Well, I didn’t mean to take such a long break between posts but all the Christmas cookies wore me out more than I expected. I love holiday baking and putting together a dozen baskets and boxes of goodies that are all individually wrapped up in cellophane bags and tied with bows and labels, but it’s definitely exhausting and I needed a break. Don’t get me wrong, I’ve been cooking and baking (including two massive cheeseboards in the past two months, ’tis the season) but it was nice just to enjoy the moment and not worry about photos or recipes.
But now I’m back! And my first new recipe of 2019 is not a sweet dessert but instead this savory breakfast galette. A galette is basically a rustic free-form tart and a good way to use up any leftover pie crusts that you stashed in the freezer after making Thanksgiving pies. I’ve been wondering what to do with my extra crust and then I woke up this morning with the idea for this tart. I’m not sure if that means I’m dreaming about recipes now, but if that’s the case, I’m cool with it.
I started by caramelizing some onions. I deglazed with some champgane vinegar because that’s what I had handy, but white wine vinegar or apple cider vinegar would also be good. I seasoned with thyme in addition to salt and pepper because thyme + caramelized onions is reminiscent of my favorite soup, French onion. Speaking of, Gruyere would also be a delicious cheese in this if you wanted to further invoke some French onion flavors. Add to onions and cheese some soft-cooked scrambled eggs and buttery, flaky pastry, and you have yourself a good start to a Sunday morning.
Also, these eggs are such a bright color because they’re from my parents’ free-range backyard chickens. Farm fresh egg yolks are bright orange, not the pale yellow you get from grocery store eggs, and the eggs just taste fresher and better. If you haven’t had true farm fresh eggs, you’re missing out.
- One pie crust
- 2 small yellow onions
- 2 Tbsp butter, divided
- 1/2 Tbsp olive oil
- Splash of champagne vinegar
- 5 eggs, divided
- 4 oz shredded cheddar (I used Cabot’s Seriously Sharp white cheddar)
- Salt, pepper, and thyme to taste (plus more thyme to sprinkle on top)
Roll out the pie crust to a 12-inch round and place on a baking sheet. The circle doesn’t have to be perfect; galettes are supposed to be rustic. Refrigerate the crust while making the onions and eggs. Preheat the oven to 400 F.
Preheat a skillet over medium heat. While the skillet is heating, slice the two onions. Add 1 Tbsp of butter and the olive oil to the skillet. Add the onion slices; the skillet should have preheated sufficiently so that the onions sizzle when added. Slowly cook the onions over medium heat, stirring, until caramelized, about 20 minutes. Deglaze the pan with a splash of vinegar and then season the onions to taste with salt, pepper, and dried thyme.
Set the onions aside to cool and make the scrambled eggs. Add 4 of the eggs and the remaining 1 Tbsp butter to a cool saucepan and cook over medium heat, stirring constantly, until the eggs just begin to set. Remove from heat and season with salt and pepper. Make sure not to completely cook the eggs at this stage since they’ll keep cooking in the oven – they should still be runny and custard-y at this point.
Remove the pie crust from the fridge and top with 3/4 of the shredded cheddar, leaving about an inch of pie crust as a border. Next, spread the scrambled eggs on top of the cheese. Top with the caramelized onions. Fold the edges of the pie crust over the filling.
Beat the remaining egg in a small bowl and brush on top of the pie crust edges; sprinkle the remaining cheese and some more thyme over the top of the galette. Bake for 30 minutes or until the crust is golden. Enjoy!