Onion Galette
Preparation Time: 20 min
Cooking Time: 40 min
Serves 5
INGREDIENTS
- 1 glass Reese’s caramelized onions
- 3 large gold potatoes, thinly sliced
- 3 tbsp unsalted butter, melted
- 2 tbsp fresh thyme
- ½ cup cheddar, grated
- 1/3 cup parmesan, grated
- ½ cup mozzarella, grated
- Salt, pepper
- 12 inch square shortcrust pastry, thawed (ca. 30cm)
- 1 egg, for eggwash
For a vegan version use plant-based swaps (vegan shortcrust, vegan butter, grated vegan cheese and an egg substitute such as JustEgg).
DESCRIPTION
The rich sweetness of Reese Caramelized Onion meets layers of cheesy potatoes and flaky pastry in this recipe for Outdoor Oven Baked Caramelized Onion Galette. Whether you’re indulging in this gourmet galette for breakfast, dinner, or anytime in between -– trust us when we say that stopping at just one slice simply isn’t an option!
DIRECTIONS
- Preheat your oven to 400°F (205°C). If using a grill, preheat to medium-high heat (about 400°F/205°C). If cooking on a campfire, prepare your campfire and let it burn down until you have a good bed of hot coals.
- Combine the thinly sliced potato, ¾ of a Reese glass caramelized onion, melted butter, thyme, and a little salt and pepper. Set aside.
- Place the pastry onto a large piece of baking paper. Lay neatly half the potato-onion mix, leaving a 1-inch (3 cm) border around the outside.
- Spread over half the cheese followed by the remaining potato mix.
- Top with the remaining cheese and the reserved caramelized onions.
- Fold the edges up and over the sides of the potato, brush with egg wash.
- Baking Options:
- Oven: Transfer to a baking tray and bake for approximately 35-40 minutes until golden brown.
- Grill: Transfer the galette on the baking paper onto a grill-safe baking sheet or a pizza stone. Close the grill lid and cook for approximately 35-40 minutes, checking occasionally to ensure it doesn’t burn. Adjust the heat as necessary.
- Campfire: Place the galette with the baking paper into a cast iron pan. Cover the pan with a lid or foil. Place the pan on the campfire grill or directly on the hot coals. Cook for approximately 35-40 minutes, rotating the pan occasionally to ensure even cooking. Check periodically to avoid burning and adjust the position as needed.
- When ready to serve, cut the tart into desired pieces.
Optional Topping: Combine the red onion, parsley leaves, a squeeze of lemon, splash of olive oil, and a little seasoning, serving this with the galette.