Caramelized Onion Galette
Cook Time:
35
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 30g |
|---|---|
| Cholesterol | 45mg |
| Sodium | 910mg |
| Total Carbohydrates | 12g |
|---|---|
| Dietary Fiber | 4g |
| Sugars | 4g |
| Protein | 14g |
Ingredients
Caramelized Onions:
2 tablespoons butter
2 onions, halved and sliced thin
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
Crust:
2½ cups Blue Diamond Almond Flour, extra for dusting
1 egg + 1 egg white
½ teaspoon mustard powder
1 teaspoon salt
½ teaspoon rosemary
½ teaspoon black pepper
½ cup Parmesan cheese
2 tablespoons olive oil
Toppings:
3 tablespoons goat cheese
5 slices prosciutto
Fresh rosemary
Directions
- 1
Preheat oven to 350°F.
- 2
Melt butter in a frying pan over medium-low heat until bubbling. Add onions and sugar.
- 3
Let onions cook for about 45 minutes, stirring sporadically until they are brown and caramelized.
- 4
Season onions with salt and pepper. Set aside.
- 5
While onions are cooking, mix all crust ingredients together in a large mixing bowl until a dough forms. Shape crust into a dough ball.
- 6
Dust parchment paper with almond flour and place dough ball in center. Cover dough ball with more flour and another sheet of parchment.
- 7
Using a rolling pin, roll dough into a disk about ⅛-inch thin and roughly 10 inches in diameter. Peel off top piece of parchment.
- 8
Spread onions on top of crust, leaving about a 1½-inch border. Gently fold the crust over the onions, pleating it on top of itself.
- 9
Bake for 35 minutes, until crust is golden. Top with goat cheese, prosciutto and fresh rosemary.
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