Sour Cream & Caramelized Onion Galette!

Ingredients

• 2 medium Yellow Onion (thinly sliced)
• 1 tablespoon Fresh Rosemary (finely chopped)
• 1 teaspoon Kosher Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup Sour Cream (full‑fat, chilled)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 sheet Puff Pastry Sheet (thawed if frozen, about 250 g)
• 1 large Egg (beaten, for egg wash)

Instructions

1. Slice the Onions

   Trim the ends of the onions, halve them, and slice thinly (about 1‑2 mm) using a chef's knife on a cutting board.

   Time: PT5M

2. Caramelize the Onions

   Heat 2 Tbsp olive oil in a large skillet over medium‑low heat. Add the sliced onions, chopped rosemary, salt, and pepper. Cook, stirring occasionally, for about 30 minutes until the onions are deep golden, soft, and sweet‑smelling.

   Time: PT30M

   Temperature: Medium‑low

3. Incorporate Sour Cream

   Reduce heat to low and stir in 1 cup sour cream. Continue cooking for 5 minutes, allowing the sour cream to thicken and caramelize further, creating a glossy filling.

   Time: PT5M

   Temperature: Low

4. Prepare the Pastry

   While the onions finish, preheat the oven to 200°C (392°F). Roll out the puff pastry sheet on a lightly floured surface and fit it into the tart pan, trimming excess. Prick the base with a fork.

   Time: PT10M

   Temperature: 200°C

5. Assemble the Tart

   Spread the caramelized onion‑sour cream mixture evenly over the pastry base, leaving a small border.

   Time: PT2M

6. Egg Wash

   Brush the exposed pastry edge with the beaten egg to promote a golden finish.

   Time: PT1M

7. Bake the Tart

   Place the tart in the preheated oven and bake for 25 minutes, or until the pastry is puffed, golden brown, and the filling is set.

   Time: PT25M

   Temperature: 200°C

8. Cool and Serve

   Remove the tart from the oven and let it rest for 10 minutes before slicing and serving.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g