Galette with caramelized onion
Celery salad
Ingredients · Servings 4 people
- 360 g flour
- 285 g cold butter
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp salt
- 50 ml ice water
- 50 g butter
- 6 large onions
- 2 tsp thyme
- 125g fresh cream
- 1 jar of anchovy fillets in oil
- 0.5 jar of Taggiasche olives
- 1 no
- Parmesan cheese
- 1 bunch of celery
- 6 dates
- 50 g walnuts
- 1 bunch of mint
- 2 lemons
- 4 tablespoons extra virgin olive oil
- coarse sea salt
- Pecorino
Method · P0DT3H0M
- Cut the butter into cubes.
- Mix the flour and salt together with the butter in the food processor.
- Mix the vinegar into the ice water (without the ice cubes). Now add the water drop by drop (not all of it yet!). It should not become a smooth and shiny dough.
- Divide the dough into 2 portions and wrap in plastic wrap. Press flat and place in the refrigerator for at least 2 hours.
- Meanwhile, slice the onions into rings using the food processor.
- Melt the butter in a frying pan over low heat and add the onions. Let the onions caramelize for half an hour. Season with 1 tsp thyme, pepper, and salt.
- Preheat the oven to 180 °C.
- Roll out half of the dough into a large round sheet and place it on a baking sheet.
- Spread half of the crème fraîche in the center and distribute half of the caramelized onions on top. Finish with the anchovies and olives.
- Fold the edges back in until you have that recognizable galette shape.
- Beat the egg. Brush the edges with the egg. Grate the cheese over the edges and the center of the galette and sprinkle some thyme over the edges.
- Bake the galette in the oven for 30-40 minutes until the crust is golden brown and crispy. Repeat these steps for the second galette. Serve with the celery salad.
- Slice the celery into thin slices using the food processor. Place these in a salad bowl.
- Remove the pits from the dates and cut into thin strips. Toast the walnuts and chop coarsely. Chop the mint coarsely.
- Mix the mint and dates with the celery and season with the lemon juice, olive oil, and coarse sea salt.
- Finish the celery salad with the walnuts and grate some Pecorino over it. Order the Kenwood Go Collection now with the discount code NL24KITCHENGO15
