Onion galette

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A savory pastry with a French onion-inspired twist, Cheesy Caramelized Onion Galette! This hand-formed pie is made by wrapping jammy caramelized onions & gooey Gruyère cheese in an herbed butter crust. Simply bake the French onion galette until golden & super flaky, then enjoy it for brunch, lunch, or dinner. A decadent, all-purpose treat! #frenchoniongalette #frenchoniontart #caramelizedoniongalette #caramelizedoniontart #savorygaletterecipe #savorypiecrust #brunchideas #brunchfoodideas French Onion Galette, Vegan Savory Pastry, Pumpkin Galette, Galette Savory, Galette Recipe Savory, Savory Pie Crust Recipe, Caramelized Onion Galette, Savory Hand Pies Recipes, Onion Galette

Jammy caramelized onions and gooey Gruyère cheese wrapped in a flaky crust studded with fresh herbs – a savory galette with a French onion-inspired twist! Even though it’s pretty fancy-feeling, there’s no need to be intimidated here. This recipe has 2 key components, and each is simple and a bit more hands-off than you might expect: Caramelized onions. Here we're using my tried and true method, which results in onions that are rich, jammy, and finished with a little dry sherry for extra…

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Potato & Onion Galette with Goat Cheese — Kale Me Maybe Puff Pastry Galette Savory, Eggplant Galette, Breakfast Galette, Goat Cheese Galette, Mushroom Galette, Onion Galette, Cheese Galette, Potato Galette, Goat Cheese Tart

Last year, I attempted to make my first galette, and even though it was messy and overfilled, I was hooked! I had gotten a whole box of stone fruit from a local farm, and turning it into a galette was not only fun but tasty. I love that you can make them sweet or savory, and I’ve truly never made a

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Pies aren't just for dessert. The ninth recipe in the Basically Guide to Better Baking is a free-form tart that combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. And we'd happily eat it for breakfast, lunch, or dinner. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky. Got question Onion Galette, Flaky Crust, Triple Threat, A Pizza, Dijon Mustard, Breakfast Lunch, Tortillas, Rolling Pin, Flour

Pies aren't just for dessert. The ninth recipe in the Basically Guide to Better Baking is a free-form tart that combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. And we'd happily eat it for breakfast, lunch, or dinner. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky. Got…

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