Triple-threat onion galette recipe for a delicious twist

Ingredients for Triple-threat onion galette

• 15 g caster sugar

• 5 ml Diamond Crystal or 5 ml Morton reduced-salt sea salt

• 188 g plain flour, plus more for dusting

• 170 g chilled unsalted butter, cut into 1.5 cm pieces

• 60 g unsalted butter, divided

• 1 large onion, thinly sliced

• 8 garlic cloves, thinly sliced

• 5 ml Diamond Crystal or 2 ml Morton reduced-salt sea salt, divided

• 12 spring onions, thinly sliced on a deep diagonal

• 30 ml Dijon mustard

• 60 g Parmesan, finely grated (about 240 ml)

• freshly ground black pepper

How to make Triple-threat onion galette

1. Whisk together 100 g sugar, 1 tsp salt, and 190 g plain flour in a medium bowl until well combined.

2. Add 115 g chilled butter, diced, and toss to combine.

3. Using your hands, quickly rub the butter into the flour mixture until it resembles flat, irregular pieces. Be careful not to overwork the mixture, as you want to keep the butter cold.

4. Drizzle 80 ml cold water over the mixture and mix with a rubber spatula, smashing in the butter until the dough mostly comes together; it should be dry and shaggy.

5. Turn out the dough onto a lightly floured surface. Quickly press the dough together with your hands to form a mass.

6. Roll the dough into a rough square about 1.25 cm thick.

7. Fold the dough in half to create a rectangle, then fold it again to form a small square.

8. Press down on the dough with a rolling pin to help it hold together.

9. Roll the dough out again to create a rough square about 1.25 cm thick.

10. Repeat the folding process, taking care to make it neat, as this will be your final fold.

11. Using the rolling pin, gently flatten the dough, rotating as needed, to form a 15 cm diameter disk.

12. Dust the surface with more flour and roll the disk into a 35 cm diameter circle or oval, about 0.5 cm thick.

13. Fold the dough in half, then in half again to create a rough triangle, making it easier to move.

14. Slide the folded dough onto a baking tray lined with parchment paper and unfold it.

15. Chill the dough while you prepare the filling.

16. Note: The dough can be made up to 3 days in advance. Wrap the 15 cm disk tightly in cling film and chill until ready to roll out.

17. Place a rack in the middle of the oven and preheat to 190°C (fan oven 170°C).

18. Heat 45 g butter in a medium frying pan over medium heat until foaming, about 1 minute.

19. Reduce the heat to medium-low, then add 1 diced onion, 2 minced garlic cloves, and 1 tsp Diamond Crystal or 0.5 tsp Morton salt. Stir to combine.

20. Cover and cook, stirring occasionally, until the onion is tender and just beginning to brown, about 6–8 minutes.

21. Uncover and continue to cook, stirring occasionally and adding a splash of water if the onion begins to stick, until golden brown in spots, about 5 minutes more.

22. Transfer the onion mixture to a plate and set aside; reserve the frying pan.

23. Melt the remaining 15 g butter in the reserved frying pan over medium heat.

24. Remove from the heat and add 3 sliced scallions along with the remaining 0.5 tsp Diamond Crystal or 0.25 tsp Morton salt. Toss the scallions until coated in the butter.

25. Remove the dough from the refrigerator and, using a small offset spatula or a spoon, spread a thin layer of mustard over the dough, leaving a 4–5 cm border around the edges.

26. Scatter the onion mixture over the mustard and sprinkle with grated Parmesan cheese; season with pepper.

27. Cut slits in the border of the galette at 5–7.5 cm intervals, starting from the edge of the dough to the beginning of the mustard and filling.

28. Fold the flaps of dough up and over the filling, slightly overlapping them.

29. Scatter the scallions over the filling.

30. Bake the galette until the crust is deep golden brown and the scallions are lightly charred, about 45–50 minutes.

31. Using the parchment paper, slide the galette onto a cutting board and cut into wedges.

32. Note: The onions can be cooked 3 days in advance; transfer to an airtight container, cover, and chill. The galette can be assembled up to 1 hour in advance; chill before baking.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.