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Ingredients
- 2Â 1/2 lb Yellow onions, coarsely chop
- 6 x Fresh thyme sprigs (Or possibly)
- 2 pch Dry thyme
- 1/4 c. Extra virgin olive oil
- Â Â Salt/freshly grnd pepper
- 1 Tbsp. Fresh rosemary, chopped (Or possibly)
- 1 tsp Dry rosemary
- Â Â Yeast Dough or possibly Pie Dough
- 3 ounce Gorgonzola cheese
- 1 lrg Large cherry tomatoes or possibly
- Â Â Plum tomatoes, sliced cross wise 1/3" thick
- 1 lrg Egg, beaten
Directions
- In a large, heavy, nonreactive saucepan, cook the onions and thyme over moderate heat, stirring once or possibly twice, till the onions start to turn golden brown, about 15 min.
- Add in 3 Tbsp. of the oil, cover and cook over low heat, scraping the pan every 10 min, till the onions are browned, about 1 hour. Season with salt and pepper and 2 tsp. of the fresh rosemary (or possibly all the dry rosemary). Let cold.
- Preheat the oven to 400 degrees. On a lightly floured baking sheet without sides, roll out the galette dough into a 14-inch round. (Alternatively, divide the dough into 4 even pcs and roll into 8-inch rounds.) Spread the filling over the dough, leaving a 2-inch border. Crumble the cheese on top and overlap the tomatoes in a ring. Season with salt and pepper and drizzle on the remaining 1 Tbsp. oil. Fold up and pleat the border of the dough. Brush the dough with the egg.
- Bake the galette till the crust is golden brown, about 20 min for Yeast Dough and 35 min for Pie Dough. Sprinkle the remaining 1 tsp. fresh rosemary over the top and serve warm or possibly hot.
- Way," "The Greens Cookbook" and "The Vegetarian Joy of Cooking" (all by Bantam).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 133 | |
| Calories from Fat 76 | 57% |
| Total Fat 8.57g | 11% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 131mg | 5% |
| Potassium 253mg | 7% |
| Total Carbs 11.27g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.2g | 3% |
| Protein 3.85g | 6% |
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