|12 Tbl||unsalted butter, cold and cut into small pieces|
|2 cups||AP flour, sifted|
|7 Tbl||ice water|
|8 – 10||yellow onions, peeled and thinly sliced|
|4 Tbl||unsalted butter|
|–||salt and black pepper|
|4||sprigs fresh thyme|
|Salad Dressing Ingredients|
|2 Tbl||red wine vinegar|
|–||cracked black pepper|
|1 tsp||dijon mustard|
|1||clove garlic lightly bruised, left to macerate in the|
vinegar, and removed before serving
|⅓ cup||extra virgin olive oil|
Getting the hang of a good tart dough means that you can make any kind of galette, sweet or savory, that your heart desires. This simple onion tart is delicious on its own or with the addition of sautéed wild mushrooms, cooked sorrel, or any other topping that sounds good to you. It is best served with a crisp and clean salad to cut the richness of the butter crust and sweet onions.
GALLETE DOUGH: Place the flour and salt into a bowl. Add half the butter and, with the tips of your fingers, rub the butter pieces into the flour, breaking them up gently as you go. When the mixture begins to feel like cornmeal, add the remaining butter and work it into the mixture, leaving a few butter chunks. Make a well in the middle of the mixture and add the ice water. With a fork, stir and combine until the mixture comes together into a shaggy dough. It will not be homogenous. Divide the dough into two and gently press each half into a round disc, about six inches across. Wrap in plastic and let repose in the refrigerator for at least two hours.
THE ONIONS: In a heavy pan over medium heat, melt butter and stew onions, stirring regularly, until completely soft and translucent. Add salt and black pepper to taste. If the onions are very juicy once cooked, drain and
ASSEMBLE AND COOK THE TART: Roll the dough into a round about 12-14 inches in diameter. Dust lightly with flour as you go to prevent sticking. Try to not add too much flour nor overwork the dough. Place onto a baking sheet with parchment paper. Let chill. When ready to assemble galette, preheat oven to 375°F. Sprinkle the chilled dough round with 1 teaspoon flour. Spread the cooked onions onto the dough, leaving 1½-inch border at the edge. Working your way around the dough round, carefully fold the border over the onions, making an attractive edge. Brush the edge with a light egg wash. Bake for about an hour or until the crust is firm and golden brown. If you have reserved onion juice, you can drizzle it over the onions about halfway through cooking. When the tart is done, let cool for a few minutes on a cooling rack before serving. Cut into 8-10 slices and serve while still warm with a light salad of lettuces simply dressed.