Sour Cream & Spring Onion Galette
This Sour Cream & Spring Onion Galette is filled with creamy, herb sour cream and topped with all kinds of luscious, jammy onions.
Ingredients
Dough:
- 1 Vital Farms egg yolk
- 1 teaspoon apple cider vinegar
- 2-4 tablespoons ice water
- 1 1/3 cup all-purpose flour
- ½ teaspoon salt
- ½ cup Vital Farms Unsalted Butter (cold and cut into ½-inch cubes)
Filling:
- 1 tablespoon olive oil
- 2 tablespoons Vital Farms Unsalted Butter
- 2 bunches spring onions (or 3 bunches green onions, washed and thinly sliced)
- 1 cup full-fat sour cream
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon salt (plus more for seasoning spring onions)
- 1/4 teaspoon pepper
- 1 Vital Farms egg (lightly beaten)
Instructions
- Start by making the dough. Mix the egg yolk, vinegar, and 2 tablespoons of the ice water in a small bowl and set aside.
- In a large bowl, whisk the flour and salt together then add in the butter and toss to coat in the flour. Pinch the butter into the flour with your hands, making flat shards of butter.
- Add the egg yolk mixture into the flour mixture and toss to incorporate. Add the remaining two tablespoons of ice water as needed just to bring the dough together.
- Press the dough into a flat disc about an inch thick, wrap in plastic wrap, and refrigerate at least two hours.
- Meanwhile, make the filling. Heat a large skillet over medium heat then add the olive oil and butter. Add the spring onions, season lightly with salt and sauté until tender and just starting to get some color around the edges, 6-8 minutes. Remove from heat and let cool while you assemble galette.
- In a small bowl, combine the sour cream, granulated garlic and onion, salt and pepper. Stir to combine.
- Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
- On a generously floured surface, roll the dough out to about a ¼-inch thick round 12 inches in diameter. Place on the baking sheet.
- Add the sour cream mixture to the center of the dough, spreading in an even layer, leaving about a 2-inch border around the edge.
- Top with the sautéed spring onions, spreading in an even layer. Fold the edges of the dough up over the filling, pleating and overlapping the dough slightly as you go.
- Beat the edges of the dough with the beaten egg then bake the galette for about 45-50 minutes, until the crust is a deep golden-brown. Serve warm.
