Ingredients
For the galette pastry
| 200 g | plain flour |
| 100 | melted butter |
| 4 | ice-cold water |
| 2 pinches | fine salt |
For the filling
| 3 onions | medium or 2 large |
| 2 tablespoons | Serbosco truffle cream |
| 200 ml | fresh milk |
| 150 g | breadcrumbs or stale bread |
| 2 pinches | fine salt |
| 1 glass | white wine |
| 2 tablespoons | extra virgin olive oil |
| 1 egg | for brushing the shortcrust pastry |
For the gorgonzola version
| 100 g | gorgonzola |
Preparation
Preparation of the galette
- Take the onions, clean them and cut them into slices about 5 mm thick.
- Put the oil in a pan, add the onion rings and brown for 1-2 minutes over a high heat.
- Add the white wine, cover with a lid and simmer over a low heat for about 20 minutes, stirring occasionally.
- Leave to cool.
- Place the breadcrumbs in a bowl and add the warm milk. Leave to rest so that the bread absorbs the milk.
- When the bread is completely softened, add the stewed onions and Serbosco truffle cream, mix well and set aside.
Shaping the galette
- Take the dough out of the fridge, dust a pastry board with flour and roll out the dough; it should be about 4/5 mm thick.
Try to make it as circular as possible, then add the bread, onion and truffle filling to the centre.
Spread the mixture out slightly, leaving at least 4/5 cm of edge all around, which we will fold over the mixture to form the galette. - Brush the edge of the galette with 1 beaten egg and finally place the galette on a baking tray lined with baking paper.
Bake at 180°C in fan mode for about 20-25 minutes.
When cooked, remove from the oven and serve hot.
Gorgonzola variation.
- For the gorgonzola variation, follow all the steps for the shortcrust pastry, while for the filling, add the stewed onions and chopped gorgonzola to the completely softened bread.
- Take the dough out of the fridge, dust a pastry board with flour and roll out the dough; it should be about 4/5 mm thick.
Try to make it as circular as possible, then add the bread, onion and gorgonzola filling to the centre. - Spread the mixture out slightly, leaving at least 4-5 cm of edge all around, which we will fold over the mixture to form the galette.
Brush the edge of the galette with 1 beaten egg and finally place the galette on a baking tray lined with baking paper. - Bake at 180°C in fan mode for about 20-25 minutes; when cooked, remove from the oven and serve hot.
For the recipe, we would like to thank www.mumcakefrelis.it
