Six O’Clock Resolution: Savoury galette options onion and blue cheese

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The farm-to-table motion is flourishing in Vermont.

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The Vermont Farm Desk Cookbook (Countryman/Penguin Random Home, $34.95) reveals that guests can eat properly in eating places and food-shops all through the Inexperienced Mountain State. As this new, expanded version of a well-liked 2013 cookbook demonstrates, a bunch of cooks, meals producers and residential cooks put together native merchandise in a mode meals author Tracey Madeiros calls “rustic but refined.”

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Stars of the 120-plus recipe ebook are Vermont cheeses, maple merchandise, fruit and greens, and grains from the likes of the venerable King Arthur Baking Firm in Norwich. A high cheese firm, Cellars at Jasper Hill in Greensboro, recommends this hefty tart made with their Bayley Hazen Blue Cheese. Tales of Vermonters make a mouthwatering learn and pictures guarantee a savoury go to.

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Onion blue cheese galette

Serves 6

Pastry

1-1/4 cups (310 mL) all-purpose flour

8 tablespoons (120 mL) salted butter in chilled chunks

¼ cup (60 mL) crème fraîche

¼ cup (60 mL) ice water, plus additional

Galette

2 tablespoons (30 mL) olive oil or bacon fats

4 medium onions, thinly sliced

1/8 teaspoon (.5 mL) granulated sugar

2 garlic cloves, minced

½ teaspoon (2 mL) finely chopped recent rosemary or thyme

5 ounces (150 g/1-1/4 cups) crumbled blue cheese

1 giant egg yolk, frivolously overwhelmed

Pastry

Measure flour into a big bowl. Reduce within the butter with a pastry cutter or two knives till combination resembles peas.

In a small bowl, mix crème fraîche and ice water and add to the flour combination in a gradual stream, mixing the dough together with your fingers. If crucial, add a bit extra ice water till dough simply holds collectively.

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Flip dough onto a clear, floured work floor and type right into a ball. Wrap in plastic wrap or wax paper and refrigerate for at the least 20 minutes.

Galette

Preheat oven to 400 levels F (200 C).

In a big, heavy frying pan over medium warmth, warmth oil and prepare dinner onions with sugar for two minutes. Cut back warmth to medium-low and proceed cooking, stirring sometimes, till onions are comfortable and deeply browned, 40 to 50 minutes.

Stir in garlic and rosemary and prepare dinner for one more minute.

On a floured work floor, roll the dough out right into a 13-inch (33 cm) spherical and switch to an ungreased baking sheet. Unfold onion combination over the dough, leaving a 1-1/2-inch (4 cm) border.

Sprinkle cheese evenly excessive. Fold border up over filling to make a rim and crimp the sides. Depart the centre uncovered. Brush pastry with the overwhelmed egg yolk.

Bake in preheated oven till crust is golden brown and cheese is scorching, about half-hour.

Take away from oven and let cool for five minutes earlier than serving.

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