Tested till perfect Mini Cheddar and Onion Galette Bites

Mini Cheddar and Onion Galette Bites

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces

Ingredients

  • 1/2 cup 1/2cupall-purpose flour
  • 2 tbsp 2tbspcornmeal
  • 1 pinch 1pinchdried thyme
  • 1 pinch 1pinchsalt
  • 1/4 cup 1/4cupcold unsalted butter, cubed
  • 2 tbsp 2tbspIce water, (approx)
  • 2 tsp 2tspsour cream

Filling:

  • 1-1/2 tsp 1-1/2tspbutter
  • 1-1/2 tsp 1-1/2tspvegetable oil
  • 3 cups 3cupsthinly sliced oniononions
  • 1/2 tsp 1/2tspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchpepper
  • 1 1egg yolkegg yolks
  • 1/2 cup 1/2cupshredded extra old Cheddar cheese
  • 3 tbsp 3tbspsour cream

Glaze:

  • 1 1egg yolkegg yolks
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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.

Nutritional Information Per piece: about

cal 58 pro 1g total fat 4g sat. fat 2g
carb 4g fibre 0 chol 26mg sodium 43mg

% RDI:

calcium 2 iron 1 vit A 4 folate 5
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