My trick for caramelized onions is to cut them up and throw them into a slow cooker overnight with a stick of butter. You get a bunch of broth out of it, too! Once drained, I was able to make the filling for this galette with dots of blue cheese.
Using a store-bought pie crust, I rolled it out onto a large, floured cutting board. Then I spread the cooled onion across the whole thing. Fold 2" sections of the edges toward the center. I brushed the crust with a beaten egg before popping it into a 450 degree F oven for 10 to 12 minutes..
I’m still not very good with pastry, so the folds cracked and it was pretty hard to transfer between baking sheet and plate but it tasted great with a dollop of pickled mustard seeds. If only I had some creme fraiche!
Do you have pastry secrets that will help me avoid disaster next time? Let me know by tweeting to @Randwiches.
This dish is from my "A Vegetarian Table" menu.