| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetables, Main-dish, Pies/tarts |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Yellow onions; coarsely chop |
| 6 |
|
Fresh thyme sprigs <OR> |
| 2 |
pn |
Dried thyme |
| 1/4 |
c |
Olive oil |
|
|
Salt/freshly ground pepper |
| 1 |
tb |
Fresh rosemary; minced <OR> |
| 1 |
ts |
Dried rosemary |
|
|
Yeast Dough or Pie Dough |
| 3 |
oz |
Gorgonzola cheese |
| 1 |
lg |
Large cherry tomatoes or |
|
|
Plum tomatoes; sliced cross wise 1/3" thick |
| 1 |
lg |
Egg; beaten |
INSTRUCTIONS
NORMA WRENN SERVES 10-12
In a large, heavy, nonreactive saucepan, cook the onions and thyme over
moderate heat, stirring once or twice, until the onions start to turn
golden, about 15 minutes.
Add 3 tablespoons of the oil, cover and cook over low heat, scraping the
pan every 10 minutes, until the onions are browned, about 1 hour. Season
with salt and pepper and 2 teaspoons of the fresh rosemary (or all the
dried rosemary). Let cool.
Preheat the oven to 400 degrees. On a lightly floured baking sheet without
sides, roll out the galette dough into a 14-inch round. (Alternatively,
divide the dough into 4 even pieces and roll into 8-inch rounds.) Spread
the filling over the dough, leaving a 2-inch border. Crumble the cheese on
top and overlap the tomatoes in a ring. Season with salt and pepper and
drizzle on the remaining 1 tablespoon oil. Fold up and pleat the border of
the dough. Brush the dough with the egg.
Bake the galette until the crust is golden, about 20 minutes for Yeast
Dough and 35 minutes for Pie Dough. Sprinkle the remaining 1 teaspoon fresh
rosemary over the top and serve hot or warm.
Source: Food & Wine 3/94: Deborah Madison is the author of "The Savory
Way," "The Greens Cookbook" and "The Vegetarian Joy of Cooking" (all by
Bantam).
Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com>
on Mar 24, 1998
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