Caramelized Onion Galette with Thyme and Sun Dried Tomatoes
This vegetarian caramelized onion galette with thyme and sun dried tomatoes is an adaption of this recipe from Country Living magazine.
It’s very versatile i.e., you can add all sorts of extra goodies that you like. For example, I’ve made it adding porcini mushrooms and another time I sauteed regular mushrooms in butter with a good glug of Marsala (soooo good).
Ingredients
2 Tbsp butter
1 Tbsp olive oil
2 large yellow onions (I didn’t have Vadalia but I have made it with them and it’s awesome), peel and halve the onions, and sliced the thinly.
1 clove garlic, minced
4 stalks fresh thyme stripped – just use the leaves
4 sun dried tomatoes, packed in oil, cut in strips and mince
1/4 tsp freshly ground black pepper
sea salt to taste
1 Tbsp Dijon grainy mustard (or regular Dijon)
1/2 C freshly grated Parmesan (divided)
1 large egg, well beaten
Perfect Pie Crust – make the crust first. If you have a favourite crust use that recipe – it just needs to be easy to fold over the ingredients in the middle.
I made the pie crust but split the recipe it in two. If you are making this for a crowd use the whole thing.
I rolled out one half the pie crust dough between two pieces of baking parchment and put it in the fridge to chill while I caramelized the onions. I wrapped the other half for an apple galette I’m going to make later.
Method
- In a large cast iron skillet over low heat, melt butter, add the oil. Add onions and stir to coat. Cook, stirring occasionally for 30 minutes until the onions soften and start to turn golden, then add garlic. Cook, another 5 minutes. Add the thyme, sun dried tomatoes, pepper, and salt to taste. Stir in the mustard.
- Preheat oven to 400 degrees F.
- Take the dough out of the fridge.
- Grate the Parmesan and sprinkle half of it on the dough, leaving a 2″ border.
- Pile the onion mixture in the center of the dough; then spread them out to the 2″ border. Fold the dough up and over the onions, pleating as necessary. Brush dough with the beaten egg.
- Bake on the bottom rack of your preheated oven until the crust just begins to turn golden, 15 minutes.
- Sprinkle the remaining Parmesan over the onions that are showing and bake 15 more minutes, on the bottom rack.
- Remove from oven, set the oven to broil and broil on the middle rack until crust is a deep brown, 3 to 5 minutes (keep an eye on it so it doesn’t burn).
- Remove and cool at least 10 minutes before serving – it’s also great at room temperature.
Serve as an appetizer or main course with a green salad.
Notes: Serves 4 people easily. If you use the full crust, double all the ingredients except the butter and oil (if the onions start to dry out add a bit more butter).