MAKES 1 GALETTE (serves 6-8)
Ingredients
Galette Dough
½ cup (4 ounces) unsalted butter, chilled
1 cup all-purpose flour
½ cup whole wheat flour
¼ teaspoon kosher salt
1 egg
2 Tablespoons ice water & splash apple cider vinegar
Filling
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 pound white onions, thinly sliced
½ teaspoon kosher salt
1 Tablespoon water
1 Tablespoon Dijon mustard
1 Tablespoon milk
Sea salt flakes, for sprinkling
2oz blue cheese
1 firm pear, bosc or d’anjou
3 Tablespoons parsley chopped
Steps:
Galette Dough
In a large mixing bowl, whisk the flours and salt together. Add the butter, cutting into the flour using a pastry cutter or your hands until the mixture has a pea-like consistency.
Add egg yolk, and drizzle in the water and continue cutting just to combine. Gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
Wrap in plastic and place in the fridge to chill.
Filling
Heat the olive oil and butter in a skillet set over medium heat. Add the onions, salt, and water; stir to coat.
Reduce the heat to low, cover the pan, and cook until the onion is very soft, stirring from time to time, about 25 minutes. Uncover, increase the heat to medium high, and cook for 2-3 minutes more, stirring from time to time, to evaporate any leftover liquids. Transfer to a bowl to cool in the fridge.
Preheat oven to 425°F. Take the crust out of the refrigerator. Roll the dough into a 15inch circle and place on a piece of parchment paper. Spread with the mustard, leaving a 2-inch border all around, and evenly distribute the onion mixture over the top.
Sprinkle ¼ cup of the cheese over the onion. Top with the pear slices, fanning them in circles. Bring the edges of the dough up and over the filling, creasing and gently pressing down onto the feeling as you go. Brush the dough with milk and sprinkle with sea salt. Bake for 30 minutes. Sprinkle with the remaining cheese and bake for 5 minutes more, all until the crust is golden brown. Transfer to wire rack for 10 minutes. Garnish with chopped herbs.