt, and the result was absolutely delicious. I’m now thinking of all the other ways I can use this super-easy dough recipe.
Did we have the Bayley Hazen Blue Cheese from Vermont to use when we tried the recipe? Unfortunately, no. But you can bet we’re buying some on our next road trip — to Vermont.
P.S. Thanks to author here!we are giving away a copy of The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State to one lucky Cooks&Books&Recipes readers. Be sure to enter the giveaway
Caramelized Onion and Bayley Hazen Blue Galette
Featured Recipe From: The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State
Yield: 4 to 6
- 1 1/4 cups all-purpose flour
- 8 tablespoons (4 ounces) salted butter, cut into pieces and chilled
- 1/4 cup crème fraiche
- 1/4 cup ice water, plus extra as needed
- 2 tablespoons olive oil or bacon fat
- 4 medium yellow onions, peeled and thinly sliced
- Pinch granulated sugar
- 2 garlic cloves, minced
- 1/2 teaspoon finely chopped fresh rosemary or thyme
- 5 ounces blue cheese, preferably Bayley Hazen Blue Cheese, crumbled (1 1/4 cups)
- 1 large egg yolk, lightly beaten
1. Place the flour in a large bowl. Cut in the butter with a pastry cutter, two butter knives, or with your fingers, until the mixture begins to form pea-sized pieces. Combine the crème fraiche and ice water and add in a steady stream while mixing the dough with your fingertips. If necessary, add a bit more water until the dough holds together, but do not overmix. Turn the dough out onto a clean, floured work surface and form into a ball. Wrap in plastic wrap or waxed paper and refrigerate for at least 20 minutes.
2. Meanwhile, preheat the oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and sugar and cook for 2 minutes. Reduce the heat to medium-low and continue to cook, stirring frequently, until the onions are soft and golden, 35 to 40 minutes. Add the garlic and rosemary and cook for 1 minute.
3. On a floured work surface, roll the dough out into a 13-inch round. Transfer the dough to an ungreased baking sheet. Evenly spread the onion mixture over the dough, leaving a 1 1/2- inch border. Evenly sprinkle the cheese over the top. Fold the border over the filling, pleating the edges as you go around. The center will be open. Brush the crust with the beaten egg yolk.
4. Bake the galette until the crust is golden brown and the cheese is sizzling, about 30 minutes. Remove from the oven and let cool for 5 minutes before cutting and serving.
Recipe by Jasper Hill Farm
Reprinted with permission from The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State© 2013