I love French onion soup, but Trevor is not such a big fan of it. For years I have been trying to convert him to liking it, but a long time ago he had a bad experiencing with eating a not-so-great version of the soup and getting sick after. I have tried to get him to try better recipes of it, and despite always liking the flavors, he can’t seem to shake the memory of the other one because of the texture.
So, rather than make more soup I knew he wouldn’t like, I decided to get my French onion fix in a different way. Especially if you already have the dough and caramelized onions on hand in the freezer, this galette is easy to assemble. Thompson was my little sous chef making it, and he absolutely love getting his hands messy making the dough.
This thyme wheat crust is also one of my favorite recipes to use for savory pies or tarts. Even with the wheat flour, it is delicate, flaky, and light like any pie dough should be. Be careful not to add too much water. The dough will be very crumbly when you are mixing it, but it will come together as you form it into a disc and chill it. The galette only calls for half the crust recipe, so store the other half in the freezer to use another day.
The best part of the this galette was that we all–even Trevor, the French onion soup hater–loved it.
- ½ recipe thyme wheat pie crust (recipe below)
- 2 large onions, caramelized (click here for instructions on caramelizing)
- 4 ounces Formage Blanc
- 2 ounces Gruyere cheese, finely grated
- Preheat oven to 400 degrees F.
- On a well floured surface, roll pie dough out into a circle about 12 inches in diameter. Transfer to a baking sheet lined with parchment. Spread Formag Blanc over the surface of the dough, leaving a 2 inch border all around. Evenly distribute onions over the Formag Blanc, then sprinkle with half of the gruyere. Fold up the ends of the crust up over the cheese and onions towards the center. Sprinkle entire galette, including the folded crust, with the remaining gruyere.
- Bake in the preheated oven for about 30-35 minutes, until crust is cooked and cheese is browned.
- 2½ cups white whole wheat flour
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cut into ½ inch cubes and very cold (I like to freeze them for about 30-60 minutes before I need to use them)
- ¼ to ½ cup ice water
- Place flour, thyme, salt, and sugar in the bowl of a food processor. Pulse until well combined. Add butter and pulse several times until the butter pieces are about pea-sized. Pour ¼ cup ice water over the mixture. Pulse until combined. Add more water, 1 tablespoon at a time, until the dough will hold and clump together when you squeeze some of the crumbles between your fingers. Be careful not to add more water than needed. The dough will look crumbly at this point.
- Dump crumbles onto a work surface and divide into two mounds. Using the palm of your hands, press down on the dough to flatten slightly, then form each of the two mounds of dough into a round. Wrap in plastic wrap tightly and refrigerate for about 60 minutes.
- Remove the dough from the fridge and let sit for about 10 minutes until slightly softened. Roll out each disc into a 12 inch round. Use for savory pies, tarts, quiches, or galettes.
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