Galette’s are somehow rustic and elegant at the same time. This Gluten Free Cheese and Onion Galette is great as a side dish or serve it as a main course paired with a crisp green salad.
Cheese & Onion Galette
Flakey, buttery crust topped with sharpe cheese, caramelized and green onions. The hot mustard and balsamic vinegar provide the much needed kick needed to cut through the richness of this savoury dish.
Servings: 2 6″ Galettes
Ingredients
Crust
- 100 g Sweet Rice Flour
- 90 g Corn Flour
- 55 g Sorghum Flour
- 35 g Almond Flour
- 1/2 tsp Xanthan Gum
- 1/2 tsp Kosher Salt
- 130 g Unsalted Butter (Cold and Cubed)
- 1 Large US Egg
Filling
- 2 Yellow Onion
- 4 Garlic Cloves
- 1 Bunch Green Onion (approx 10-12)
- 1 c Sharpe Cheddar
- 1 tbsp Unsalted Butter
- 2 tsp Balsamic Vinegar
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1 tbsp Hot Mustard *Sub 2 tbsp Dijon Mustard
Instructions
Crust
- In a food processor, pulse flours, xanthan gum and salt until combined.
- Add cold butter and pulse a few times. Add egg and 3 tablespoons of cold water and pulse a couple times until the dough just comes together. Add another 1 tablespoon of cold water if it seems dry. Do not overmix!
- Tip out dough onto a sheet of clingefilm. Gently form into a two-flat disks, wrap separately and rest in the fridge for 1 hour.
Filling
- Heat oil in a skillet over medium heat. Peel and thinly slice onions and garlic, cook until onions are golden. Add balsamic vinegar, salt, and pepper and cook for nother 2-3 minutes until the onions have absorbed the vinegar and everything is caramelized. Set aside to cool.Slice green onions on a slight diagonal. Set aside.Grate cheese. Set aside.
Assembly
- Lightly flour (rice or corn) a large piece of parchment paper, roll out dough until 1/8 inch thick. Transfer the parchment and dough to a baking sheet and repeat with the remaining dough.TIP: if the dough is sticky, instead of adding more flour place a peice of parchment over the dough and continue rolling.
- Leaving a 1 inch border, spread the mustard as evenly as possible. Top with cheese and cooled onion mixture.
- Using a sharp knife, cut the edges of the dough every 2 inches up to the filling. Brush with egg wash or milk and gently start folding the edges over the filling. If the crust is breaking try folding up from under the parchment.
- Top the galette with green onions and lightly brush the exposed dough with egg wash or milk.
- Bake for 40-45 minutea or until the pastry turns a dark golden colour. Allow to cool for 5-10 minutes before serving.
- TIP: galette an be assembled and frozen. When ready to bake, apply eggwash and increase baking time by 5-10 minutes.
