Dining Tip: Galette with Onion Confit, Tomato, Niçoise Olives and Goat Cheese

A savory pie that packs a flavor punch
Oct 11, 2010

Note: This recipe has been adapted from Brian Streeter, culinary director, Cakebread Cellars

• 2 cups all-purpose flour
• 6 oz. (1 1/2 sticks) of cold, unsalted butter, diced
• 2 tsp. salt
• 1/2 cup ice water
• 3 onions, sliced thinly
• 1 1/2 cups (around 4 or 5) plum tomatoes, chopped, plus 4 tomatoes cut into 1/4-inch thick rounds
• 2 cloves garlic
• 1/2 cup Niçoise olives, pitted
• 4 oz. goat cheese
• 1 bunch of fresh thyme
• 1 egg
• Olive oil
• Salt
• Basil sprig, for garnish (optional)

1. Make the galette dough: Place the flour, butter and salt in a mixer with a paddle attachment. Mix until the butter is the consistency of large peas. With the machine running on low, add just enough water for the dough to come together into a shaggy ball. Divide into two and pat into a flat disk. Wrap in plastic wrap and refrigerate for an hour.

2. Make the onion confit: Place the onions in a wide-bottom saucepan with two tablespoons of olive oil, two sprigs of thyme and salt to taste. Place the pan over medium heat and cook covered until onions are wilted and stewing in their own juices. Remove the lid and continue cooking until dark in color. Reserve.

3. Make the tomato mixture: Place a saucepan over medium heat, add two tablespoons of olive oil and the garlic and cook to soften. Add the chopped tomatoes, two thyme sprigs and salt to taste and cook until it reaches a thick sauce-like consistency, stirring occasionally.

4. Assemble and bake the galette: Preheat oven to 400° F. To assemble, remove the pastry from the refrigerator and roll out on a lightly floured surface into a 8-inch to 9-inch disk. Repeat with the other dough. Place on a sheet pan lined with parchment paper and trim off the ragged edges to form a circle. Divide the onion confit between the two disks. Spread to an even layer, leaving a 1 1/2-inch border all the way around. Top with spoonfuls of the tomato mixture, the olives, additional thyme leaves and crumbled goat cheese. Top with the sliced tomato rounds. Fold the edges of the dough over to partially cover the filling. Brush the outside of the pastry with the beaten egg. Place in the middle of the preheated oven and bake for 30 to 35 minutes, until pastry is golden brown. Remove from the oven and transfer to resting rack to cool. Cut into wedges and serve. Serves 4.

Cooking Cheese

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