Savory Onion Galette

Savory Onion Galette

The birds that greet us in the morning have changed their tune. The chirps are cheerier, their early greetings brighter. I think they feel the change in the air as much as we do. They also see the green hills, the blue skies, and the blossoming trees. Spring is on its way.

With warmer temperatures, it feels like the whole neighborhood is awakening from their winter slumber. Each year, we joke that the neighbors hibernate. It almost feels like months go by and we do not see a soul. We open the garage door, zip out to the day’s activities, then just as quickly, return to the cave to shut down the door and stay warm. But this weekend, the sun soaked the earth, and we found ourselves rediscovering our friends outdoors. Cars were washed, dogs were walked. We all caught up.

I love my neighbors. I feel very lucky to say that. I have lived in places where months passed before I met the people across the street. So to me, having a welcoming community is such a blessing. Knowing we can call on one another, rely on each other, share food — all those wonderful things — I do not take it for granted.

With the weather so lovely, and all the activity going on outside, I didn’t want to stay shelled up in my kitchen all day. But the baking urge was calling. There were brown bananas that were begging to be mashed into buttermilk banana bread. And remember my red onion relish? I knew I wanted to do something more with it.

This Savory Onion Galette was on my mind from the moment I caramelized those onions. So I quickly formed a savory dough, with minced shallot and thyme. A quick chill, and then it was time to pile on the goodies.

By goodies, I mean that sweet-spicy-tangy onion relish. Globs of mascarpone and Gorgonzola cheese. And more onions.

I glanced up and spied some pears. So I made another one. Sweet pears with savory red onions sounded very good indeed.

Oh the aroma in my kitchen! I could smell the dough as it puffed into its flaky, buttery deliciousness. I could hardly stand to wait for it to cool down before I sliced into it. One bite and I was in bliss. Oh, if I could eat this every day, truly, I would be just fine.

I know, I know, I’m a messy eater. I almost didn’t share that with you, but, we’re amongst friends, are we not? I promise I’m usually a neater eater. But with this galette, I couldn’t be bothered with daintiness.

Before I inhaled the rest, I sliced half of each galette, wrapped them up, and ran across the street, the heat of the galettes warming my hands. I had a neighbor to share with.

Savory Onion Galettes

2 5-inch galettes

Call this an appetizer, a lunch for two, or just a plain old snack, I could eat this galette any time of day. For me, the pears were lovely, but not a must. The onions and the savory crust are the real stars of the show. The components (relish and dough) can be made in advance, making assembly quicker.


For the Herbed Pastry*:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut in small pieces
1 teaspoon dried thyme
1 shallot, minced
3 tablespoons ice water

For the Filling:

1 1/3 cups Rustic Red Onion Relish**
1/4 cup mascarpone cheese
1/2 cup Gorgonzola cheese, divided
(sliced pears optional)
1 tablespoon half and half


Prepare the Herbed Pastry as instructed in original recipe. Divide into two disks and chill in the refrigerator for at least 1/2 an hour before rolling it out. This can be done the night before (or days, if you keep the dough in the freezer).

Preheat oven to 400°F.

Combine mascarpone cheese with 1/4 cup Gorgonzola cheese. Set aside.

On parchment paper lightly dusted with flour, roll out each disk to about 6 to 6 1/2 inch rounds. Spread 1/3 cup of red onion relish on each, leaving a 1 1/2 inch border around the edge. Using your fingers or two spoons, place morsels of the mascarpone-Gorgonzola cheese mixture. Sprinkle remaining Gorgonzola cheese on top. Cover with the remaining red onion relish (about 1/3 cup for each galette). Crimp the dough around the edges. Refrigerate for about 10 minutes before placing in oven.

Brush the dough with half and half. Bake for about 20-30 minutes, or until the crust is golden brown and the cheese is bubbling. Allow it to cool and for the cheese to settle before slicing, but do enjoy it while it is warm and gooey!


  1. Betty Ann @Mango_Queen

    Oh my goodness! These red onions and pear slices look great together on that crust! I’m reading this before supper and slowly dying of hunger! Thanks for sharing the recipe. Must try this, Liren!

  2. Roxana GreenGirl { A little bit of everything}

    Here the weather is a little bit crazy. We had our spring share, this past weekend it snowed, covering my bloomed daffodils.
    I have made a red onion and goat cheese tart and I can only imagine how your galette must taste! Love the mascarpone and blue cheese combo!

  3. mjskit

    WOW! This does look absolutely delicious! Love your choices of cheese and your onion relish sounds wonderful! Great recipes!

  4. Patty

    I love this warm weather but I have that baking bug, urge to turn on my oven too!
    Beautiful onion galettes, wish I could have a bite, especially one with a slice of pear;-)


    Liren, I love any recipe where the onions have been caramelized. Then add a savory pastry! I also love the combination of cheeses you chose. Will have to give this one a try.

  6. Elizabeth @ Saffron Lane

    I’m with Maureen — I’d do some pretty serious, possibly scandalous, things for a bite of this galette. Onions and I are very good friends (especially when there’s gorgonzola involved!).

  7. Nancy/SpicieFoodie

    It has also started to feel like spring may just be around the corner. That is great that you have such a welcoming community and neighbors. I prefer most savory over sweet, and your galette is right up my ally. Gorgeous and delicious!

  8. sara

    Wow, this looks really wonderful! So delicious – those onions are to-die-for! :)

  9. sippitysup

    I guess this is as good a place as any to announce this, my cookbook (coming on Ulysses Press Nov 2012) is dedicated to Savory Pies. And this is the savoriest! GREG

    • Liren

      Greg, that is the most exciting thing I’ve heard all day! What a perfect focus for a cookbook, I can’t wait! You know I’ll probably bake from cover to cover :)

  10. Norma

    It’s 7:45 AM and this just made me soooo hungry. I wish I was one of your birds so that I can swoop down and peck at it.

  11. Sara

    Liren, your onion gallete is making my mouth water and I cannot wait to try this recipe! Thank you for posting! :)

  12. Liz

    Both versions sound fabulous!!!! And your neighbors must just love seeing you come up their walk :)

  13. kels

    your crust looks like it turned out perfectly. such a feat, for me. love the sweet savory onion combo. one of my favorite flavors in the kitchen.

  14. Kita

    I would be all about this galette and it wouldn’t bother me one bit if no one else in my neighborhood was around – I wouldn’t have to share. The caramelized onions are calling my name…. I don’t know much about pears, could I substitute an apple?

  15. Cheryl

    Thank you for the kind words, this was so yummy!! I am going to make it over the weekend!!

  16. Laura (Tutti Dolci)

    I’m such a lover of savory galettes. Onions with pears are one of my favorite things, and the mascarpone-gorgonzola topping sounds delicious!

  17. Debi Shawcross

    Hey Liren! How I missed this in my Google Reader I don’t know. Glad I just found it though! Saving this one for fall; can’t wait to make.

  18. nora

    looks delicious – how do you bake this? on a baking sheet?

  19. Violet

    First I LOVE this recipe, it looks so amazing, and I cannot wait to try it. 
    However, I was reading through your comments and it bothered me that out of all your readers that responded, you ignored them all except for this interaction:
    sippitysup February 24, 2012 @ 6:22 pm (#17)
    I guess this is as good a place as any to announce this, my cookbook (coming on Ulysses Press Nov 2012) is dedicated to Savory Pies. And this is the savoriest! GREG

    Liren replied: — February 24th, 2012 @ 10:04 pm
    Greg, that is the most exciting thing I’ve heard all day! What a perfect focus for a cookbook, I can’t wait! You know I’ll probably bake from cover to cover :)

    You even ignored a direct question for a substitution.
    We all like to go with our like people (bakers with bakers in this case, You have a successful cooking blog and he is getting a book published…wow! Awesome accomplishments!)
    I understand you cannot respond to EVERY comment, but reading through them, it seemed like such out right disrespect. You responded to just one, and it wasnt even about the recipe. More of (in his words) an announcment that took focus off the dish. Anyway, I’m not here to tell you how to run your blog, but if you are going to respond to pointless things, you should at least answer questions your followers have.
    Whatever, water under the bridge. Hopefully, this at least brings your potential rudeness to your concious forethought next time :)

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