One of my first culinary related epiphanies occurred when I picked up an issue of FOOD & WINE magazine many years ago while traveling with my husband on missionary.
I had already experienced a certain range of food culture but this was different. It was a moment that one remembers as if it were yesterday.
A spark was ignited inside that made the world of unusual & foreign taste not so huge, daunting, or unattainable, but a liberating sense of creativity that stood ready to happen right inside my very own kitchen.
Before this day, in a Laundromat, in a small town in the state of Missouri, I guess I thought only professionally trained chefs who owned five star establishments had the ability to introduce certain foods to the palette.
I browsed this 1994 issue, cover to cover, as I fell in love with, memorized, & recreated every recipe.
The galette has remained, some 16 years later, a family favorite. It will always hold a special place in my heart...
Enjoyed by even the pickiest of eaters, I can always wow a crowd with this tender, flaky, blissfulness.
I hope that you enjoy the yum...
Crust
1 1/2 c flour
1/2 tsp salt
1/2 tbsp. sugar
1 stick butter
about 1/2 c ice water
Caramelized Onion
2-3 large onions, roughly chopped
1 tbsp. chopped thyme
salt & pepper to taste
Patience is key here when caramelizing the onions. This process will take about 30 minutes over med heat. Stir occasionally until onions are a beautiful golden brown. Add thyme, pepper, & salt to taste. Let cool to room temp.
Toppings
feta crumbles (or fresh mozzarella slices)
tomato slices
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Chill dough for about 1 hour before rolling. |
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| In large pot heat oil & brown onions until carmelization takes place, about 30 min. |
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The amount of onion will reduce greatly so if what you started with seems like a LOT. Don't worry.      |
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