Mini Cheddar and Onion Galette Bites

By The Canadian Living Test Kitchen

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This recipe makes 24 servings

Nutritional Info
Per piece: about	-
cal	5858 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	26 mg26mg chol
sodium	43 mg43mg sodium
% RDI:	-
calcium	22 calcium
iron	11 iron
vit A	44 vit A
folate	55 folate

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Buttery, crisp pastry holds a rich caramelized onion-and-cheese filling. You only have to make six mini-galettes to get the 24 bites.

Ingredients

1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
2 tbsp cornmeal 2 2tbsp tbspcornmeal
1 pinch dried thyme 1 1pinch pinchdried thyme
1 pinch salt 1 1pinch pinchsalt
1/4 cup cold unsalted butter , cubed1/4 1/4cup cupcold unsalted butter, cubed
2 tbsp Ice water , (approx)2 2tbsp tbspIce water, (approx)
2 tsp sour cream 2 2tsp tspsour cream
Filling:
1-1/2 tsp butter 1-1/2 1-1/2tsp tspbutter
1-1/2 tsp vegetable oil 1-1/2 1-1/2tsp tspvegetable oil
3 cups thinly sliced onions 3 3cups cupsthinly sliced oniononions
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch pepper 1 1pinch pinchpepper
1 egg yolk 1 1egg yolkegg yolks
1/2 1/2cup cupshredded extra old cheddar cheese
3 tbsp sour cream 3 3tbsp tbspsour cream
Glaze:
1 egg yolk 1 1egg yolkegg yolks

Preparation

In bowl, whisk together flour, cornmeal, thyme and salt ; using pastry blender, cut in butter until in large crumbs. Whisk water with sour cream; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 2 tsp (10 mL) more water if necessary. Press into disc. Wrap in plastic wrap; refrigerate for about 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

Filling: In large skillet, heat butter with oil over medium-low heat; cook onions, sugar, salt and pepper, stirring often, for 45 to 60 minutes or until very soft and light golden. Scrape into bowl; let cool. Stir in egg yolk, cheese and sour cream. Set aside.

On lightly floured surface, roll out pastry to 11- x 7-inch (28 x 18 cm) rectangle. Trim edges to straighten, if necessary. Cut into 6 squares. Spoon filling onto centre of each. Fold corners over filling so points meet in centre but do not touch. Transfer to parchment paper–lined baking sheet. (Make-ahead: Freeze until firm. Transfer to airtight container and freeze for up to 2 weeks. Bake frozen, adding 5 minutes to time.)

Glaze: Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Bake in top and bottom thirds of 425°F (220°C) oven, switching and rotating pans halfway through, for about 20 minutes or until golden. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; reheat in 350°F/180°C oven for about 15 minutes.)

Cut each galette diagonally into quarters. Serve warm.

Source : Canadian Living Magazine: May 2008