There are a lot of things that I'm terrible at in the kitchen and pastry is resoundingly one of them. Pies are the bane of my existence.
In my defence, there are lots of things I'm good at too. Like dirtying too many pots.
Galette style pastry is far more up my alley. Its free form shape is forgiving to those with clumsy, rough hands such as myself. I've made many of these throughout the years, and always chalk the cracks and leaks up to the fact that it's supposed to be rustic.
That's what I tell people anyway. They seem to believe me.
Although, perhaps they won't now that I've confessed my secret.
... I probably should have thought this through.
I will admit, I love this galette. The sour cream makes the pastry fairly strong. The trade-off, of course, is less flakiness, but I'm just happy to have a dough I can work with. Plus, it's a tangy so it plays off the onions really well.
The directions look long, but this doesn't take a lot of effort to pull together, I promise.
Caramelized Onion Galette with Sour Cream Pastry
1 2/3 cup pastry flour (or all purpose if you don't mind a sturdier [read tougher] crust - it still tastes great)
½ tsp salt
3 tbsp chilled, cubed, unsalted butter
½ cup sour cream
1 tbsp fresh lemon juice
1-3 tbsp ice water
1 tbsp olive oil
1½ lbs peeled and sliced sweet onion
2 tsp dried thyme
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup crumbled feta cheese (I use Ewenity sheep's feta)
¼-½ cup shredded P'tit Basque sheep's cheese (or use a good melting cheese like gouda or fontina)
1 egg, lightly beaten.
1. Combine flour and salt in food processor and pulse to combine. Pulse in butter until mixture is coarse. In a separate bowl, stir together sour cream and lemon juice. Add to food processor and pulse again, until mixture is just incorporated. Add ice water, 1 tablespoon at a time. Pulse until mixture is moist and crumbly, but don't go so far as to let it form a ball.
2. Dump mixture onto a piece of plastic wrap and pat gently into a 5" circle. Wrap tightly and refrigerate until ready for use, at least 20 minutes. (Now is the ideal time to start the filling.)
3. Slightly overlap two sheets of plastic wrap. Place dough circle on top and cover with two more sheets of overlapped plastic wrap. Roll the dough, still covered with plastic wrap, into a 12" circle. Place on baking sheet and put in the freezer for 5 minutes, or until plastic can easily be removed. Remove top sheet of wrap and place dough, wrap side up on a baking sheet lined with parchment paper. Remove remaining plastic wrap.
1. Preheat oven to 425º.
2. In a large frying pan, heat oil over low heat. Add onions, thyme, salt and pepper and cook gently, stirring occasionally, over low heat for 20-30 minutes, or until caramelized. Remove from heat.
3. Sprinkle feta cheese over centre of pastry, leaving a 2 inch border around the outside. Top with onion mixture. Sprinkle P'tit Basque over top. Fold edges of pastry up to partially enclose the filling, pleating as you go. Brush pastry with egg. Bake in oven for 25-30 minutes, or until golden brown.
I highly recommend serving this with a tart salad, something with arugula and either a lemon vinaigrette or something with sherry vinegar.
I mixed 1 tbsp hazelnut oil, 1 tbsp canola oil, 1 tbsp sherry vinegar, 1 tsp Dijon mustard with a pinch each of sugar and kosher salt for an easy vinaigrette. With mixed bitter greens, toasted hazelnuts and more sheep's feta, the salad was the perfect accompaniment to the sweet galette.