Caramelized Onion and Gruyere Mini Galettes

Let's talk about holiday appetizers. Sure, gatherings may be small this year. But even if it's just family, you still want to serve something special. That doesn't mean you want to fuss in the kitchen for hours, though, right? I've got the perfect solution.

These mini galettes look and taste fancy but without all the hard work. The dough is rich and savory but comes together in minutes using a food processor. The filling? Just three ingredients - Maille Dijon Originale mustard, caramelized onions and Gruyere cheese.

 

The mustard is my secret weapon for adding flavor to savory foods and I even added a touch to the crust. I recommend doubling the caramelized onion recipe and then just adding them to all the things. My mother used to put them on toast and it was great. Same for the Gruyere cheese. It's nutty and rich and amazing on everything. This recipe should yield about a dozen mini galettes but I'll leave it to you to decide how many servings that actually is. I can tell you it's definitely not 12 servings in my house. Enjoy!

I'd love to have you all join the My Maille Community group on Facebook. It was launched a year ago and has over 48,000 members posting delicious and creative recipes. I stop in there frequently for cooking inspiration. Also check out the community page on their website for many of those great recipes. 

Yield: 12 Mini Galettes

Author: Anita Schecter

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Caramelized Onion and Gruyere Mini Galettes

Prep time: 20 MinCook time: 1 H & 15 Minactive time: 1 HourTotal time: 2 H & 35 M

Recipe for appetizers made with savory pastry, mustard, caramelized onions and Gruyere cheese.

Ingredients

For the Pastry:

• 1 1/2 Cups all-purpose flour
• 1 Stick (8 tablespoons unsalted butter), chilled and cut into 1" pieces
• 1 Tablespoon olive oil
• 1 Teaspoon Maille Dijon Originale mustard
• 1/2 Teaspoon salt
• 4 Tablespoons ice water

For the Filling:

• 1 Large sweet onion, peeled and diced
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 Tablespoon Worcestershire sauce
• 1/4 Cup Maille Dijon Originale mustard
• 1 Cup shredded Gruyere cheese

Instructions

1. Add the all-purpose flour, butter, olive oil, mustard and salt to a food processor. Pulse about 20 times until the dough resembles coarse crumbs. With the machine running, begin to add the ice water through the feed tube until the dough comes together into a ball. Wrap in plastic and refrigerate for at least one hour.
2. While the dough is chilling, make the caramelized onions by adding the butter, olive oil and onions to a large skillet or cast iron pan. Cook on medium low heat, stirring occasionally, for about 30 to 45 minutes or until the onions develop a rich brown color. Stir in the Worcestershire sauce and remove from the heat.
3. Pre-heat the oven to 400 degrees.
4. Roll out the dough on a floured surface and cut out rounds. I used the base of a mini tart pan to cut out 4" rounds. Spread each round with about a teaspoon of mustard and a tablespoon of caramelized onions. top with a handful of the grated cheese and fold up the edges.
5. Place on a baking sheet lined with parchment paper and bake for approximately 30 minutes or until the cheese has melted and the pastry is a light golden brown. Serve warm.

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This recipe is sponsored by Maille. Thank you for supporting the products I love and use in my kitchen.