Leek and Carmelized Onion Galette with Proscuitto

Leek and Carmelized Onion Galette with Proscuitto


~Submitted by customer Judy Daniels


Pastry


Ingredients:
3 tbsp Sour cream
1/3 cup ice water
1 cup flour
¼ cup corn meal
1 tsp sugar
½ tsp salt
7 tbsp cold unsalted butter (slightly less than ½ cup) cut into 6-8 pieces


Preparation and cooking:
Stir sour cream and ice water together in a small bowl- set aside.


Put flour, corn meal, sugar and salt in a large bowl and stir with a fork to mix.


Drop in the butter pieces and toss to coat.


Work the butter into the flour mix with a pastry blender aiming for pieces in size from crumbs to small peas.


Sprinkle the sour cream mixture over the dough, tossing with a fork to distribute evenly.


After all the sour cream has been added the dough should be moist enough to stick together when pressed; if not add more cold water a tsp at a time.


Gather the dough together with your hands (it should be soft and malleable).


Turn out of the bowl and divide in half. Make a disc of each half, wrap in plastic and refrigerate for about 30min.


Each half makes one gallette.
It freezes well.


Filling


Ingredients:
3 leeks white part only; halved and washed
1 large sweet onion, peeled and halved
1 tbsp (15ml) unsalted butter
1 tbsp (15ml) olive oil
2 tsp (10ml) sugar
½ cup (125ml) dry wht wine
½ cup whipping cream
1 whisked egg
1 tbsp fresh sage, minced
½ cup Appenzeller cheese, rind removed and diced
4 slices prosciutto, coarsely chopped
Salt and fresh ground black pepper


Preparation and cooking:
Preheat oven to 400.


Thinly slice leeks and onions.


Heat butter and oil in a large saucepan.


Add leeks and onions and season with salt and pepper.


Sauté until onions are golden brown (~20min). Stir often scraping any brown bits from the bottom of pan.


Add wine and continue to cook until liquid is reduced.


Add cream and cook just until it coats onions and leeks and a little liquid remains.


Season generously with salt and pepper.


Remove from heat and cool 10 min. Stir in all but 1 tbsp of beaten egg and sage.


Line baking sheet with parchment paper or omit the egg on the crust as it will cause the pastry to stick.


Spread over prepared crust leaving a 2 in border.


Scatter with cheese and prosciutto. Fold dough over filling and brush crust with remaining egg.


Bake in lower 3rd of the oven for 25-30 min or until pastry is golden and filling is bubbling.


Remove baking sheet to a rack to cool.


Serve warm or at room temp.