Snack galette with red onion, balsamic and pine nuts

Ingredients

The dough

flour: 200 grams (7.05 ounces)
butter: 140 grams (4.94 ounces)
salt: 1 gram (0.04 ounces)
sugar: 15 grams (0.53 ounces)
ice cold water: 7 grams (0.25 ounces)
vinegar: 7 grams (0.25 ounces)

The filling

cream cheese: 50 grams (1.76 ounces)
red onion: 3 medium-sized
hard cheese: 30 grams (1.06 ounces)
olives: 50 grams (1.76 ounces)
balsamic vinegar: to taste
thyme: to taste
pine nuts: 25 grams (0.88 ounces)

Equipment

Mixing Bowl
It's best to use a large mixing bowl to give you enough room to combine ingredients evenly.
Rolling Pin
A rolling pin helps to spread the dough to the right thickness, aim for 2-2.5mm for best results.
Baking Paper
Using baking paper ensures that your dough doesn't stick to the tray and makes clean-up a breeze.
Grater
You'll need a grater to shred the hard cheese finely. This helps the cheese melt uniformly.
Oven
A well-preheated oven at 347°F (175°C) is essential for that perfectly baked galette.

Instructions

Step 1

In a large bowl, combine the flour, sugar, and salt with half of the butter that has been pre-cut into pieces. Knead until the mixture resembles small crumbs. Use cold butter straight from the fridge to get the right crumbly texture for the dough.

Step 2

Add the remaining cold butter and knead again until the mixture forms larger crumbs. Then, add the ice cold water mixed with vinegar and knead until the dough comes together. Do not overwork the dough; it should still have some butter chunks to ensure a flaky crust.

Step 3

Cover the dough with cling film and refrigerate for at least 2-3 hours to let it rest. If you can, let it rest overnight for easier handling and a better texture.

Step 4

Preheat your oven to 347°F (175°C). On a piece of baking paper, roll out the dough to a 2-2.5mm thickness, forming a circle.

Step 5

Spread the cream cheese in a circle on the dough, leaving a 2.5-3 cm border around the edges.

Step 6

Sprinkle the grated hard cheese over the cream cheese. Use a good-quality cheese for the best flavor.

Step 7

Pre-bake the red onions with salt, pepper, balsamic vinegar, and olive oil at 347°F (175°C) for 20 minutes.

Step 8

Spread the pre-baked onions, olives, and a few sprigs of thyme evenly over the cheese layer.

Step 9

Fold the edges of the dough over the filling to form a rustic edge and bake the galette at 347°F (175°C) for 30 minutes, or until golden brown. Make sure the edges are nicely browned for the best texture and flavor.

Step 10

Once baked, garnish the galette with fresh thyme sprigs. Sprinkle the still-hot galette with grated hard cheese and pine nuts. Serve warm for the best taste experience.

Servings

Imagine a cozy afternoon with friends, sipping on tea and enjoying a slice of this savory galette. 🫖 Pair this dish with a crisp green salad for a light lunch option. Adding a few slices of fresh avocado can elevate the taste and nutritional value. 🥑 For a more indulgent experience, consider serving this galette with a glass of chilled white wine. The acidity of the wine will complement the rich flavors of the cheese and onions beautifully. 🍷 Want to make it a brunch star? Serve alongside scrambled eggs and roasted tomatoes for a hearty start to your day. 🍽️ The galette also pairs wonderfully as an evening snack with some spicy dips for an added kick. 🌶️

Variations

Gluten-Free: 🌾 To make this galette gluten-free, simply swap the regular flour with a gluten-free flour blend. Ensure that your hard cheese and other ingredients are also gluten-free certified. Vegan: 🥑 Substitute the butter with a plant-based margarine and use vegan cheese alternatives for both cream and hard cheese. Replace the cream cheese with cashew cream or a tofu spread for a delightful vegan twist.

Faq

Why does my dough keep sticking to the surface?
Make sure to dust your surface and rolling pin with flour to prevent sticking.
What's the best way to ensure the dough is evenly rolled?
Regularly rotate the dough while rolling and apply even pressure.
Can I prepare the dough in advance?
Yes, you can refrigerate the dough for up to 2 days or freeze it for longer storage.
How do I know when my galette is perfectly baked?
Look for a golden-brown crust and bubbling cheese. If in doubt, give it an extra few minutes.
What's the secret to extra flavorful onions?
Let them caramelize thoroughly with a good amount of balsamic vinegar and seasoning.
Can I use other fillings for this pastry?
Absolutely! Feel free to get creative with seasonal vegetables, different cheeses, or even sweet fillings.