Caramelized Onion, Cherry Tomato and Parmesan Galette with Herbs de Provence
This is one of my favorite simple meals and surprisingly my children like it as well. Fresh thyme or rosemary may be used in place of the herbs de Provence if you like.
Ingredients for the galette:
1 homemade or store-bought pie crust, thawed
2 large yellow/white onions, approx. 2 pounds, cut in half and thinly sliced
1 cup cherry tomatoes
2 tablespoons olive oil
2 tablespoons salted butter
2 teaspoons herbs de Provence (a blend of savory, thyme, rosemary, basil, tarragon and lavender)
1 teaspoon sea salt, or more to taste
2 ounces finely grated parmesan cheese
¼ cup crème fraiche or sour cream for serving
Lightly butter a 10-inch fluted tart pan with a removable bottom or a regular glass pie pan is fine. Place one thawed pie crust inside pan. Press pie dough into sides of pan and sprinkle the parmesan cheese evenly onto the bottom of the pie crust, then set pan in refrigerator.
In a heavy bottomed sauté pan, melt oil and butter over medium heat. Add in sliced onions, sprinkling with herbs and salt. Cook over medium heat, stirring occasionally, for about 20 minutes, until onions are lightly browned and caramelized. Add in whole cherry tomatoes and cook another 10 minutes, stirring occasionally.
Preheat oven to 375 degrees. Remove pie crust from refrigerator and spoon onion and tomatoes onto the parmesan, evenly filling out the pie. Fold edges of the crust over the filling. Bake the tart for about 30 minutes, or until the crust is evenly browned. Remove from oven and allow the galette to cool to room temperature before removing from pan and serving. Serve with a spoonful of crème fraiche or sour cream on top of each slice.
Emily Christenson is a wife, mother, local food entrepreneur and home chef, living, eating, and cooking in Minneapolis. She excels in making whole-foods, gluten-free meals and loves to bake. When not happily creating delicious meals over a hot stove, or hanging out with her family, you might find Ms. Christenson at a farmer’s market or food co-op, immersed in local food, community and culture. Cooking has been an integral part of her life since she could properly handle a knife at age two, the first of many lessons with her father who was a professional chef and is now chief fishmonger at Coastal Seafoods. You may find Ms. Christenson’s recipes, cookbook reviews and food musings on her blog at www.mplsrealfoodlover.com or www.facebook.com/minneapolisrealfoodlover .