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.
Servings: 24 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 58 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | trace |
| chol | 26 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 4% |
| folate | 5% |
-
1/2 cup (125 mL) all-purpose flour
2 tbsp (25 mL) cornmeal
Pinch each dried thyme and salt
1/4 cup (50 mL) cold unsalted butter, cubed
2 tbsp (25 mL) ice water (approx)
2 tsp (10 mL) sour cream
Filling:
1-1/2 tsp (7 mL) each butter and vegetable oil
3 cups (750 mL) thinly sliced onions
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) salt
Pinch pepper
1 egg yolk
1/2 cup (125 mL) shredded extra-old Cheddar cheese
3 tbsp (45 mL) sour cream
Glaze:
1 egg yolk
Preparation:
In bowl, whisk together flour, cornmeal, thyme and sa< 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.
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
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For more ideas on cooking with Real Cream, click here |
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