Make Immediately: Fontina, Pear, and Caramelized Onion Galette

Riding high on my success with galettes on the 4th of July, I decided to attempt a savory version to feed the girls at our cottage in Niagara-on-the-Lake. I found the recipe on Pinterest from a blog called Wisconsin Cheese Talk so right there we had a good sign. This recipe is extremely easy and guaranteed to impress your friends…unlike my photography skills. Let’s take a look at the inspiration shot first:

Photo from Wisconsin Cheese Talk

Photo from Wisconsin Cheese Talk

Cheese, pears, and caramelized onions wrapped in a cornmeal pastry crust. All day every day, please and thank you. It looks intimidating but really is not hard at all provided you can use a knife and a food processor with some level of confidence.

First you toss your flour, cornmeal, salt, sugar, and butter in a food processor, mix it up, add some water, and ball up the dough. Throw that in the fridge. This will help the dough set up so it wont get all gooey on you when you turn it into the crust.

While that’s chilling you can slice up some onions and simmer them in some butter, stirring once in a while until they are brown and smell like heaven. Caramelized onions are magic.

Roll out half your dough into a circle-ish shape (galettes are very forgiving!) and spread some of the cooled onions in the middle. Top with sliced pears.

Photo Aug 03, 8 59 16 AM

Sub-par photography is a theme here at Light Up North!

Then you’ll shred your cheese. This recipe calls for fontina but the store didn’t have any so I consulted with the cheesemonger and we decided a mild gouda would work perfectly. And it did. Mix up some herbs with the cheese and cover the pears with the mixture.

Photo Aug 03, 9 00 01 AM

My crust has some visible chunks of butter here that ideally wouldn’t be there. Does it matter? No. All you do is fold up the edges, give the top of the crust a quick egg wash so it’ll be extra crisp and pretty, and pop it in the oven. About 40 minutes later you’ll be greeted with this lovely sight:

Photo Aug 03, 9 40 53 AM

This is a pretty rich recipe so it pears well with fruit. Ha!

Photo Aug 03, 9 50 40 AM

I would eat this any time of day every day, but I think it would be especially delightful alongside a glass of wine on a crisp fall evening. The full recipe with measurements and such is linked here.

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