How to make Cowgirl Creamery rustic cheese and onion Galettes

This is a tasty appetizer or lunch with interesting flavor combinations. One of the recipe uses three different cheeses, so what could go wrong! The other uses fresh basil, parsley, and lemon which you potentially can grab from your garden. Both galettes came out beautifully and were eaten very quickly when they came out of the oven and cooled.

A note on the recipe- the below quantities for the galette dough is for one galette. If you plan on making both, double the dough recipe!

Ingredients –

Galette Dough
- 2 cups of all purpose flour
- pinch of salt
- 3/4 cup cold unsalted butter
- 4 tbsp water
- 1 egg yolk
Cheese, onion, and bacon galette
- 1/2 yellow onion
- 1 tbsp grated ossau or similar (I used gruyere)
- 1 tbsp grated dry jack cheese
- 1 tbsp grated parmesan
- 1 slice bacon
Lemon, onion, and ricotta galette
- 1/2 yellow onion
- 1 small lemon
- 4 tsp ricotta cheese
- 1 tbsp fresh parsley
- 2 tsp fresh basil

Cookbook – Cowgirl Creamery

Tools –

Mixing bowl
Pastry cutter
Frying pan
Parchment paper
Mandoline
Baking sheet

Step 1 – Prepare the Crust Dough

In a mixing bowl, combine the 2 cups of flour and the pinch of salt.

Make sure your butter is cold and just coming out of the refrigerator. Using a pastry cutter, cut in half of the butter. Mix together so it becomes like coarse meal.

Next add in the other half of the butter and cut it in as well. The butter should look like the size of peas.

Add in 3 tbsp of water and stir it into the dry mixture. Knead the dough in the bowl so that the ingredients hold together. Now remove the dough from the bowl, cover it in plastic, and chill for 30 minutes.

Step 2 – Prepare Onion, Cheese and Bacon Galette

If you are making the onion, ricotta, and lemon galette, you can skip to step 3.

While the dough chills, cut the 1/2 yellow onion thinly into half moon shapes. Sautéed in butter.

Cook the bacon as well. I made extra as a side snack, but one piece should suffice for the galette!

Preheat the oven to 400 F.

Once the dough is chilled, you can take it out and use your hands to form it into a round shape. Do not overwork the dough or use a rolling pin. Take the edges and fold them over to create a crust. The galette should be about 1/4 inch thick.

Take the 1/2 cooked onion and spread it over the galette.

Next up, add the three cheeses! I directly grated them onto the onions.

Cut up the bacon and add on top of the cheese.

Prepare the egg wash by taking 1 egg yolk and mixing it with 1 tbsp of water. Brush the edges of the galette with the egg wash using a pastry brush.

Step 3 – Prepare the Onion, Lemon, Ricotta Galette

Preheat the oven to 400 F.

Slice the 1 small lemon very thinly. If you have a mandoline, that will work perfectly here.

Take the 1/2 cooked onion and spread it over the galette.

Add the sliced lemons directly on the onions.

Add the ricotta next directly on top.

Prepare the egg wash by taking 1 egg yolk and mixing it with 1 tbsp of water. Brush the edges of the galette with the egg wash using a pastry brush.

Step 4 – Bake

Bake in the 400 F oven for about 20 minutes. The crust should turn golden brown.

If you are making the lemon, onion, ricotta galette, now is the time to add the chopped fresh basil and parsley.

Once done, cool for 10 minutes on a wire rack and serve!

Ratings are below! Let me know what you think in the comments.

Difficulty of ingredients to find – 3/5 stars – You may need to go to the store for the ingredients, especially for the cheeses
Perceived difficulty going into the recipe – 3/5 stars – Pastry cutting cold butter seemed hard
Difficulty after recipe – 2/5 stars – Some technique involved for the dough
Time taken – 3/5 stars – Should take under two hours
Taste – 3/5 stars – Great galettes, loved the topping flavor combinations. I made my dough too thick so will need to try them again!
Make again? 3/5 stars – Planning on making these again for a certain occasion