Caramelized Endive and Onion Galette with Bitter Greens Salad

Ingredients

• 1 1/4 cups All‑purpose flour (for the crust)
• 10 tablespoons Unsalted butter (cold, 5 Tbsp cubed, 5 Tbsp sliced)
• 1 tablespoon Granulated sugar (helps browning, not sweetening)
• 3/4 teaspoon Salt (for dough)
• 1/4 cup Ice water (very cold)
• 1 Large yellow onion (sliced thin)
• 6 large heads Endive (sliced crosswise; reserve 2 small for fresh salad)
• 2 tablespoons Olive oil (for caramelizing)
• 1/4 cup Olive oil (for vinaigrette)
• 1 teaspoon Fresh thyme leaves (plus extra leaves for garnish)
• to taste Freshly ground black pepper
• 2 teaspoons White wine vinegar (for filling)
• 1 tablespoon White wine vinegar (for vinaigrette)
• 1 Egg (beaten for egg wash)
• 2 ounces Parmesan cheese (1 oz grated, 1 oz shaved)
• 1 small head Radicchio (torn into bite‑size pieces)
• 1 small Shallot (finely minced)
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 2 tablespoons Fresh parsley (chopped for garnish)
• to taste Kosher salt

Instructions

1. Combine dry ingredients

   In a medium bowl whisk together 1 ¼ cups all‑purpose flour, 1 Tbsp sugar, ¾ tsp salt.

   Time: PT5M

2. Incorporate butter

   Add 5 Tbsp cold cubed butter and smash with fingertips until the mixture resembles coarse cornmeal. Then add the remaining 5 Tbsp thinly sliced butter and gently smash, leaving larger pieces for flakiness.

   Time: PT10M

3. Add ice water and form dough

   Drizzle ¼ cup ice water over the mixture, stir with a fork until clumps form, then gently knead in the bowl until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate.

   Time: PT5M

4. Chill dough

   Place the wrapped dough in the refrigerator for at least 1 hour (up to 2 hours) to firm the butter.

   Time: PT1H30M

5. Caramelize endive and onions

   Heat a large skillet over medium heat, add 2 Tbsp olive oil. Slice 6 large endive heads crosswise and add to the pan. Cook, stirring occasionally, until the endive wilts (≈5 min). Add 1 sliced large onion (or as many as fit) and continue cooking, stirring, until the mixture turns deep golden brown, about 30 min. If bits stick, splash a tablespoon of water to deglaze.

   Time: PT35M

   Temperature: medium heat

6. Finish caramelized filling

   Stir in 1 tsp fresh thyme leaves, season with additional salt and pepper, and drizzle the 2 tsp white wine vinegar used earlier. Mix until glossy, then set aside.

   Time: PT5M

7. Make vinaigrette

   In a small bowl whisk together 1 small minced shallot, 1 tsp Dijon mustard, 1 tsp honey, 1 Tbsp white wine vinegar, a pinch of salt and pepper. Slowly drizzle in ¼ cup olive oil while whisking until emulsified.

   Time: PT5M

8. Prep the greens

   Trim the core off the remaining endive spears and separate leaves. Tear the radicchio head into bite‑size pieces. Roughly chop a handful of fresh parsley. Set everything aside, refrigerated until assembly.

   Time: PT5M

9. Preheat oven

   Preheat the oven to 350°F (175°C) and position a rack in the center.

   Time: PT10M

   Temperature: 350°F

10. Roll out dough

    On a lightly floured surface roll the chilled dough into a 9 × 13‑inch rectangle. Transfer to a parchment‑lined baking sheet.

    Time: PT10M

11. Assemble galette

    Brush the surface with beaten egg. Sprinkle 1 oz grated Parmesan evenly. Spread the caramelized endive‑onion mixture over the dough, leaving a 1‑inch border. Fold the border over the filling on all four sides, pressing gently. Brush the folded edges with more egg wash and sprinkle the remaining 1 oz shaved Parmesan on top.

    Time: PT15M

12. Bake galette

    Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 350°F

13. Cool and dress

    Allow the galette to cool on a rack for 10 minutes. Meanwhile, toss the prepared endive, radicchio, parsley, and fresh thyme leaves with the vinaigrette. Top the warm galette with the dressed greens and finish with a sprinkle of extra shaved Parmesan.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, gluten‑free flour blend
• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: coconut sugar
• Instead of Salt: kosher salt
• Instead of Large yellow onion: shallot, leek
• Instead of Endive: radicchio, chicory
• Instead of Olive oil: vegetable oil
• Instead of Olive oil: avocado oil
• Instead of Fresh thyme leaves: herbes de Provence
• Instead of White wine vinegar: sherry vinegar, apple cider vinegar
• Instead of White wine vinegar: red wine vinegar
• Instead of Egg: milk wash
• Instead of Parmesan cheese: Grana Padano, Pecorino Romano
• Instead of Radicchio: frisée, red leaf lettuce
• Instead of Shallot: red onion
• Instead of Dijon mustard: whole grain mustard
• Instead of Honey: maple syrup
• Instead of Fresh parsley: cilantro

Equipment Needed

• Medium mixing bowl
• Measuring cups
• Measuring spoons
• Pastry cutter or fingertips
• Rolling pin
• Plastic wrap or silicone bag
• Refrigerator
• Large skillet (non‑stick or stainless)
• Spatula or wooden spoon
• Chef’s knife
• Cutting board
• Whisk
• Small mixing bowl (for vinaigrette)
• Pastry brush
• Baking sheet
• Parchment paper
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Keeping the butter cold while making the dough to ensure flakiness.
• Caramelizing the endive and onions slowly without burning.
• Folding the galette edges tightly before baking.

Chef Tips from the Video

• Use ice‑cold water and keep all butter pieces frozen until just before mixing for maximum flakiness.
• A microplane gives the best texture for grated Parmesan; shave the rest with a vegetable peeler for delicate ribbons.
• Deglaze the caramelized endive with a tiny amount of water rather than wine to keep the flavor balanced.
• Whisk the vinaigrette slowly while drizzling oil to create a stable emulsion.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 3 days.

Freezer: Wrap the cooled galette in foil and a freezer bag; up to 1 month.

Room temperature: Can sit at room temperature for up to 2 hours after assembly.

Make-Ahead Tips

• The pie dough can be prepared up to 2 days ahead and kept refrigerated.
• Caramelized endive filling stores well in the fridge for 2 days; reheat gently before assembling.
• Vinaigrette can be made a day ahead; keep refrigerated and whisk before using.