Savory Cipollini Onion Galette
This Savory Cipollini Onion Galette is the perfect centerpiece for any dinner table, utilizing the sweet and tender flavors of fresh cipollini onions harvested from our crop share. This rustic tart combines a flaky, buttery crust with caramelized onions and a splash of rich Cabernet Sauvignon, creating a delightful harmony of savory flavors. The onions melt in your mouth, while the buttery crust adds an irresistible crunch. Not only is it visually stunning, but it also makes an excellent dish for dinner parties or a cozy night in with friends. For added appeal, you can easily turn this galette into individual mini tarts for a charming appetizer that guests will love!
N/A
Servings
250
Calories
8
Ingredients
Ingredients
all-purpose flour
2 cups (measured)
sugar
1 1/4 teaspoons (measured)
salt
1/2 teaspoon (measured)
unsalted butter
12 tablespoons (cold and cut into pieces)
ice water
6-7 tablespoons (measured)
unsalted butter
3 tablespoons (melted)
cipollini onions
1 1/2 lbs (peeled and ends trimmed)
Cabernet Sauvignon wine
1/4 cup (measured)
Instructions
1
Preheat your oven to 400°F (200°C).
2
To prepare the crust, combine the flour, sugar, and salt in a food processor. Pulse to blend the ingredients evenly.
3
Add the cold, cut butter to the flour mixture and pulse until you achieve a crumbly texture.
4
Gradually add ice water, one tablespoon at a time, until the dough begins to come together without being sticky.
5
Transfer the dough to a floured surface, shape it into a disk, and roll it out into a 13-inch circle, about 1/4 inch thick.
6
Fold the edges of the dough inward about 1 inch to create a border, and crimp the edges to seal. Place the crust on a baking sheet and refrigerate while you prepare the filling.
7
In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add the salt and the peeled cipollini onions, cooking for 15-20 minutes. Stir frequently until the onions are caramelized on all sides.
8
Deglaze the pan by adding the Cabernet Sauvignon. Cook until the mixture is syrupy, about 6-8 minutes.
9
Remove the skillet from the heat and transfer the caramelized onions to the center of the chilled crust, leaving the edges clear.
10
Place the baking sheet with the galette back in the oven and bake until the crust is golden brown, approximately 35 minutes.
11
Once baked, let the galette rest for 5 minutes. To serve, invert a platter over the galette and flip it upside down carefully to transfer. Enjoy it warm!
Nutrition Information
16g
Fat
20g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Cipollini Onion Galette?
It is a rustic tart that combines a flaky, buttery crust with caramelized cipollini onions and a splash of rich Cabernet Sauvignon.
What kind of onions are used in this recipe?
Fresh cipollini onions are used for their sweet and tender flavors.
How do I prepare the cipollini onions?
The onions should be peeled and have their ends trimmed before cooking.
What type of wine is used for deglazing the pan?
The recipe calls for 1/4 cup of Cabernet Sauvignon wine.
Can I make individual tarts instead of one large galette?
Yes, you can easily turn this galette into individual mini tarts for a charming appetizer.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long does it take to bake the galette?
The galette should be baked for approximately 35 minutes until the crust is golden brown.
How many calories are in a serving of this galette?
There are 250 calories per serving.
Is this recipe suitable for vegetarians?
Yes, this Savory Cipollini Onion Galette is a vegetarian dish.
What ingredients are needed for the crust?
The crust is made from all-purpose flour, sugar, salt, cold unsalted butter, and ice water.
Why should the butter for the crust be cold?
Cold butter helps achieve a crumbly texture that results in a flaky crust.
How large should the dough be rolled out?
The dough should be rolled into a 13-inch circle.
How thick should the galette crust be?
The dough should be rolled out to about 1/4 inch thickness.
How long do the cipollini onions need to caramelize?
The onions should be cooked for 15-20 minutes over medium heat until caramelized on all sides.
How do I know when the deglazing mixture is ready?
The Cabernet Sauvignon mixture should be cooked until it becomes syrupy, which takes about 6-8 minutes.
How much ice water is required for the dough?
You should use 6-7 tablespoons of ice water, adding it one tablespoon at a time.
How long should the galette rest after coming out of the oven?
The galette should rest for 5 minutes before serving.
What is the best way to serve the galette?
Invert a platter over the galette and flip it upside down carefully to transfer it for serving.
How much fat is in one serving?
Each serving contains 16g of fat.
What is the protein content of this dish?
There are 3g of protein per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
What makes this galette visually stunning?
The rustic, hand-crimped edges and the rich color of caramelized onions make it a perfect centerpiece.
Do I need a food processor for this recipe?
Yes, a food processor is used to blend the flour, sugar, salt, and butter for the crust.
How many ingredients are in this recipe?
The recipe requires 8 total ingredients.
How do I create the border for the crust?
Fold the edges of the dough inward about 1 inch and crimp them to seal.
Should the dough be chilled before filling?
Yes, place the crust on a baking sheet and refrigerate it while you prepare the filling.
What heat setting is used to caramelize the onions?
The onions are cooked in a large skillet over medium heat.
Is this galette a good option for dinner parties?
Absolutely, it is an excellent dish for dinner parties or cozy nights with friends.
How much sugar is in the crust?
The crust uses 1 1/4 teaspoons of sugar.
When do I add the salt to the filling?
The salt is added to the skillet along with the onions and butter before caramelizing.