Caramelized Onion Galette
This vegetarian caramelized onion galette might look too fancy but it’s not. It’s a super easy and non fussy side dish that is perfect for entertaining or just for you if you want to treat yourself to a delicious galette.
Watch Video: How To Make Caramelized Onion Galette
Easy Onion Galette with Boursin Cheese
What makes this recipe so easy? It just takes a few ingredients that can be store bought. Or you can make it as fancy as you want.
- Pie dough. You can use store bought pie dough or make a homemade pie dough. Your choice and both work great. We tested it on two different types and everyone loved both versions. The homemade pie dough is always flakier and the most delicious, but if you’re pressed for time, the store bought refrigerated pie dough will work just fine.
- A puck or round of herbed cheese like Boursin is all you need for this caramelized onion galette.
- Onions: now this might the most time consuming part but it’s worth it. You don’t have to caramelize the onions completely on the stove top. You just need to cook them or fry them until softened and light golden. Then when baking for about 50 minutes the onions continue to caramelize.
Using raw onions instead of pre-cooking onions for caramelized onion galette?
We tried both versions! Because not cooking the onions and adding them in raw seemed so much easier and would have a great visual appeal. Using raw onions doesn’t really cook down in the oven all that much and there’s more of a strong onion flavor and chewy texture. But if you don’t mind more raw-ish and crunchy onions on your galette, then go for it. Baking the raw onions left them more dried out than softened. Cooking the onions first really imparts a wonderful flavor from the natural sweetness of the onions and gives the best texture.
Fresh Pie Dough or Store Bought Dough
You can use either for the recipe. We love our homemade dough and have yet to find a store bought one that comes close to the texture and flavor. It doesn’t take too much more effort to make the dough. Just a bit of chilling time. And once you get comfortable making your own pie doughs, you’ll never go back. We’ll often make a couple disc’s worth of pie dough, and then put the extras in the freezer so we have a pre-made homemade dough any time we need some. For tips on making a great pie dough, here’s our recipe for just the dough.
Caramelized Onion Galette
Ingredients
Crust Ingredients
- 1 1/4 cups (156 g) all-purpose flour
- 1 teaspoon (5 ml) sugar
- 1/2 teaspoon (2.5 ml) salt
- 1/2 cup (113 g) cold butter (1 stick) , cut into 1/2"/1.25cm pieces
- 1/4 cup (60 ml) cold water
Filling Ingredients
- 1 medium onion , sliced thin
- 2 Tablespoons (30 ml) olive oil
- 1/2 teaspoon (2.5 ml) salt
- fresh cracked black pepper
- 5 oz (142 g) Boursin herbed cheese or similar, softened
- 1/2 cup (75 g) cherry tomatoes , halved
- 2 Tablespoons (30 ml) melted butter , or 1 egg beaten for brushing crust
- 1/2 teaspoon (2.5 ml) dried Italian seasoning or dried herbs , or 1 teaspoon fresh chopped oregano or thyme)
- Additional chopped fresh herbs , for topping , optional
Equipment
- Baking Sheet Pan
- Parchment Paper optional
Instructions
Make Crust Dough
- Combine 1 1/4 cups (156g) flour, 1 teaspoon (4g) sugar, and 1/2 teaspoon of salt in a bowl.
- Add the 1/2 cup (113g) of diced butter to the flour and mash and pinch down to flattened pea sized pieces with your fist and fingers.
- Add about 1/4 cup (60ml) of cold water and mix just until the dough comes together. It should be a rough looking, lumpy ball with chunks of butter.
- Roll into a ball, flatten into a disc, then wrap in plastic wrap. Chill for at least 30-45 minutes (you can chill it up to overnight-it might be a little too firm to roll out a first, but let it sit for 10-15 minutes and it should soften just enough. The dough rolls out the best and creates the flakiest crust when chilled just enough and not too warm).
Make the Galette
- Pre-heat oven to 375°F/190°C. Line a baking sheet pan with parchment paper or lightly grease the pan.
- Heat pan on medium-high heat. Add about 2 Tablespoons (30ml) olive oil and add sliced onions.
- Cook onions until they’re soft and brown and slightly caramelized. This should take around 15-20 minutes. They don’t have to be super caramelized because they’ll continue to cook while baking in the oven. Add about 1/2 teaspoon (2.5ml) salt and pepper to taste, then remove from heat and allow to cool slightly.
- If using fresh pie dough, on a lightly floured surface, roll out the dough to about 12-inches/30cm wide. If using refrigerated pie dough, just roll it out flat. Place on the prepared baking sheet pan.
- Place the softened Boursin cheese puck (or similar) in center of pie dough.
- Spread the softened cheese evenly over the dough to the edges. Leave about 1-inch/2.5cm from the edge.
- Spread about 1/2 cup (75g) of halved cherry tomatoes over the cheese.
- Spread caramelized onions over the tomatoes evenly.
- Fold the dough up over the filling, creasing every couple inches/5cm.
- Brush pie dough with melted butter or egg wash and top with herbs.
- Bake onion tart at 375°F/190°C for about 45-60 minutes or until the crust is golden and onions are cooked and brown. If you like your onions and pie dough crispy like we do, then bake for a slightly longer time.
- Garnish with fresh herbs if you like. Allow to cool and cut into wedges and serve.
Video
Nutrition Information per Serving
What can be made or prepped ahead of time for this onion galette?
Definitely cooking the onions first will save you about 30 minutes. Just store the pre-cooked onions in the fridge. If you plan on using homemade pie dough then make that the day ahead of time. Then when you’re ready to bake, just assemble the caramelized onions tart and you’re almost finished! We hope you enjoy this quick and easy caramelized onion galette!
If making your own dough, that can also be done ahead as well. Make the dough into the disc and then chill it. If you make the dough a day or two before you need it, then keep it wrapped and chilled in the fridge. If making the dough several days or more ahead, keep the dough disc wrapped and place in the freezer. Then when ready to roll, let it sit on the counter for maybe 15 minutes or so or put it in the fridge a few hours before, or until it softens enough you can start rolling it out. For best texture, don’t let the dough warm all the way up to room temperature. A cold dough keeps the flakey butter structure much better than a warm one, plus is easier to handle.
