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Cowgirl Cheese Collections

Bayley Hazen Blue Cheese &
Caramelized Onion Galette

 

Our February Collection features the fudge-like Bayley Hazen Blue, smooth & creamy Goat Gouda, and our own spicy-sweet Devil's Gulch. To celebrate this seasonal collection, we thought we'd share a delicious recipe from our friends at Jasper Hill Farm.

Yield: 4-6 servings

Cook time: 1 1/2 hours

 

Ingredients

CRUST:
1 1/4 cups all-purpose flour 
8 oz stick of butter, chilled and cut into pieces 
1/4 cup Cowgirl Creamery Crème Fraîche
1/4 cup ice water, plus extra as needed 
1 egg yolk, beaten 

FILLING:
5 oz Bayley Hazen Blue, crumbled 
4 medium yellow onions, thinly sliced 
2 cloves garlic, minced 
1/2 tsp minced rosemary or thyme 
salt, to taste 
2 tbsp olive oil or bacon fat 
2 tbsp fig preserves

 

Instructions

Start by making the crust (it will need to chill briefly before being rolled out). Combine flour and butter in a large bowl, and incorporate with a pastry cutter until the butter is in pea-sized lumps. Add the crème fraîche, mixing quickly with one hand while adding ice water with the other. Mix until just combined, and form into a ball. Wrap in plastic wrap and refrigerate for at least 20 minutes, or up to a day in advance.

Meanwhile, caramelize the onions. In a heavy skillet over medium heat, melt the oil (or bacon fat), add the onions and cook until they just starting to become transparent. Lightly season with salt and reduce heat to medium-low, then cook for about an hour, stirring often. When ready, they will smell heavenly and have a rich brown color. At the very end, add the minced garlic and herbs, and cook for 1 more minute. Let cool to room temperature before assembling the galette.

When ready to bake, preheat the oven to 400°. Roll the dough into a 13" round and transfer to an ungreased baking sheet or cast iron skillet. Spread the fig preserves across the dough. Next, spoon the caramelized onion mixture onto the dough and spread evenly, leaving a 1" margin at the edges. Evenly distribute the crumbled blue cheese over the onions. Fold the dough border over the edges of the filling, making pleats about 1" apart (the center of the galette remains uncovered). Brush egg yolk over the visible crust.

Bake for 30 minutes, or until the cheese is sizzling and the yolk-brushed crust is golden brown. Cool for 10 minutes and serve warm, or room temperature.

Bonus tip: Dress some arugula greens with a lemon-vinaigrette and top with thinly shaved Goat Gouda. This will be the perfect acidic bite to balance out the rich, creamy flavors of the galette.

 

Recipe adapted from Jasper Hill Farm