Sweet Onion Galette with Parmesan and Mascarpone

This sweet onion galette is filled with two and a half pound of onions that have been slowly caramelized for 40 minutes (or more) to bring out their sweet flavor. 

While you can't see it, underneath the caramelized onions is a bed of Parmesan and mascarpone cream. The Parmesan cream adds such a nice richness to the filling.

I love savory galettes!

I took a slice of this to work for lunch, and when I was reheating it in the toaster oven, a colleague wanted to know what smelled so divine, so I gave her a piece of the galette to try. About three minutes later she stopped by my office door and said, "You should open a bakery."

I made this galette twice. When I first made it, I fully caramelized the onions and then baked the galette. As a result, the onions turned pretty dark. They were totally delicious, but not necessarily photogenic.

The second time I made the galette, I pulled some of the onions out of the pan and saved them to top the onions in the galette so that they could continue to darken in the oven.

While the second method helps with the photos (you can compare the photos above with the dark onions in the photo below), I could not tell the difference in flavor.

Another option for preventing the onions from getting too dark is to cut a foil circle and placing it over the onions when they are brown enough while baking. I'm not sure it's worth the effort, as this galette is so delicious, dark onions and all.

To make this galette in advance (Make-ahead options):

1. You can roll out the dough for the crust in advance and freeze it for up to two months. 
2. For the onions, once you've caramelized them, cover them and refrigerate them for up to three days. 
3. You can also prepare the Parmesan and mascarpone mixture up to three days in advance. 
4. If company's coming, you can also put together the galette and refrigerate it a few hours before baking. 

For the crust, you can use your favorite pie crust recipe or a store-bought pie crust. 

Don't worry too much about shaping your galette. Part of the attraction of making galettes is that they are supposed to be rustic!

This month, the Baking Bloggers are baking with spring veggies:

• Baked Mixed Veg Pasta by Sneha's Recipe
• Baked Romaine Lettuce Chips by Our Good Life
• Chicken and Asparagus Pasta Bake by Palatable Pastime
• Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
• Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
• Roasted Radish Tart by Sid’s Sea Palm Cooking
• Roasted Spring Vegetable Farro Salad by Caroline's Cooking
• Roasted Veggie Cobb Salad by Cookaholic Wife
• Spring Vegetable Gratin by A Day in the Life on the Farm
• Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

I chose to bake with sweet onions. I've become a huge fan of onions. If I can get my hands on fresh spring onions, I'll buy as many as I can. 

Whenever Vidalia onions are available, I load up. In the meantime, I gravitate toward the onions marked as "sweet." Even if you can't find sweet onions, brown or yellow onions will work for this recipe. 

Sweet Onion Galette with Parmesan and Mascarpone

Yield: 6 servings

Author: Karen Kerr

ingredients:

For the Crust

• 1 recipe of your favorite pie crust dough or store-bought pie crust dough

For the Onion Filling

• 4 tablespoons butter
• 2 1/2 pounds sweet onions, peeled, cut in half and thinly sliced.
• 2 cloves garlic, peeled and minced
• 1 teaspoon sugar
• 2 tablespoons of fresh thyme leaves, plus more for garnish
• 1 teaspoon salt
• Freshly ground black pepper

For the Parmesan and Mascarpone Cream

• 1/3 cup mascarpone
• 2 tablespoons milk
• 1/2 cup (33 grams) finely grated Parmesan
• Salt and freshly ground black pepper

instructions:

To Make the Onions

1. Melt the butter in a 12 inch skillet over medium heat.
2. Add the onions and garlic and cook, stirring, for about 5 minutes. 
3. Add the sugar and thyme and reduce the heat to low. 
4. Continue to cook the onions over low heat, stirring regularly, until the onions are caramelized. This should take 40 minutes or longer. 
5. Stir in the salt and pepper. 
6. Let onions cool. If you're making the onions ahead, place them in a bowl, cover, and refrigerate. 

To Make the Parmesan and Mascarpone Cream

1. In a bowl, whisk together the mascarpone, milk, Parmesan, salt, and pepper. 
2. Cover the mixture and refrigerate until ready to use. 

To Make the Galette

1. Heat your oven to 400 degrees F with a rack in the center. 
2. Line a baking sheet with parchment paper. 
3. Place the pastry dough on the parchment paper.
4. Spread the Parmesan cream over the pie dough, leaving a 2 inch border. 
5. Cover with the caramelized onions.
6. Fold the pie dough over the onions. 
7. Bake the galette for 35 to 40 minutes, until the crust is golden brown and the onions are dark brown. Sprinkle with more thyme leaves at about the 30 minute mark. 
8. Let cool for about 10 minutes on the pan before slicing and serving. 
9. Wrap leftovers in foil and refrigerate. 
10. Reheat in the oven or toaster oven. 

https://www.karenskitchenstories.com/2019/04/sweet-onion-galette-with-parmesan-and.html

Karen's Kitchen Stories

galette, onions, caramelized onions

Pastry

French

Created using The Recipes Generator

This recipe has been adapted from Every Day Dorie: The Way I Cook