Spring Triple Onion Galette
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.
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.
Notes
Green onions or scallions can be used in place of spring onions.