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Home Hartige galette met geitenkaas en rode ui

Savory Vegetarian Dough dish French Lunch Dinner Seasonal

A galette doesn't require a perfect round shape or a tart pan. You roll out the dough, place the filling on it, fold the edges over and slide the whole thing into the oven. That's it. For rolling out you'll need good rolling pins, so you can roll the dough evenly and without tearing.

The combination of creamy goat cheese, caramelized red onion and fresh thyme makes this dish something to savor. Serve warm from the oven with a crisp salad on the side, and you have a meal to enjoy together.

x_ckl_recipe_markerSavory galette with goat cheese and red onion A galette is the no-nonsense version of a quiche: free-formed, crisp on the outside and deliciously filled on the inside. This recipe with goat cheese, red onion and thyme is highly recommended for a relaxed dinner or lunch. How to make a savory galette with goat cheese and red onion? Main course French 2 to 3 servings 20 min 30 min 5 min 30 min 85 min

Combine flour, salt and cold butter cubes in a bowl. Rub the butter into the flour with your fingertips until you have a crumbly mixture.
Add ice-cold water, one tablespoon at a time, and knead briefly until a cohesive dough forms. Wrap it in plastic wrap and let it rest for 30 minutes in the refrigerator.
Heat a splash of olive oil in a pan over medium heat. Cook the red onion cut into thin rings until soft and lightly browned, about 15 minutes. At the end add a teaspoon of honey and a dash of balsamic vinegar. Stir well and set aside.
Preheat the oven to 200°C (conventional oven).
Lightly dust your work surface with flour. Roll the chilled dough out into a round about 30 cm in diameter. It doesn't need to be perfectly round — that's part of the charm.
Place the dough on a baking sheet lined with parchment paper. Spread the caramelized onion over the center, leaving about a 4 cm border. Crumble the goat cheese over it and scatter the thyme leaves on top.
Fold the edges of the dough over the filling and press them lightly. Brush the edge with beaten egg for a nice golden color.
Bake the galette for 25 to 30 minutes, until the edge is crisp and golden brown and the cheese is lightly colored.
Let the galette rest for 5 minutes before slicing. Garnish with a handful of fresh arugula if you like and serve immediately.

Savory Vegetarian Dough dish French Lunch Dinner Seasonal 200 g flour (plus extra for dusting) 100 g cold unsalted butter, in cubes 1/2 tsp salt 3 to 4 tbsp ice-cold water 2 red onions, thinly sliced into rings 1 tbsp olive oil 1 tsp honey 1 tbsp balsamic vinegar 100 g soft goat cheese 4 sprigs fresh thyme, leaves picked 1 egg, beaten (for brushing) Handful arugula (optional, for garnish) Salt and pepper to taste Mixing bowl Rolling pin Baking sheet Parchment paper Frying pan Plastic wrap Refrigerator Doughrollers rolling-pin Baking trays baking-sheets Mixing Bowl mixing-bowl Frying Pan frying-pan Cosy & Trendy Rolling Pin Marble Marble 45cm - Pastry Roller Cosy & Trendy Deegroller Cookinglife Rolling Pin Beechwood 43.5cm - Ball Bearings - Dough Roller Cookinglife Deegroller Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie Homemade baguette foodies-zelfgemaakt-stokbrood Korean salt bread foodies-koreaans-zoutbrood Onion soup with bock beer foodies-uiensoep-met-bokbier

Recipe

Savory galette with goat cheese and red onion

A galette is the no-nonsense version of a quiche: free-formed, crisp on the outside and deliciously filled on the inside. This recipe with goat cheese, red onion and thyme is highly recommended for a relaxed dinner or lunch.

Course	Main course
Kitchen	French
Servings	2 to 3 servings

Preparation time

Preparation time	20 min
Time in oven	30 min
Stiffen up min.	5 min
Cooling time	30 min
Total	85 min

Equipment

Mixing bowl
Rolling pin
Baking sheet
Parchment paper
Frying pan
Plastic wrap
Refrigerator

Ingredients

200 g flour (plus extra for dusting)
100 g cold unsalted butter, in cubes
1/2 tsp salt
3 to 4 tbsp ice-cold water
2 red onions, thinly sliced into rings
1 tbsp olive oil
1 tsp honey
1 tbsp balsamic vinegar
100 g soft goat cheese
4 sprigs fresh thyme, leaves picked
1 egg, beaten (for brushing)
Handful arugula (optional, for garnish)
Salt and pepper to taste

How to make a savory galette with goat cheese and red onion?

Combine flour, salt and cold butter cubes in a bowl. Rub the butter into the flour with your fingertips until you have a crumbly mixture.
Add ice-cold water, one tablespoon at a time, and knead briefly until a cohesive dough forms. Wrap it in plastic wrap and let it rest for 30 minutes in the refrigerator.
Heat a splash of olive oil in a pan over medium heat. Cook the red onion cut into thin rings until soft and lightly browned, about 15 minutes. At the end add a teaspoon of honey and a dash of balsamic vinegar. Stir well and set aside.
Preheat the oven to 200°C (conventional oven).
Lightly dust your work surface with flour. Roll the chilled dough out into a round about 30 cm in diameter. It doesn't need to be perfectly round — that's part of the charm.
Place the dough on a baking sheet lined with parchment paper. Spread the caramelized onion over the center, leaving about a 4 cm border. Crumble the goat cheese over it and scatter the thyme leaves on top.
Fold the edges of the dough over the filling and press them lightly. Brush the edge with beaten egg for a nice golden color.
Bake the galette for 25 to 30 minutes, until the edge is crisp and golden brown and the cheese is lightly colored.
Let the galette rest for 5 minutes before slicing. Garnish with a handful of fresh arugula if you like and serve immediately.

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A galette also works great with other fillings. Try it with roasted pumpkin and feta in autumn, or with thin slices of zucchini and ricotta in summer. The base dough stays the same — the variations are endless. That way baking stays interesting and you taste something new each time.

A well-rolled dough round is the foundation of this recipe. A rolling pin with some weight helps you roll the dough evenly and without tearing, so the galette bakes up nicely crisp. Baking starts with the right tools, and you can taste the difference in the final result.

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