Mini Cheddar and Onion Galette Bites

Author: Canadian Living

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

  • Portion size 24 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 pinch dried thyme
  • 1 pinch salt
  • 1/4 cup cold unsalted butter cubed
  • 2 tablespoons Ice water (approx)
  • 2 teaspoons sour cream
Filling:
  • 1 1/2 teaspoon butter
  • 1 1/2 teaspoon vegetable oil
  • 3 cups thinly sliced onions
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1 egg yolk
  • 1/2 cup shredded extra old Cheddar cheese
  • 3 tablespoons sour cream
Glaze:
  • 1 egg yolk

Method

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 facts Per piece: about

  • Sodium 43 mg
  • Protein 1 g
  • Calories 58.0
  • Total fat 4 g
  • Cholesterol 26 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Cheddar and Onion Galette Bites

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