Mini Cheddar and Onion Galette Bites
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 58 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 0 |
| chol | 26 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 4 |
| folate | 5 |
- Portion size: 24 pieces
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 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
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
