Budget Eats: Leek, Caramelized Onion and Egg Galette

Best onion pizza recipe – I’ve been sick lately, but not with the swine flu (I can’t afford bacon right now, anyway.) I’m sick over fried onions. I’ve been putting them in everything – soup, salad, sauteed veggies, home fries, eggs, pasta, brownies…ok joking about that last one, I’m not quite THAT ill. Fried onions, in short, have me firmly in their slightly-sweet, salty, delicious caramelized grip. The beautiful thing about them is that they’re cheap and super easy to prepare – chop ‘em, throw ‘em on a frying pan with a little olive oil and 5-10 minutes later your kitchen smells like sweet, sweet victory. see also : Springtime for Ratatouille recipe

A few weeks ago I was foraging through my refrigerator in search of likely dinner suspects and came up with nothing much. I had a few leeks, eggs, onions, some salad-things and the makings of what could be turned into miso soup. My wallet was feeling similarly empty, so instead of straining the budget by going shopping I gathered what I had and decided to make an easy dinner galette and some miso soup. And since my lovely, wonderful, amazing boyfriend gave me a 7 cup Cuisinart food processor for Christmas, making dough will never again be the messy, carpal tunnel-inducing nightmare that it was all of last year. I’ve tried a few galette dough recipes over the years with varying degrees of success, but have been using Smitten Kitchen’s pastry recipe since I discovered it. It hasn’t let me down once yet – it rolls out great and comes out light and flaky.


This savory pastry is relatively easy to make, delicious, CHEAP! and aesthetically appealing. Apart from the leeks, most ingredients that go into this recipe should already be stashed somewhere in your fridge or pantry. Leeks and caramelized onions provide a wonderful sweet flavor to the recipe and the eggs add substance and creaminess. It can be eaten for breakfast (although I’d suggest making it the day before and keeping it covered with plastic wrap overnight to eat in the morning – that’s too much work before coffee for ME, thank you very much), lunch or dinner and goes well with most light sides – be they soup, salad or sauteed veggies.


Leek, Caramelized Onion and Hardboiled Egg Galette

Dough (recipe from Smitten Kitchen):
1 1/4 cups all-purpose flour
1/4 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut into pieces
1/4 cup sour cream
2 tsp lemon juice (I try to use fresh, but substitute bottled, or apple cider vinegar when I have neither)
1/4 cup ice water

1 large egg
1 large (or two medium) onion(s)
3 decent-sized leeks
1 tsp sour cream
Salt & pepper to taste

Finishing touches:
1 large egg
1 tsp water


To make the pastry, in a bowl, combine flour and salt. Place butter in another bowl and place both bowls in the freezer for 1 hour. (I usually make sure to use fresh out of the fridge butter and skip this step, because I’m impatient and haven’t found the results to be dramatically different.) Remove bowls from freezer and make a well in the center of the flour. Add butter to the well and, using a pasty blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic and refrigerate for 1 hour.

Alternative dough method: I’ve made this dough by hand and found that it’s a pain. This time I threw the flour/salt mixture and butter into the food processor and pulsed until it resembled coarse meal. Then I used the emulsifier dispenser to add the sour cream/lemon juice/water mixture and pulsed until it just came together, like one would for a pie crust recipe. It came out very well, in fact it came out fluffier and flakier than any other time I’d made this recipe by hand, so if you have a food processor give it a try.

Preheat oven to 400°F.

Place egg into a small saucepan with water and boil for about 15 minutes. While the egg is boiling, add olive oil to a large frying pan over medium heat. Peel and cut the onion – I like slicing it into long strips for this recipe – and add it to the pan. Wash leeks thoroughly to make sure you’ve removed all the sand, chop them up and add to the pan. Saute, stirring occasionally, until soft and slightly caramelized, about 7-10 minutes.  Remove from heat and transfer to a bowl. Remove egg from sauce pan and run cold water over it for a few minutes. Peel off the shell and slice into small pieces, add to the bowl with the onions and leeks. Add salt & pepper to taste. Wait for the filling to cool before adding the tsp of sour cream and mixing it all together.

On a floured work surface, roll out the dough into a 12-inch round. Transfer to a lightly greased baking sheet. Spread the cooled filling over the dough, leaving an approximately 1 1/2-inch border. Fold the border over the filling, pleating the edge decoratively. Whisk together 1 raw egg and tsp of water in a small bowl and brush top of galette (only the dough, not the filling). It will give your pastry a pretty brown color when it comes out of the oven. If you don’t have a pastry brush, you can use a folded piece of paper towel.

Bake your pastry until golden brown, 30 to 40 minutes. Remove from the oven and let stand for a few minutes, then slide the galette onto a serving plate. It’s delicious right out of the oven (be careful not to burn your tongue on the hot filling, though), warm or at room temperature, and will still taste great the next day!

Tags: #Caramelized Onion #Egg Gallete #Leek #Main course #Pizza recipes

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