Triple-Threat Onion Galette

Ingredients for Triple-Threat Onion Galette

• 1 cuillère à soupe de sucre

• 1 1/2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt

• 190g (188 g) de farine ordinaire, plus pour saupoudrer

• 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into (1/2") pieces

• 4 tablespoons unsalted butter, divided

• 1 gros oignon, finement tranché

• 8 garlic cloves, thinly sliced

• 1 1/2 teaspoons Diamond Crystal or 3/4 teaspoons Morton kosher salt, divided

• 12 spring onions, thinly sliced on a deepdiagonal

• 2 cuillères à soupe de moutarde de Dijon

• 60g Parmesan, finely grated (about 300g )

• Poivre noir fraîchement moulu

Whisk sugar, salt, and 190g flour in a medium bowl to combine. Add butter and toss to combine. Using your hands and working quickly, rub and smash butter into flat, irregular pieces (be careful not to overwork; you don’t want to soften the butter too much).1 Drizzle 80ml cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy.

Turn out dough onto a lightly floured surface. Working quickly and using a rolling pin and your hands, press dough together to form a mass. Roll dough into a rough square about 1/2" thick. Fold in half into a rectangle, then once again to make a small square. Press down on the dough with rolling pin to make it hold together. Roll dough out once more to make a rough square about 1/2" thick. Repeat folding process, taking your time to make it neat as this will be your final fold. Using rolling pin, gently flatten dough, rotating as needed, to make a 6"-diameter disk.

Dust surface with more flour and roll disk into a 14"-diameter circle or oval about 1/8" thick. Fold dough in half, then in half again to make a rough triangle (this will make it easier to move). Slide onto a parchment-lined baking sheet and unfold. Chill while you make the filling.

Do Ahead: Dough can be made 3 days ahead. Wrap 6" disk tightly and chill until ready to roll out.

Place a rack in middle of oven; preheat to 191°C. Heat 45ml butter in a medium skillet over medium until foaming, about 1 minute. Reduce heat to medium-low; add onion, garlic, and 1 teaspoon Diamond Crystal or 1/2 teaspoons Morton salt, and stir to combine. Cover and cook, stirring occasionally, until onion is tender and just beginning to brown, 6–8 minutes. Uncover and continue to cook, stirring occasionally and adding a splash of water if onion begins to stick, until golden brown in spots, about 5 minutes more. Transfer onion mixture to a plate; reserve skillet.

Melt remaining 1 tablespoon butter in reserved skillet (no need to wipe out) over medium heat. Remove from heat and add spring onions and remaining 1/2 teaspoons Diamond Crystal or 1/4 teaspoons Morton kosher salt. Toss spring onions until coated in butter.

Remove dough from refrigerator and, using a small offset spatula or a spoon, spread mustard in a thin layer over dough, leaving a 1 1/2"–2" border around the edges. Scatter onion mixture over mustard and sprinkle with Parmesan; season with pepper. Cutting from edge of dough to the start of the mustard and filling, make slits in border of galette at 2"–3" intervals. Fold flaps up and over filling, slightly overlapping. Scatter spring onions over. Bake galette until crust is deep golden brown and spring onions are lightly charred, 45–50 minutes. Using parchment paper, slide galette onto a cutting board and cut into wedges.

Do Ahead: Onion can be cooked 3 days ahead; transfer to an airtight container, then cover and chill. Galette can be assembled 1 hour ahead; chill.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.