A rustic free-form tart with sweet onions and melted gruyere
Cheese and Caramelized Onion Galette
Prep Time
25 min
Cook Time
55 min
Total Time
1 hr 20 min
Servings
6
1 galette (10-inch)
Difficulty
Medium
Cost
Moderate
$$
Cheese and Caramelized Onion Galette
A rustic free-form tart with sweet onions and melted gruyere
★4.5(22)
Slow-caramelized onions and nutty gruyere cheese baked in a buttery, flaky free-form pastry crust. Rustic, elegant, and surprisingly simple to make.
25m
Prep Time
55m
Cook Time
80m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A galette is the most forgiving pastry you can make — a rustic, free-form tart where imperfection is the whole point. No tart pan, no crimping, no stress. Just roll out a round of buttery dough, pile on the filling, fold the edges over, and bake until golden.
This version features deeply caramelized onions — cooked low and slow until they are jammy, sweet, and mahogany-colored — scattered with nutty gruyere cheese and fresh thyme. It is elegant enough for a dinner party but casual enough for a Tuesday night. Serve it with a simple green salad for a quintessentially French meal.
Ingredients
- 1 sheet pie dough or puff pastry, chilled
- 3 large onions, thinly sliced
- 1 cup shredded gruyere cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
- 1 egg, beaten (for egg wash)
- Flaky sea salt and black pepper
Instructions
- 1
Caramelize onions: heat butter and oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-35 minutes until deeply golden and jammy.
- 2
Preheat oven to 400°F. Roll pie dough into a rough 12-inch circle on parchment paper.
- 3
Spread caramelized onions over the dough, leaving a 2-inch border. Scatter gruyere cheese and thyme over the onions.
- 4
Fold the edges of the dough up and over the filling, pleating as you go. The center remains open.
- 5
Brush the pastry edges with beaten egg and sprinkle with flaky salt.
- 6
Bake for 25-30 minutes until the crust is deep golden brown and the cheese is bubbly. Cool 5 minutes before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
GruyereGoat cheese or fontina
Goat cheese adds tang; fontina adds creaminess.
Pie doughPuff pastry
Puff pastry creates a more dramatic, layered crust.
ThymeRosemary
A more assertive herb that pairs well with caramelized onions.
Tips & Storage
Pro Tips
Do not rush the onion caramelization — low heat and patience are essential for deep sweetness.
Add a tablespoon of balsamic vinegar to the onions at the end for extra complexity.
Keep the dough cold at all times for the flakiest result.
Storage
Store at room temperature for 1 day or refrigerate for up to 3 days.
Reheating
Reheat in a 375°F oven for 8-10 minutes to re-crisp the crust.
Nutrition Facts
Per serving (1 slice) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates28g
Fat18g
Fiber2g
Sugar6g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought dough?
- Absolutely — refrigerated pie dough or puff pastry both work beautifully and save significant time.
- What other cheeses work?
- Goat cheese, fontina, brie, or blue cheese all make excellent alternatives.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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