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Caramelized Onion and Bacon Galette
Caramelized Onion and Bacon Galette
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Prep Time:
45 minutes
Total Time:
2 hours 20 minutes
Indulge in a rustic tart with caramelized onion, thyme, crispy bacon, and chèvre for a taste of French countryside bliss.
Ingredients:
  • 2 cups Gold Medal™ Organic All-Purpose Flour
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 3/4 cup cold butter, cut into pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup butter
  • 2 large sweet onions, cut in half and thickly sliced (4 cups)
  • 1/4 cup sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon sea salt
  • 8 slices bacon, crispy cooked, cut into 1-inch pieces
  • 1 egg, slightly beaten
  • 4 tablespoons crumbled chèvre (goat) cheese
Instructions:
  • Combine flour, baking powder, and 3/4 teaspoon salt in a medium bowl. Add 3/4 cup cold butter and mix with a pastry blender or fork until the mixture resembles coarse crumbs. Gently stir in buttermilk until dough forms.
  • Knead the dough 5 to 10 times until smooth, then shape it into a flattened round and wrap it in plastic wrap. Refrigerate for about 45 minutes until the dough is firm and cold.
  • In a 12-inch skillet, melt 1/2 cup of butter over medium-high heat. Sauté onions for 5 to 6 minutes until tender. Add sugar and vinegar, cook for 8 to 10 minutes until onions are light golden brown. Stir in 1 tablespoon of thyme leaves and 1/2 teaspoon salt. Let the onion mixture cool for 10 minutes before using.
  • Preheat oven to 425°F and line a large cookie sheet with parchment paper. Roll out the chilled dough into a 14-inch circle on a lightly floured surface using a floured rolling pin. Carefully transfer the dough to the prepared cookie sheet by rolling one edge onto the pin and unrolling it onto the sheet.
  • Pierce the dough all over with a fork.
  • Place the flavorful onion mixture at the center of the dough, leaving a 2-inch border. Sprinkle the crispy bacon on top, then gently fold the edge of the dough over the filling, creating a pleated crust. Lastly, give the crust a shiny finish by brushing it with egg wash.
  • Spread a generous layer of cheese over the bacon in the center of the galette. Bake for 22-24 minutes until the crust turns a lovely golden brown. Finish by sprinkling the remaining 1 tablespoon of thyme leaves over the galette. Serve right away or allow it to rest for 30 minutes before serving.

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