Caramelized Onion Goat Cheese Galette

A free-form vegetarian tart layers slowly caramelized onions, tangy goat cheese, and thyme in a crisp all-butter crust, served with a sharp green salad.

120 min

6 servings

A golden folded galette holds caramelized onions, goat cheese, and thyme beside a crisp green salad.

Ingredients

1 1/4 cups all-purpose flour

1/2 tsp kosher salt, divided

10 tbsp cold unsalted butter, cubed

3 to 4 tbsp ice water

2 tbsp extra-virgin olive oil, divided

3 large yellow onions, thinly sliced

1 tsp fresh thyme leaves, divided

5 oz soft goat cheese, crumbled

1 large egg, beaten

1 tsp water

5 oz mixed tender greens

1 tbsp lemon juice

1 tsp Dijon mustard

Equipment

Food processor or pastry cutter · Wide skillet · Rolling pin · Parchment paper · Two rimmed baking sheets · Large salad bowl

Protect the base

Cooled onions, cold pastry, and a preheated lower-rack sheet work together to keep the galette crisp underneath.

Cut with a serrated knife

Use a gentle sawing motion after the short rest so the flaky rim stays intact around each wedge.

Make a cold crust

01. Cut cold butter into flour and salt until pea-size pieces remain, then add only enough ice water for a shaggy dough. Press it into a disk and chill so the butter stays distinct and flakes in the oven.

Cook and cool the filling

02. Cook onions slowly in olive oil until dark amber and jammy, then stir in thyme and cool them completely; warm onions would soften the dough.

03. Preheat the oven to 400 F with a rimmed baking sheet on the lower rack, creating a hot surface that helps the base crisp.

Roll, fill, and pleat

04. Roll the cold dough on parchment to a 13-inch round and return it to the refrigerator whenever it feels soft or sticky.

05. Keep a 2-inch border bare, layer cheese beneath cooled onions, then lift the edge in evenly spaced pleats; a low filling keeps the center open and the folds tidy.

Bake and serve

06. Egg-wash the rim and transfer the parchment onto the preheated sheet; bake until the entire crust, including the bottom, is deeply golden.

07. Dress the greens at the last minute with lemon, Dijon, and olive oil so they stay crisp.

08. Rest the galette briefly to set the cheese, finish with thyme, and cut into wedges beside the bright salad.