Caramelized Onion, Goat Cheese & Anchovy (or Capers) Galette

Mary Orlandi, our bookkeeper (and cook extraordinaire) made this galette for our photo shoot this week.  I had seen the recipe online (SYPCooks.com) and asked Mary to give it a try.  It was INCREDIBLE…delicious and SO pretty to look at.  This one has our Hammertown Seal of Approval!  If you’re not a fan of anchovies, you can substitute rinsed capers.  You can eat right out of the oven or make it ahead and serve at room temperature.  ENJOY!

AND MANY THANKS to Marie Aimi, our awesomely talented in-house photographer!

 

 


 

INGREDIENTS

For the pastry:

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • ¼ cup sour cream
  • 2 teaspoons fresh lemon juice
  • ¼ cup ice water
  • 1 egg beaten lightly with a tbsp of water

For the filling:

  • 2 large onions, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 2 tablespoons butter
  • ½ teaspoon salt
  • large pinch of sugar
  • ¼ teaspoon cayenne or crushed red chili flake, or to taste
  • salt and black pepper
  • sherry vinegar
  • 4 oz goat cheese, softened
  • 1 tsp + large pinch of herbs de provence
  • 6 good quality anchovy fillets, whole. USE some rinsed capers (to taste) for vegetarians or anchovy-haters 🙂
  • zest of 1 lemon

DIRECTIONS:

First, make the pastry. In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for at least a half hour up to 1 hour. Remove the bowls from the freezer.

In a small bowl, whisk together the sour cream, lemon juice and water.

In a food processor, process the flour and butter just until the mixture is coarse and the butter is the size of peas. Add ½ of the sour cream mixture and process briefly. Add a little more liquid, tablespoon by tablespoon until the dough just comes together into a ball.

Pat into a disc and cover with plastic wrap. Refrigerate for at least 1 hour. (Note: This is a slightly wetter/stickier dough than you might be used to versus a traditional pate brisée, for example. This is normal.)

Prepare goat cheese: Mix softened goat cheese with herbs de provence, lemon zest, and salt and pepper to taste. Taste and reseason as necessary. Set aside.

Caramelize onions: Melt butter in a heavy skillet and cook onions and garlic over low heat with ½ tsp salt and sugar, stirring occasionally, until soft and lightly golden brown, and kind of jammy, about 20 minutes. About halfway through cooking, add pinch of herbs de provence, chili flake or cayenne, black pepper, and a splash of sherry vinegar. Cook a bit longer. Taste and reseason as necessary. Take off heat.

Put oven to 400 degrees and assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Work quickly as it is a wetter dough. Transfer to an ungreased baking sheet. I like to use a Silpat or you can line it with parchment paper. Spread goat cheese mixture on the dough, leaving a 1 ½ inch border. Spread onions on top. Fold the border over the onion and cheese mixture, pleating the edge to make it fit. The center will be open. Lay anchovy fillets (if using) in the open center in a cross cross pattern or in rows. Brush egg wash lightly on crust.

Bake until golden brown, for approx. 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate, slice, and serve. Delicious at any temperature!

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