Savoury Galettes with Caramelized Onion Bacon and Brie

From Kathy Richardier

2011 Nov/Dec

A recipe by Paul Stern, from Since these galettes are delicious served at room temp, they can be made hours ahead of dinner. If you want to serve them warm, you can make them in the morning, then bake them just before dinner. You can also get creative with the fillings – adding sautéed mushrooms, spinach, squash, prosciutto or apples. Just make sure the ingredients aren’t too wet.



  • 1 c. all-purpose flour
  • 1/4 c. fine yellow cornmeal (like instant polenta)
  • 1 t. sugar
  • 1/2 t. salt
  • 3 T. sour cream
  • 1/3 c. ice water
  • 7 T. chilled unsalted butter, cut into small pieces


  • olive oil
  • 1 medium onion, sliced thin
  • 4 bacon slices
  • 1 package (7 oz.) brie or another favourite cheese
  • salt and pepper


To make the pastry, combine the flour, corn meal, sugar and salt in a bowl. In another bowl, whisk together the sour cream and ice water. Add the chilled butter to the flour mixture and cut it into the flour with a pastry blender so the butter chunks are pea-sized. Add the sour cream and water mixture to the flour mixture and mix until the dough starts to pull together. Don’t overmix, but the dough should hold together in a soft mass. If it doesn’t, add a tiny bit more ice water.

Form the dough into two balls, flatten them slightly, wrap each with plastic wrap and refrigerate at least two hours.

Preheat the oven to 350°F. To make the filling, slick a frypan with olive oil and sauté the onions until they are brown and sweet. Set aside. In the same pan, fry the bacon, drain, and, when cool, crumble it. Set aside.

Roll your dough on a floured surface with a floured rolling pin to about 1/8-inch thick, moving and lifting the dough gently to make sure it doesn’t stick. The dough will have an organic shape and not be perfectly round.

Divide the onions, bacon and brie between the two dough circles, layering the fillngs in the centre, leaving enough dough to be folded over the filling so there’s a hole in the centre of the galette. Fold up the edges of the dough around the filling.

Place the galettes on a parchment-lined baking sheet or cookie pan and bake for about 30 minutes, or until the crusts are golden brown. Allow the galettes to cool slightly, then slide onto a cutting surface before slicing. Makes two 8-inch galettes. Cut each galette into wedges to serve as a main course with a big green salad.

Serves 4 or 6.