Sweet Onion Galette

This galette, a French-style free-form pie, is stuffed with caramelized onions and oodles of cheese for a hearty snack or main course when served alongside a leafy salad.

1 (9-inch) pie crust, homemade or

store-bought

2 tablespoons butter

4 cups thinly sliced sweet onions 2 cloves garlic, minced

Salt, to taste

Black pepper, to taste

2 teaspoons fresh thyme leaves

1 bay leaf

2 tablespoons flour cup heavy cream cup shredded cheese such as fontina, Swiss or Gruyère

1 egg, beaten

Instructions: Heat the oven to 400 degrees. Line a baking sheet with parchment paper. Roll out the pie crust and place on the parchmentlined baking sheet and set aside.

Melt the butter in a large skillet over medium heat. Add the onions, garlic, salt, pepper, thyme and bay leaf to the pan. Saute until the onions are very tender and begin to caramelize, 18-20 minutes. Sprinkle the flour over the onion mixture and mix thoroughly. Stir in the cream and bring to a simmer. Cook the onion and cream mixture until thickened, 3-5 minutes.

Place half the cheese in the center of the pie crust and spread it out, leaving a 1-inch border around the edge. Spread the onion mixture on top of the cheese layer. Sprinkle with the remaining cheese. Fold the uncovered border over the onion mixture in 3-inch segments, leaving most of the cheese and onion mixture exposed in the center.

Brush the crust with the beaten egg, and bake until the pastry is brown and flaky, 15-20 minutes. Cut the galette into wedges to serve.

Makes 4 servings