Caramelized Onion + Butternut Squash Galette | MONEY OVER BISCUITS

Caramelized-Onion Galette

Oct 4, 2013
caramelized onion galette
Christopher Testani

Dijon mustard gives this dish — which can serve as a starter or a side — a kick.

Recipes adapted fromCallie's Biscuits & Southern Traditionsby Carrie Morey. Copyright 2013 by Carrie Morey. Reprinted by permission of Atria Books, a Division of Simon & Schuster

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Yields: 8 servings
Prep Time: 0 hours 25
Total Time:
stick unsalted butter
Vidalia onions (or other sweet onions)
clove garlic
1/4 tsp. Freshly ground pepper
kosher salt
1 1/2 tbsp. Dijon mustard
grated Parmesan
large egg
  1. In a large skillet over low heat, melt butter. Add onions and stir to coat. Cook for 5 minutes, then add garlic. Cook, stirring occasionally, until onions are soft and golden brown, 30 to 35 more minutes. Add pepper and salt to taste. Stir in mustard.
  2. Preheat oven to 400 degrees F. Meanwhile, withPerfect Pie Crustdough still between the 2 pieces of wax paper, roll it out to a 14- by 10-inch rectangle. Remove wax paper and place dough on a baking sheet lined with parchment.
  3. Sprinkle the dough with 1/3 cup Parmesan. Pile onions in the center of the dough; then spread them out, leaving a 2-inch perimeter. Fold the dough up and over the onions, pleating as necessary. Brush dough with egg.
  4. Bake on the bottom rack until the crust just begins to turn golden, 10 to 15 minutes; sprinkle the top with remaining Parmesan. Bake for 10 to 15 more minutes, then broil until crust is a deep brown, 3 to 5 minutes.

Video: Caramelized Onion Tarts | One Pot Chef

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Date: 09.12.2018, 02:52 / Views: 82334