Making a galette has been on my ‘to-make’ list for a long time, I just kept putting it off. Having just made it, I am wondering why?
A galette is a free form pastry which means you just roll the pastry, fill it, and tuck the pastry over the filling and bake. There is no lining or blind baking of any kind making it an easy tart.
Now, I have to confess there are easier fillings to make than caramelised onions but truly what can be better than slowly cooked sweet and tangy onions topped with salty cheese? I suspect, not much really.
I can find 101 ways to eat the caramelised onions, delicious on there own, filled in a pita, topped over a burger, scattered over a salad or simply eaten with a slice of mature cheese and a pickle.
So take your time over the weekend to makes this moorish tart, perhaps with a glass filled with something red while the kitchen fills with magic.