Onion & Herbed Goat Cheese Galette

From the Club Argaux Summer Test Kitchen: Caramelized Onion, Heirloom Tomato, & Herbed Goat Cheese Galette Pair with the 2022 Chacra Patagonia Pinot Noir ‘BARDA’ or the 2022 Domaine Rolet Arbois Poulsard "Vieilles Vignes" from the Club Argaux Summer Seasonal Selections. This recipe is inspired by a caramelized onion and goat cheese tart we enjoyed at Chene Bleau during our time in Provence this past spring. It was the first course, and the perfect pairing with our first sip of the day - a chilled glass of rosé! The history of the galette traces back to France, where it originated as a rustic, free-form tart. The term "galette" is derived from the Old French word "galet," meaning a flat, round cake. Galettes were traditionally made with unleavened dough and baked on an open hearth or griddle. They were popular among rural populations because of their simplicity and the versatility of ingredients that could be used, often reflecting the local produce and culinary traditions. Over time, the concept of the galette evolved to include sweet versions made with various fruits.The free-form nature of the galette means it can be made without a specific pan, lending itself to a more casual, homey presentation compared to more structured tarts or pies. Today, the galette is celebrated for its rustic charm and adaptability. It can be made with an array of ingredients, both sweet and savory, making it a beloved dish in both French cuisine and beyond. This is a beautiful addition to the summer dinner table with perfectly roasted heirloom tomatoes paired with goat cheese and sweet x savory caramelized onions. The tangy herbed goat cheese adds a creamy, savory touch. This galette can effortlessly transition from an elegant appetizer to a satisfying dinner main course or even a delicious brunch item on the weekends. Its rustic yet sophisticated presentation makes it a showstopper for any meal, and its vibrant, seasonal ingredients celebrate the best of summer produce. Whether served warm or at room temperature, this galette embodies the essence of summer dining, offering a flavorful and flexible option for any occasion. Bonus - Feel free to add some grilled corn, or other seasonal vegetables. That’s what we love about this galette so much. It’s extremely versatile and you can have fun making it yours with whatever is in season. Ingredients: Serves 4

2 heirloom tomatoes 3 onions 6 tbsp. butter Beef broth Herbed goat cheese Egg for egg wash 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes 1/4 cup ice water (more if needed) 1 teaspoon apple cider vinegar (optional, helps with flakiness)

Step 1 Preheat the oven to 400 degrees. Step 2 Slice your onions, and be sure to not slice them too thinly as they will be more likely to fry or burn. Step 3 Heat a skillet over medium-low and add in your butter and oil. You just want to cover the bottom of the pan for jammy goodness. Use more if you want crispier onions. Add your onions, but be sure not to crowd the pan as it will take longer for the onions to caramelize. Keep the heat on medium-low to ensure the onions do not burn. Step 4 Add some broth to the onions when you notice they have soaked up all of the butter and oil. Stir and allow them to soak up the broth. Repeat as often as you see fit, as the onions continue to cook they will just continue absorbing all of the flavors in the pan. Step 5 While your onions continue to caramelize…In a large bowl, combine the flour and salt. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle the ice water (and apple cider vinegar if using) over the flour mixture. Mix gently with a fork until the dough begins to come together. Add more water, a tablespoon at a time, if needed. Turn the dough out onto a lightly floured surface. Knead it a few times just until it holds together, being careful not to overwork it. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour before rolling it out. Step 6 On a lightly floured surface, roll the dough out into a circle, about 12 inches in diameter and 1/8 inch thick. Transfer the rolled dough to a baking sheet lined with parchment paper. Step 7 It’s time to assemble your galette! Slice tomatoes arrange them across the base of the galette. Sprinkle your onions across the top, filling in nooks and crannies the tomates could not fill. Top with dollops of goat cheese. Fold over the edges of the dough, apply your egg wash and sprinkle your sea salt along the edges. Step 8 Bake for 50 minutes to 1 hour. Enjoy! [gallery size="medium" ids="59748,59746,59747"]