Ingredients
3 large sweet onions, sliced
½ cup unsalted butter
8 ounces cream cheese, softened
2 large eggs
3 large cloves, grated
1 tablespoon dill, chopped
1 cup shredded parmesan cheese, divided
2 sheets frozen puff pastry, thawed
1 teaspoon water
Salt and pepper, to taste
Tools Needed
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Preparation
Preheat oven to 400℉.
Melt butter in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until the onions are soft and browned. Remove from the heat and allow to cool.
In a medium bowl, combine cream cheese, 1 egg, garlic, dill, and ½ cup parmesan cheese. Mix well then season with salt and pepper. Mix again until smooth.
Gently roll each puff pastry sheet out on parchment paper. Use a sharp knife or pizza cutter to trim ½-inch off each side of the puff pastry then set the scraps aside.
In a small bowl, combine the remaining egg and water. Whisk together. Use a basting brush to brush a small border of egg wash around the edges of the puff pastry sheet. Place the cut scraps over the egg wash, creating a “picture frame” around the puff pastry. Transfer the puff pastry to a baking tray.
Gently spread the cream cheese mixture over the puff pastry (not on the border). Top with the caramelized onions.
Brush the puff pastry border with egg wash then sprinkle the border and the onions with remaining parmesan cheese.
Bake the galette in the preheated oven for 20-25 minutes, or until the puff pastry is puffed and golden brown. Allow to cool for a few minutes before cutting and serving. Enjoy!
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