Savory Onion Galettes

2 5-inch galettes


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!

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