Tomato & caramelized onion galette
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Yellow onions; coarsely chop |
| 6 | Fresh thyme sprigs <OR> | |
| 2 | pinches | Dried thyme |
| ¼ | cup | Olive oil |
| Salt/freshly ground pepper | ||
| 1 | tablespoon | Fresh rosemary; minced <OR> |
| 1 | teaspoon | Dried rosemary |
| Yeast Dough or Pie Dough | ||
| 3 | ounces | Gorgonzola cheese |
| 1 | large | Large cherry tomatoes or |
| Plum tomatoes; sliced cross wise 1/3\" thick | ||
| 1 | large | Egg; beaten |
Directions
NORMA WRENN SERVES 10-12
In a large, heavy, nonreactive saucepan, cook the onions and thyme over moderate heat, stirring once or twice, until the onions start to turn golden, about 15 minutes.
Add 3 tablespoons of the oil, cover and cook over low heat, scraping the pan every 10 minutes, until the onions are browned, about 1 hour.
Season with salt and pepper and 2 teaspoons of the fresh rosemary (or all the dried rosemary). Let cool.
Preheat the oven to 400 degrees. On a lightly floured baking sheet without sides, roll out the galette dough into a 14-inch round.
(Alternatively, divide the dough into 4 even pieces and roll into 8-inch rounds.) Spread the filling over the dough, leaving a 2-inch border. Crumble the cheese on top and overlap the tomatoes in a ring.
Season with salt and pepper and drizzle on the remaining 1 tablespoon oil. Fold up and pleat the border of the dough. Brush the dough with the egg.
Bake the galette until the crust is golden, about 20 minutes for Yeast Dough and 35 minutes for Pie Dough. Sprinkle the remaining 1 teaspoon fresh rosemary over the top and serve hot or warm.
Source: Food & Wine 3/94: Deborah Madison is the author of "The Savory Way," "The Greens Cookbook" and "The Vegetarian Joy of Cooking" (all by Bantam).