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
- Credits : Canadian Living Magazine: May 2008
MethodIn 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
- Iron 1.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 4.0