Guest Post: Onion Galette with Mustard Cream

Just when we started to expect sweet treats, Sabra, our favorite baker from Madison, brings us this savory galette. I love a savory pie, and onions even more. Can't wait to try this.


Sometimes the purpose of cooking is to impress. This is one of those dishes – assuming, of course, that the recipient likes onions and mustard. Luckily for me, I chose the right person to cook for! This recipe is a departure from my usual desserts, but not too far. Think free-form savory pie crossed with quiche. The result is a richly delicious tart that must be savored slowly, with the eyes closed. Mmmm. The recipe comes from Deborah Madison’s Vegetarian Cooking for Everyone – my current favorite cookbook that I can’t seem to get enough of.

Onion Galette with Mustard Cream

Galette Dough (see recipe below)
3 TBS butter
6 cups thinly sliced yellow onion
1 TBS chopped fresh thyme
½ cup dry white wine (I used the cheapest Chardonnay I could find)
Salt and freshly milled pepper
2 eggs, beaten
1 TBS Dijon mustard
¼ cup cream
½ cup fresh bread crumbs
¼ cup grated pecorino Romano or Parmesan

Make the dough and refrigerate until ready. Preheat oven to 400 degrees. Mix mustard and cream in a small bowl until combined. Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook, stirring occasionally until they soften and turn golden, about 15 minutes. (Note: fresh thyme is a must! I can’t imagine making this recipe without the pungent flavor of the thyme complimenting the onions). Add the wine to the onions and cook until reduced. Season with salt and pepper.

In a bowl, combine all but 2 TBS of the beaten egg with the mustard and cream mixture. Stir in the sautéed onions, bread crumbs, and cheese. Roll the dough into a 14-inch circle. (Note: when working with pastry dough, it works best when it is very cold. I also recommend rolling out the dough onto a piece of parchment paper that you can transfer directly to a pan for baking). Spread the onion mixture on the dough, leaving a 2 to 3 inch edge. Fold the dough over the onion mixture and brush with the reserved egg. The center will be very wet, but it will firm up when it is baking, and the high temperature of the oven will prevent it from becoming soggy. Bake the galette until shiny and golden, about 25 minutes.

Galette Dough

2 cups all-purpose or whole-wheat flour (I used 1½ cup all-purpose and ½ cup whole-wheat)
½ tsp salt
12 TBS cold, unsalted butter, cut into small pieces
1/3 to ¼ cup ice water, as needed

The easiest way to make this dough is using a food processor, but you could also make it by hand, using a pastry cutter. If using a food processor, put the flour and salt in the food processor and pulse until combined. Add the pieces of butter and pulse until the mixture resembles coarse cornmeal. Sprinkle the ice water over the top and pulse until the dough begins to come together, and away from the sides of the food processor. Be careful not to over-mix. Bring the dough together into a ball, and press it into a disk. Wrap the disk in wax paper or plastic wrap and refrigerate until ready to use.