Goat Cheese and Vidalia Onion Galette with Capra Gia Cheeses
Goat Cheese and Vidalia Onion Galette is one of our guests’ favorite appetizers. Wine-thirty we invariably get requests for this recipe.
1 ½ cups all-purpose flour chilled in the freezer
½ cup (1 stick) plus 1 tablespoon butter, cut into 1/2-inch pieces and chilled in the freezer
1/3 to 1/2 cup ice water
1 tablespoon extra-virgin olive oil
2 Vidalia onions thinly sliced
2 cloves minced garlic
5 ounces goat cheese
4 ounces ricotta cheese
¾ cup coarsely grated mozzarella cheese
¼ cup Crème Fraiche or Plain Greek Yoghurt
½ cup grated Parmesan cheese
Place the flour and 1/4 teaspoon salt in a food processor and pulse until half of the butter clumps are the size of peas and the rest are a little larger. Transfer to a mixer and using the paddle and add a little water at a time until the mixture forms into a ball.
Handle the dough as little as possible so as not to warm the butter. On a well-floured surface, roll out the dough into a 14-inch circle and trim the edges. Place on a large baking sheet lined with parchment and refrigerate.
Heat the olive oil in a large skillet over medium heat and add the vidalia onions. Cook until soft and lightly browned, 30 – 45 minutes then add the garlic and cook for one more minute. Remove from the heat and let cool.
Mix together the goat cheese, ricotta, mozzarella, Crème Fraiche, and ½ the parmesan. Mix well and season with salt and pepper. Preheat the oven to 400°F.
Remove the pastry from the refrigerator. Spread the cheese mixture evenly over the dough, leaving a 1-inch border around the edge uncovered. Spread the onion evenly over the top of the cheese. Fold the uncovered edge of the pastry over the cheese. The filling will be exposed in the center. Sprinkle with the remaining parmesan. Bake until golden brown, 30 to 40 minutes. Let cool for 5 minutes, and then slide the galette off the pan and onto a serving plate. Alternatively, slide the galette onto a cutting board. Let rest 5 minutes and then cut into pieces.
Goat Cheese and Vidalia Onion Galette by Chef David Darugh, Beechwood Inn