Where to BuyYield:
Serves 8
Serves 8
Prep Time:
30 minutes
30 minutes
Cook Time:
40–50 minutes
40–50 minutes
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This semi-homemade galette is an impressive appetizer that’s surprisingly simple to make. Onions are caramelized in the truffle-infused oil from our marinated goat cheese then layered with the tangy goat cheese in store-bought puff pastry and baked until golden and deliciously aromatic.
Featured Cheese
Black Truffle
Black Truffle
Ingredients
- 1 container Laura Chenel Black Truffle Marinated Goat Cheese
- 1 sheet store-bought puff pastry, thawed
- 2 medium white onions, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tbsp butter
- 1–2 tsp salt, to taste
- 1 egg, beaten
- 1 tbsp sesame seeds
- Fresh thyme, for garnish
Instructions
- Heat a skillet over medium-low heat and add the thinly sliced onions. Use the marinade from the goat cheese in place of oil to coat the pan. Cook the onions low and slow, stirring occasionally, until softened and beginning to caramelize, about 25 minutes.
- Add the balsamic vinegar, butter, and salt to the skillet. Continue cooking for another 5–10 minutes, until the onions are golden and caramelized. Transfer to a bowl and refrigerate until completely cooled. Allowing the onions to cool fully before assembling is essential to prevent excess heat from preventing the puff pastry from rising.
- While the onions cool, allow the goat cheese to come to room temperature so it softens and becomes easier to spread. Preheat the oven to 400°F.
- Once the onions are completely cooled, roll out the puff pastry on a lightly floured surface to a 12 × 12-inch square. Cut into a circle and transfer to a parchment-lined baking sheet.
- Spread the goat cheese in a thin, even layer over the puff pastry, using 4 goat cheese disks and leaving a 1-inch border around the edges. Lay out the caramelized onions over the goat cheese.
- Fold the edges of the pastry over the filling to create a rustic crust. Brush the crust with the beaten egg and sprinkle with sesame seeds.
- Bake for 40–50 minutes, or until the puff pastry is deeply golden brown and crisp and the onions are slightly browned.
- Finish with fresh thyme and allow the galette to cool slightly before slicing. Cut into 8 small appetizer portions and serve warm.
