Caramelized Onion & Goat Cheese Galette

Ingredients

CARAMELIZED ONIONS

• 2 teaspoons extra-virgin olive oil
• 4 tablespoons (50 g) unsalted butter
• 4 onions, finely sliced
• Sea salt
• 2 teaspoons balsamic glaze

GALETTE

• All-purpose flour, for dusting
• ½ recipe Garlic Confit & Sour Cream Puff Pastry (Found Below)
• 2¼ oz (60 g) goat cheese
• 4 thyme sprigs, leaves picked
• Egg wash: 1 egg, whisked
• Juice of ½ lemon
• Large handful of arugula (optional)

Instructions

1. To make the caramelized onions, heat the olive oil and butter in a deep, heavy-bottomed saucepan over medium heat. When sizzling, add the onions. Immediately decrease the heat to low and cook for 45 minutes, stirring occasionally.
2. Once the onion is golden brown, season with a generous amount of salt and drizzle with the balsamic glaze. Cook for 15 minutes more, stirring occasionally. Take off the heat and set aside. 
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
4. Sprinkle your work surface with flour. Using a rolling pin, roll the pastry out to a large round that is roughly ⅛ inch (4 mm) thick and 10 inches (25 cm) wide. Roll the pastry onto the rolling pin, then lay it over the prepared baking sheet.
5. Evenly spread the caramelized onions over the puff pastry, leaving a 1½-inch (4 cm) border. Break apart the goat cheese and crumble it over the onions. Sprinkle the thyme leaves over the cheese.
6. Fold the pastry border over the filling, pinching the pastry together to form a rustic circle shape. Brush the egg wash over all of the pastry. This will help give the pastry a lovely golden color. Bake for 15–20 minutes, until golden and crispy.
7. Let the galette rest for 15 minutes. Squeeze the lemon juice over the top, scatter the arugula (if using), and serve.

Garlic Confit & Sour Cream Puff Pastry

Ingredients

• 10 tablespoons (5 oz/150 g) salted butter
• 2 cups plus 6 tablespoons (300 g) all-purpose flour, plus more for dusting
• 1 teaspoon sea salt
• ¾ cup (200 g) sour cream
• 15 Garlic Confit cloves (Found Below)

Instructions

1. Chill a large bowl, a box grater, and the butter in the freezer for 20 minutes before making the pastry.
2. Place the flour and salt in the chilled bowl and whisk together. Grate the butter using the chilled grater into the flour. Rub the butter into the flour until you have a pebble-like crumbly texture. You can do this by pinching and rubbing the butter and flour between your fingers.
3. Create a well in the center of the mixture and add the sour cream and garlic confit cloves. Use a fork to slowly combine the flour by bringing it from the outside into the sour cream and garlic in the center, until most of the flour is moist.
4. Lightly dust a work surface with flour and shape the dough into a disc. The dough should be firm and moist but not sticky. You want just enough moisture so the dough is barely sticking to itself. If it needs more moisture, slightly wet your hands when working with it or, if it’s too wet, lightly dust it with flour. Cover with plastic wrap and leave to rest in the fridge for 2 hours or ideally overnight.
5. Using a rolling pin, roll the dough out into a long rectangle ¾ inch (2 cm) thick. Fold the dough into thirds as if you were folding a piece of paper to go into an envelope. Turn the dough clockwise and roll it back out into a rectangle ¾ inch (2 cm) thick. Repeat this step six times until you have created many layers and the dough is smooth.
6. Divide the dough into two halves and wrap each piece in plastic wrap. Let rest in the fridge for a minimum of 15 minutes or up to 2 days before use. If you are not using within 2 days, you can store in the freezer for up to 3 months.

MAKES ABOUT 1 LB 10 OZ (750 G)

Garlic Confit

Ingredients

• 6 garlic heads
• Boiling water
• Sea salt
• Aromatics, such as 4 thyme sprigs or 2 rosemary sprigs, strips of lemon zest from
• 1 lemon
• 1 tablespoon black peppercorns (optional)
• 3¼ cups (750 ml) extra-virgin olive oil

Instructions

1. Preheat the oven to 250°F.
2. Separate all the cloves from the garlic heads and place in a heatproof bowl. Cover with boiling water and let sit for 5 minutes, then drain. The skins will become loose and easy to peel off.
3. Place the peeled garlic cloves, a generous amount of salt, and the aromatics of your choice (if using) in an ovenproof dish and cover with the olive oil. It’s important that the garlic is fully submerged in the olive oil so it does not burn.
4. Roast for 2 hours. There will be a slight bubble to the oil while it cooks. 
5. Allow to cool, then store the garlic with the oil in an airtight container or jar in the fridge for 1–2 weeks.

MAKES 1 HALF-PINT (250 ML) JAR

Excerpted from Garlic, Olive Oil + Everything Mediterranean: Simple Recipes for the Home Cook. Copyright © 2025 by Daen Lia. Photography Copyright © 2025 by Armelle Habib. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Photo Credit: Armelle Habib