Cheese and onion galette


I’ve been making lots of galettes these last few weeks, they are my favourite thing to bake at the moment! The buttery, flaky pastry is easy to work with and there are lots of different toppings and flavours to play with. I also love the perfectly imperfect nature of galettes, and their rustic appearance.



This particular galette is definitely a favourite, the cheesy onion flavour is simply divine! Remember to go low and slow when caramelising the onions, and your patience will be rewarded with the most delicious filling for your galette. Both the pastry and the filling can be prepared in advance and refrigerated. Don’t forget to share your pics on social media if you decide to try the recipe! I love seeing your creations.




For the pastry:

  • 165g cold butter, in one piece
  • 170g cake flour
  • 100g polenta
  • 2.5ml (½ tsp) salt
  • 1 large egg, lightly beaten
  • 90ml cold water
  • extra flour, for dusting

For the filling: 

  • 15ml (1 tbsp) butter
  • 600g brown onions, thinly sliced
  • 5ml (1 tsp) finely chopped rosemary
  • 15ml (1 tbsp) dijon mustard
  • 45ml (3 tbsp) white wine
  • salt and pepper
  • 75g grated cheddar cheese
  • 75g grated gruyere cheese

1.) Start with the pastry. Wrap the butter in some baking paper and freeze for 30 minutes.

2.) Combine the flour, polenta and salt in a mixing bowl. Finely grate the frozen butter into the dry ingredients and toss together (it will look like a lot).

3.) Add half of the beaten egg and most of the water. Reserve the remaining egg for glazing the pastry later. Cut the liquid in with a knife until the dough starts coming together. Use your hands to finish bringing the dough together, adding a little extra water if needed. Try not to overwork the dough. Wrap and refrigerate for an hour.

4.) To make the filling melt the butter in a saucepan. Add the onions and cook over a low heat until golden and caramelised, this can take up to 45 minutes.

5.) Add the rosemary, mustard and white wine. Season with salt and pepper and simmer until the liquid has reduced. Check the seasoning and set aside to cool.

6.) Preheat the oven to 200ºC and line a large baking tray with baking paper. Dust your work surface with a little flour and roll the pastry out into a rough circle approximately 3mm thick. Combine the cheddar and gruyere cheese and sprinkle a third onto the pastry base. Top with the onion filling, leaving a 2-3cm border all around the edge.

7.) Fold the edges of the pastry in and brush the crust with the beaten egg reserved earlier. Sprinkle the remaining cheese over the top. Bake the galette for 30-35 minutes until the pastry is golden. Allow to stand for a few minutes, then slice and serve.


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