This triple onion galette gets its name from the three alliums used for the filling: yellow onions, leeks and spring onions. Yellow onions provide a roasted caramelized flavor, leeks a creaminess, and spring onions a bite of freshness. And they’re all cradled in a bed of buttery, flaky pastry.
To me, this triple onion galette is the epitome of spring. I’ve always equated the sharp but somewhat sweet taste of onion with the warming of the weather. On childhood weekends spent at my dad’s house upstate, I always knew it was spring when the onion grass started to sprout. I used to walk around with stalks of it hanging out of my mouth that I would slowly munch down throughout the day. I’m sure my breath smelled terrible, but I just loved the flavor that much. And this triple onion galette brings back all those springtime memories.
ONIONS FOR SPRING
For most, the sweet and rich taste of caramelized onions is associated with the fall. And I’m not disagreeing. I love a french onion soup or a braised short rib with sticky sweet onions right as the weather gets cold. But all three of the onions that make this recipe a triple onion galette are in fact spring crops. Full sized onions are harvested in the late spring or early summer. Spring onions, the immature version of full-sized onions, along with leeks, are planted just as winter starts and are picked just as it comes to and end.
TRIPLE THE ONIONS
The combination of three different alliums is what gives this triple onion galette its depth of flavor. Caramelizing full sized yellow onions reveals their sweet and earthy flavor. While cooked leeks lend a milder, more subtle flavor, along with a signature creaminess. And spring onions, cut on a bias and tossed in butter but not cooked, bring a sharp freshness. They also make for a beautiful top presentation for your galette. And it’s a good thing that all three of these alliums bring their rich flavors, because they are able to stand up to the flaky, buttery, and rich crust.
WHAT EXACTLY IS A GALETTE
A galette is essentially a rustic, free-from pie. It is a french dish that is made with a pastry base (sometimes puff pastry, sometimes pie pastry) and filled with either sweet or savory fillings. The pastry dough is rolled flat and then is loaded with toppings. Afterwards, the edges are folded in slightly towards the middle. This leaves the top open with all those tasty morsels on display. It is a simple preparation, but one that’s sure to impress your friends.
TIPS AND TRICKS FOR THE PERFECT SPRING TRIPLE ONION GALETTE
- Make sure to chill your butter; this is necessary for a flaky crust.
- Work fast when forming the crust to prevent the butter from warming up.
- Fold and roll your dough dough instead of kneading to distribute butter between each layer.
- Chill your crust before rolling it out for the final time.
- Use really cold water to make the dough. Add ice cubes to chill it down, then remove them before adding to the crust.
- Caramelize your onions and leeks low and slow. They’ll get sweet and nutty.
Spring Triple Onion Galette
Ingredients
For the crust
- 1 1/2 cups flour
- 1 tsp kosher salt
- 10 tbs butter, cold, cut into 1/2 inch cubes
- 2 tsp sugar
- 1/2 cup very cold water
For the onion filling
- 1 medium yellow onion
- 2 leeks, cleaned and trimmed
- 10 spring onions, cleaned and trimmed
Instructions
- Mix together flour, salt and sugar. Mix in cubes of butter and toss to coat in flour. Using your fingertips or a pastry cutter, smash butter into the flour until somewhat incorporated. Work quickly to avoid letting the butter soften. The mixture will be sandy, and it's ok if larger chunks of butter remain.
- Pour in 1/3 cup of cold water and mix to combine. The mixture will still seem dry and shaggy; this is ok. Turn the mixture out onto a well floured work surface and press/knead it a few times with your hands to bring it together.
- Roll out the dough to a rough 8 inch square. Using a bench scraper or spatula, fold the dough in half, and then into quarters. Repeat this process once more: roll out, fold in half and then into quarters. This will produce flaky layers in your dough. Wrap the dough in plastic wrap and chill for at least 1 hour.
- While the dough chills, prepare the onions. Halve the onion and slice. Slice the leeks into 1/4 in rounds. Melt 2 tablespoons butter in a large skillet over medium-low heat and saute sliced onion with leeks until softened and caramelized, 15-20 minutes. Add some water if the onions begin to stick to the pan. Season well with salt and pepper.
- Slice the spring onions on the bias. Remove the cooked onion mixture from the skillet and add 1 tablespoon of butter to the same skillet. Once the butter has melted, remove the skillet from heat and throw in the sliced spring onions, tossing to coat in butter.
- Preheat the oven to 375. Remove the galette dough from the fridge and let it rest on the counter to warm up slightly, 5 minutes. On a well floured piece of parchment paper, roll the dough out to a roughly 14in by 10inch oval. Transfer the parchment paper with the dough on it to a baking sheet.
- Spread the cooked onion and leek mixture over the dough leaving a 1 1/2 to 2 inch border around the edges. Slice through this border at intervals of 3 inches to create flaps. Fold these flaps over the filling mixture, towards the center of the galette, overlapping them as you go. Top the center of the galette with the buttered spring onions.
- Cook the galette until deeply golden brown, 50 minutes to 1 hour.
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