Caramelized Onion, Prosciutto and Goat Cheese Galette
1 pie crust
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 sweet yellow onion, thinly sliced
4 crimini or baby bella mushrooms, sliced
4 ounces goat cheese
4 slices prosciutto, chopped
Salt and pepper
1 egg
1 teaspoon water
2 tablespoons fresh basil, chopped
Prepare the pie crust by rolling out into a circle about 12 inches in diameter. Place on a baking sheet lined with parchment paper. Sprinkle the pie crust with the flour. Cover with plastic so it doesn’t dry out and place in the refrigerator until ready to use.
In a large skillet, heat the olive oil over medium heat. Add the onions and mushrooms, and season with salt and pepper. Cook, stirring occasionally, until a deep golden, caramelized color, about 30 minutes; reduce the heat to medium low if they look like they may burn before caramelizing.
Set onions and mushrooms aside to cool for 10 minutes and take the pie crust out of the fridge to let it warm up a little on the counter so it’s easier to work with. Preheat the oven to 400.
Spoon the onions and mushrooms over the pie crust, leaving a 2-3 inch border of crust all the way around. Sprinkle with the goat cheese and the prosciutto. Fold the edges of the dough up, overlapping the dough to create a rustic border around the filling. In a small bowl, whisk together the egg and water; brush over the edges of the dough and under the folds with a pastry brush.
Bake for 30-35 minutes, until golden brown. After taking the galette out of the oven, sprinkle with the chopped basil. Cool for 10 minutes, then cut into wedges and serve.
Yields 6-8 servings.
Recipe from Curly Girl Kitchen