Tuesday, December 30, 2014

Recipe: Grape, Goat Cheese, and Caramelized Onion Galette

All over the world, people in various cultures are taught that they must do a certain something in order to achieve prosperity for the new year. Growing up in Tennessee, I was taught that I should have black eyed peas - not that I ever did.

I'm sure you've heard of the Spanish tradition of eating 12 grapes, one for each of the 12 strikes at midnight. I've heard variations on the tale, including that each grape represents a month for the new year. Sweet grapes represent a great month, and sour or bitter grapes represent a bad month. While I think that could end up being a self-fulfilling prophecy, I also don't relish the idea of cramming grapes into my mouth - you don't have much time in between chimes!

The French have a lovely tradition of eating grapes with champagne, but I thought a grape galette would be nicer.

My mother cooks breakfast for us children the mornings of major holidays. Typically it's fairly simple pancakes and bacon, but last year she switched it up and bought some lovely pastries, filled with caramelized onions and brie. I figured grapes could be incorporated, along with some goat cheese since I didn't have any brie.

And I was right! This galette doesn't hold it's shape all too well, but it's delicious and sweet and a bit sour, and I'm happy to make this a New Year's tradition in my household.

1 cup caramelized onions (or 1 large yellow onion)
3 cups grapes, cut in half
1 tbsp dried rosemary
1 cup crumbled goat cheese

If you need to caramelize your onions, start that first. If you're not sure where to begin, TheKitchn has an amazing guide up. You can also make this ahead of time, but it should take up to an hour.

You'll also need pie crust, which can also be made ahead of time.

Preheat the oven to 400 degrees.

In a mixing bowl, add the caramelized onions, the grapes, the rosemary, and the goat cheese and mix.

Roll out your crust so that it's about 1/8" thick. Add the mixture into the middle, and begin folding the pastry edges over the mixture to form the galette.

Bake 30 minutes. Let cool 30-45 minutes. Enjoy!

1 comment:

  1. Looks Delicious! Too bad I am iced in today without the necessary ingredients.