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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Caramelized Onion and Sage Galette

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I’ve said it before, but galette is such a cheat code. It’s pie crust with whatever vegetables and/or cheese you want to put on it. Honestly, I’m not entirely sure I’m doing galettes right, just because they seem so ridiculous. But I had an extra pie crust from this recipe, and some extra sage from this recipe, so what was I to do except put some sage caramelized onions into the pie crust? I am not one for food waste, and I am one for vegetables and pie crust.

I suppose, after some light Googling, that galettes can be sweet too. They’re just “flat round cakes of pastry.” Which, thankfully for me, is a very flexible definition. So I am not leading anyone astray by calling this a galette. It’s also more proof of just how easy galettes are.

I’m in the process of trying to cook through all my pantry ingredients. But galettes are perfect for cooking through all your refrigerator ingredients! Because you can really just throw anything into these.

If you’ll recall, when I wrote about this pasta, I said I should make it my New Year’s resolution to use more sage. And look at this, a week later, already using more sage! Look at me, working on those resolutions early in the year. Only time will tell if I will keep it up though. Such hard work keeping at those lifestyle changes.

Maybe I should just go ahead and plant some sage next to my basil to really keep myself on the resolution. I think sage pesto is a thing, so I could really go to town on the herb sauces. I’ve also got four plants now! Sage could be my fifth! Now that’s a real resolution.

I suggest, of course, freestyling with this however much you want. But something about the onion and the sage really does work. So if you’ve got those on hand… I highly recommend it!

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Caramelized Onion and Sage Galette

  • Author: Audrey
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Description

  • 1 pie crust, either store bought or homemade
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 large onion, chopped into strips
  • Kosher salt and black pepper
  • 2 tablespoons chopped fresh sage, or 2 teaspoons dried sage
  • 1 large egg (whisked)
  • flaky sea salt for sprinkling

Ingredients

  1. Roll out your pie crust into a roughly 9-inch circle. Place on a sheet pan lined with parchment paper, and set aside.
  2. Preheat the oven to 425 degrees F.
  3. In a large skillet over medium heat, melt 2 tbsp butter, then add in the garlic, chopped onion, and salt. Cook, stirring occasionally, until the onions begin to caramelize. Add in the chopped sage and continue cooking until the sage is fragrant.
  4. Scoop the caramelized onions onto the center of the pie crust, spreading it in an even layer and leaving a 1-inch border. Then fold the edges of the crust over the filling, overlapping as you work your way around the perimeter.
  5. Brush the dough with the whisked egg and sprinkle with the sea salt.
  6. Bake in the heated oven until the crust is golden, 20 to 25 minutes,

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