So on Sunday it was grey all day and I decided I would make a galette bretonne-inspired galette, that I could pair with the cider I’d brought home. I’ve made this a few times now, as an appetizer for Sunday brunch. Originally I used a buckwheat crust, but it came out a little dry, so have opted for a rye crust in subsequent attempts. This crust is good, but is still a little too crumbly for my taste, so next time I think I’ll experiment with adding egg. I’ll keep you posted.
“Breton” Ham, Gruyere, and Caramelized Onion Galette
For Rye crust:
scant 2/3 c. rye flour
1 1/2 c. all-purpose flour
1 tsp. fine grain sea salt
1 c. (2 sticks) unsalted butter, cold and cut into chunks
1/3 c. dark beer, cold
1 medium-large onion, sliced
1/2 c. ham steak, diced
3/4 c. Gruyere, shredded
1 Tblsp. balsamic vinegar
1 Tblsp. coarse ground mustard
sea salt and pepper, to taste
1 large egg
1. In a large bowl, whisk together flours and salt. Using a pastry cutter or knife and fork, cut in the butter until it is the texture of cornmeal and peas.
2. Make a well in the center of the butter-flour mixture and pour in the beer. Using a wooden spoon, combine until the dough forms together into a flat ball (you may need to use your hands at the end). Fold the dough over itself and wrap in plastic wrap, then let chill in the fridge for about 30 minutes.
For filling and assembly:
1. Preheat the oven to 375 degrees F. Add 1 Tblsp. olive oil and sliced onions to a cast iron skillet and place over medium heat. Stir to coat onions with olive oil. Cook the onions, stirring occasionally, until translucent. Sprinkle onions with salt and pepper and reduce heat to medium-low. Cook 25-30 more minutes until onions are caramelized.
2. While the onions are cooking, prepare the rest of the filling. In a small bowl, whisk together balsamic vinegar and mustard and set aside.
3. After 30 minutes, remove dough from fridge and unwrap. On a floured surface, roll it out into an elongated rectangle. Pick up the bottom of the rectangle, and fold the dough 2/3 of the way up. Now pick up the top third of the dough and fold it over the bottom. Sprinkle more flour over the dough, rotate it 90 degrees, and then do the same folding technique.
4. Roll out the dough into a 10 or 11-inch circle on a sheet of parchment paper. Transfer the parchment and dough to a large cookie sheet.
5. On the bottom of the crust, brush on the mustard-vinegar mixture and spread evenly. Add cheese, ham, and caramelized onions, scattering evenly across the crust, but leaving a 1-inch border. Fold the edge over the top of the filling and seal. Brush olive oil on the crust edges and sprinkle entire tart with sea salt and pepper.
6. Place a sheet of aluminum foil over the filling, leaving the crust exposed (this will keep the filling from browning too quickly/burning). Bake for 35-50 minutes until crust is browned. Remove from oven and cool on a rack while you fry the egg.
7. Heat a pat of butter in a small skillet. Fry egg sunny-side up until white is no longer translucent and edges have crisped. Using a skillet, transfer egg to the tart. Serve immediately and enjoy with a glass of hard, dry cider…