GRAPE, CARAMELIZED ONION AND THYME GALETTE

GRAPE, CARAMELIZED ONION AND THYME GALETTE

#SIAintheKitchen

I love making galettes. It’s like a lazy woman’s pie. No lattice-tops, no pie or tart pans, no real recipe. Just whip up some pie crust, choose your filling and bake - all right down my alley.

As with any of my other galette recipes, this required random fruit and herbs that were about to go bad. I had found (yes, found and had imminently forgotten about) a full bunch of red grapes that were in my boyfriend’s fridge that I think were maybe two weeks old. We had intended to bring them on a picnic with us but after a quick wash and sampling, and found them to be a tad too soft for our liking. I never really eat grapes often so I didn’t want the bunch to go to waste. That, and a bunch of fresh rosemary and gotten bad in the fridge and a full package of fresh thyme was still ready to be used. So I decided to make a grape, caramelized onion and thyme galette because…who says no to pie!?

I originally had planned to top this with goat’s cheese or even some chunky bleu cheese but glad I kept things as-is. The galette wasn’t as sweet as I had expected it to come out and I am so happy with the end result. Sweet, caramelized onion, fresh thyme, semi-sweet grapes, all-butter pie crust…. in heaven. If there’s something that I love doing when stuck in quarantine is making a galette or pie first thing in the morning and having your house smell so heavenly. Plus, a slice of galette with tea for breakfast is a big win in my books.

GRAPE, CARAMELIZED ONION AND THYME GALETTE - makes 1 9” galette

Pie crust

• 1 cup butter, chilled and cut into cubes

• 1 cup all-purpose flour

• 1 cup spelt flour

• 2 tsp kosher salt

• 1 tsp granulated sugar

• 1 tsp apple cider vinegar

• 2 tbsp fresh thyme leaves (about 5 - 6 sprigs)

• ~1/2 cup water, ice cold, as needed

• all-purpose flour

Filling

• 4 tbsp vegetable oil

• 2 small onions, sliced

• 2 sprigs fresh thyme, leaves only

• 1/2 tsp kosher salt

• 1 bunch red grapes, about ~6 cups

• 1 tbsp late harvest wine

• 2 tbsp red wine

• 1 tbsp cornstarch

• 2 tbsp milk

• ~1/8 cup turbinado sugar

• 2 or 4 small sprigs of fresh thyme

1. In a saucepan, heat the vegetable oil until glistening over medium-high heat and add in the onions. Saute until all of the onions are coated in oil. Cook for 1 minute and then drop the heat down to low to caramelize the onions. Stir very infrequently (about every 5 minutes or so) and add water if onions get to dry. Should take 40 minutes or so. Remove from heat and let it cool down completely.

2. In a small bowl, mix the grapes, wines, and cornstarch together until well-combined. Set aside.

3. Preheat your oven to 350 F and line a baking sheet with a non-stick sheet or Siilpat mat.

4. In your food processor, add in the butter, flours, apple cider vinegar, salt, pepper and thyme leaves. Pulse. Add in some cold water, one tbsp at a time, until the dough begins to come together and you can press the dough in-between your index finger and thumb. I rarely ever have to use the full 1/2 cup of water.

5. Transfer the dough to a floured surface and form into a bowl. Using a floured rolling pin, roll the dough into a circular shape until just under 1/2” thick. Evenly spread out the caramelized onion in the centre of the dough leaving atleast 3” to fold the dough in for later. Add the grapes on top the onions and fold in the sides of the galette.

6. Transfer the galette onto the lined baking sheet and brush the crush with milk. Sprinkle turbinado sugar on top and place the remaining thyme sprigs in the centre of the filling. Bake for 40 minutes or until the crust is golden. Allow for the galette to cool for atleast 20 - 30 minutes. Cut in and serve, warm or cold.