Caramelized Onion, Paleo Bacon and Goat Cheese Savory Galette

The inspiration for this rustic tart came from Top Chef host Gail Simmons' wedding buffet where seven variations of galette were prepared by chef Daniel Boulud. The recipe shared in Food & Wine Magazine featured shaved celery root and acorn squash, with a base of ricotta cheese. After giving it some (a lot of) thought, I bought filling ingredients that I would have selected for one of the galettes.

Caramelized onions with a splash of balsamic vinegar were the perfect complement to the sugar-free bacon and goat cheese. The gluten-free crust was a bit too flaky, of course, but the flavors melded into such a sublime eating experience everyone was reaching for a second slice.

Please use your imagination and personal preferences to create the perfect galette for your table!

My Paleo Marin: 4.8 Persimmons

Ingredients:

Crust:

3/4 cup gluten-free flour, preferably Cup4Cup Flour
3/4 cup almond flour or almond meal
1/2 teaspoon kosher salt
4 oz. chilled grass-fed butter, cut into small pieces
1/4 cup plain non-dairy yogurt, preferably Kite Hill
2 tablespoons ice water
1 tablespoon fresh lemon juice

Filling:

2 yellow onions, halved and sliced paper thin (about 4 cups)
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Image from Garrett Valley website

4 slices of sugar-free bacon, preferably Garette Valley

4 oz. of goat cheese, preferably Pt. Reyes Creamery, pinched off into bite-sized pieces

Thyme and oregano leaves

For garnish, fresh arugula, optional

Directions:

Crust:

1. In a food processor, pulse both flours and the salt to combine. Add the butter until pea-sized pieces of dough form. Add the yogurt, ice water and lemon juice; pulse until the dough starts to come together. Transfer the dough to a lightly floured flat surface, and form into a disk. Add one or two tablespoons of flour as needed; my dough was still very sticky. Cover in plastic wrap and place in a fridge for at least 1 hour.

Filling:

1. To caramelize the onions, heat the oil in a large frying pan and add the chopped onions. Cook over low heat, stirring frequently until the onions turn golden brown, about 45 minutes. When cooked through, add the balsamic vinegar, mix, and set aside.

2. While the onions are cooking, line a baking sheet with foil and bake the bacon slices at 400 degrees F. for 10 minutes. Drain on paper towels, and set aside. When cool, tear the bacon into bite-sized pieces.

To make the galette:

1. Cover a baking sheet with parchment paper. Place the chilled dough on the parchment paper, keeping the plastic wrap on top. Roll out the dough to about 13" round.

2. Leaving a couple of inches around the outer edges, spread the carmelized onions over the bottom of the galette. Sprinkle the bacon bites, goat cheese pieces, thyme and oregano leaves evenly around the top.

3. Fold up the sides, and bake at 400 degrees F. until the crust starts to turn golden brown, about 20-30 minutes.

4. Remove from oven and slightly cool. Cut into serving pieces, and top with fresh arugula, if using.

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Recipe adapted from Food & Wine Magazine, November 2017, recipe here.

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.