Our recipes

Galette with Onions, Porcini and Bread


For the puff pastry

200 g flour 00
100 g molten butter
4 spoons frozen water
some salt

For the filling

3 Medium sized Onions
2 spoons Tartufo Cream Serbosco
200 ml fresh milk
150 g Stale bread
some salt
1 glass white wine
2 spoons Olive Oil
1 Egg

For the Gorgonzola version

100 g gorgonzola


Preparation of the Galette

  1. Take the onions and cut 5mm slices.
  2. Take a pan and with some oil put it on the heat, brown the onion slices for ½ minutes.
  3. Add the wine, cover the pan and mix occasionally for the next 20 minutes.
  4. Let it cool down.
  5. In a bowl put the stale bread in milk. Let the bread absorb the milk.
  6. As soon as the bread has softened add the browned onions and the truffled Serbosco cream, mix and put aside.

Formation of the Galette

  1. Roll out the dough with some flour, creating a layer around 4/5 mm thick.

Try to give it a circular form, then add the onion, bread and truffle filling in the centre.

Spread the filling, staying at least 4/5 cm away from the border, which we then fold on itself to create the typical “galetta”.

  • Grease it’s folded border with the egg and lay them on a pan covered with baking paper.

Put in the oven for 20/25 minutes at 180 C on ventilated mode and serve as soon as ready.

Gorgonzola Variation

  1. For the gorgonzola variant follow the same steps listed above but add some cut gorgonzola to the filling.

Per la ricetta si ringrazia www.mumcakefrelis.it