Baked Camembert Galette with Caramelized Bordeaux Onions

Camembert and Bordeaux Onion Galette Recipe

Category: Appetizer
Serves: 4

This exquisite Camembert and Bordeaux onion galette is a savory treat that blends the rich flavors of melting cheese and caramelized onions, enveloped in a golden, flaky whole spelt crust. The tartness of the Bordeaux wine and the aromatic herbs infuse the onions with a deep, complex flavor that pairs beautifully with the creamy, soft Camembert. Whether you’re hosting a gathering or preparing a sophisticated starter for a dinner, this galette is sure to impress your guests.

Ingredients

Instructions

1. Prepare the Galette Dough:
   Begin by making the whole spelt crust. In a large mixing bowl, combine the whole spelt flour and water. Gradually add the olive oil and mix until you form a smooth dough. Allow the dough to rest in the refrigerator for about 30 minutes to firm up.

2. Shape the Dough:
   Once the dough has rested, remove it from the refrigerator and divide it into two equal portions. On a lightly floured surface, roll each piece into a thin circle, approximately 22 cm in diameter.

3. Add the Camembert:
   Place one round of Camembert in the center of each dough circle. Use a knife to score the cheese lightly, ensuring it will melt evenly during baking.

4. Fold the Dough:
   Fold the edges of the dough over the cheese, creating a rustic, freeform tart. Gently press the edges to seal the cheese inside.

5. Bake the Galettes:
   Preheat your oven to 180°C (355°F) on the fan setting. Place the galettes on a baking tray lined with parchment paper. Drizzle a little olive oil over the top of each galette and bake for 25-30 minutes, or until golden brown. For the last 2 minutes, switch to the grill setting for an extra crisp finish.

6. Prepare the Caramelized Onions:
   While the galettes are baking, peel and thinly slice the red onions and shallots. Set aside.

7. Cook the Onions:
   In a medium saucepan, heat a splash of olive oil over medium heat. Add the rosemary, sage, and cinnamon stick. Allow the herbs to release their fragrances for a couple of minutes, then add the sliced onions and shallots. Stir well, cooking for 5-7 minutes until the onions soften.

8. Caramelize the Onions:
   Sprinkle the brown sugar over the onions and stir to coat. Allow the sugar to melt and caramelize, giving the onions a rich, golden color. Pour in the Bordeaux wine and let the mixture simmer for 10 minutes, allowing the wine to reduce and infuse the onions with flavor.

9. Finish the Onions:
   Once the onions are fully caramelized, remove the cinnamon stick and herb sprigs. Season the onions with salt and black pepper to taste. Let them cool slightly.

10. Assemble the Galettes:
    When the galettes are baked and slightly cooled, spoon some of the caramelized onions onto the center of each galette. Garnish with fresh rosemary and a sprinkle of fresh thyme for added flavor.

11. Serve:
    Serve the Camembert and Bordeaux onion galettes warm as an appetizer or light meal. These galettes pair wonderfully with a crisp salad or a glass of red Bordeaux wine.

Tips and Variations

• Dough Variation: For a flakier crust, you can substitute some of the spelt flour with butter for a traditional pastry-like texture.
• Cheese Alternative: If you prefer a different cheese, Brie or goat cheese would also make excellent substitutes for Camembert.
• Herb Variations: Feel free to experiment with other herbs such as thyme or bay leaves for a slightly different flavor profile.
• Make Ahead: The galette dough can be made ahead and refrigerated overnight. You can also prepare the caramelized onions in advance and store them in the fridge for up to 3 days.

Nutritional Information (per serving, approximate)

This Camembert and Bordeaux Onion Galette is a fantastic option to serve at your next dinner party or as a special treat for a cozy night in. The combination of rich, gooey cheese and the tangy sweetness of the caramelized onions creates a memorable dish that is sure to delight.