Recipes for Seattlemag.com's Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers.
Menu Why We Love This Recipe: I love the recipe because its flavors hit a few different olfactory notes but each meld together as well. Very wine-friendly, warm and rich from the butter crust, caramelized onions and blue cheese, with crisp bits of peppery arugula and apple to contrast.
French Onion Galette with Gorgonzola & Truffle Apple Salad Recipe
Executive Chef Carolynn Spence, Shaker + Spear (Seattle)
Tart Dough Recipe
½ lb. cold butter, cubed
2 C all-purpose flour ½ tsp. kosher salt
¼ C ice cold water
In food processor, pulse together flour and salt. Add in butter, pulse until mixture is coarse. Add water, half at a time, until mixture just comes together. Flatten into rectangular disk, wrap in plastic wrap. Rest in refrigerator at least 30 minutes. Roll out dough to 2 mm thickness. Cut into 6-inch circles. Lay out on sheet tray lined with parchment paper.
Onion Custard Recipe
1 T olive oil
4 onions, thinly sliced
¼ C. heavy cream
3 egg yolks
Salt and pepper
3 oz. Gorgonzola Dolce cheese
In saute pan, cook sweat onions unsalted in oil over low heat until completely soft and translucent. Begin to caramelize onions, stirring. Be careful not to burn. When onions are golden, season with salt and pepper. Add cream, bring to a boil and season again to taste. Turn off heat, whisk egg yolks and temper with creamy onion mix.
To assemble, put onion mix into center of tart dough rounds. Fold dough edges over the onion mix. Crumble gorgonzola over the top and bake in oven at 325 degrees for about 25 minutes. Tart dough should be golden and fully cooked through.
To make salad, mix ½ tsp. Champagne vinegar and ½ tsp. truffle oil. Toss arugula and shaved apple with the mix. Serve tart warm, topped with small salad.
Serve Tart warm, topped with small salad.