Blue Cheese Caramelized Onion Galette
1 1/3 C. flour
1/4 t. salt
1/2 C. cold butter
1/3 C. ice water
Stir together flour and salt. Add butter, mix in with a pastry blender, until mixture is the size of small peas. Add water just until dough holds together. Wrap in plastic wrap and refrigerate.
1 T. olive oil
1 T. butter
2 medium sweet onions halved and thinly sliced
2 t. sugar
2 T. balsamic vinegar
3/4 C. blue cheese crumbled
2 t. fresh rosemary finely chopped
1/4 t. black pepper freshly ground
Heat oil and butter together in a large skillet. Add onions and sugar, cook over medium heat until caramelized, stirring often, for about 25 minutes. Stir in vinegar and stir until it evaporates, about 2 minutes.
Heat oven to 350°F. Place dough on a lightly floured surface and roll into a 12 inch circle. Place on a ungreased cookie sheet. Sprinkle cheese over dough, leaving a one inch border. Spread onions over cheese, sprinkle with rosemary and pepper. Fold edge over to create a border. Pleat the border using your thumb and forefinger about every inch. Bake until crust is golden brown, about 25 – 30 minutes.
Slice into 8 wedges.