Galette with Caramelized Onions and Blue Cheese

  • 250gr all purpose flour
  • 125gr cold butter, cut in pieces
  • 180gr cold cream cheese
  • 3/4 tsp salt
  • 1 tsp fresh rosemary finely chopped
  • 400gr onions
  • 1 Tbsp butter
  • 1 Tbsp balsamic cream
  • 50gr blue cheese
  • salt
  • olive oil


Cut onions in thin slices. 
Melt butter in a pan over medium heat.

Add onions, sprinkle with salt, cover the pan and let them soften for 10 minutes.

Uncover and continue cooking for 10-15 minutes, stirring frequently until brown and caramelized.

Add balsamic cream, stir and remove from heat. 
Let the onions cool.

In a bowl add flour, cold butter, cold cream cheese, salt and rosemary. Work the ingredients with your fingers tips until it looks like breadcrumbs. Transfer "breadcrumbs" to a well floured surface and gently knead to help it come together to a dough.

Transfer dough between two large sheets of parchment paper and with a rolling pin roll the dough into a 30-33cm round.

Transfer the phyllo in a baking pan and discard the upper parchment paper. Spread the caramelized onions in the center of the phyllo dough,  leaving a 5cm border.

Add crumbled blue cheese.

Fold the edge of the dough over the edge of the filling. Brush with olive oil.

 Bake in a preheated oven at 200C for 35-40 minutes.

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