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Whole caramelized onion and spinach galette with golden folded crust and melted cheese on a wooden board

Caramelized Onion Spinach Galette: Flaky and Savory

A rustic free-form tart with a flaky butter crust, slow caramelized onions, wilted spinach, and goat cheese, baked until deep golden.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French-inspired
Calories: 340
Ingredients Method Notes

Ingredients
  

Dough
  • 190 g All-purpose flour (1 1/2 cups)
  • 1/2 tsp Salt
  • 115 g Cold unsalted butter, cubed
  • 1 tsp Apple cider vinegar
  • 4 Ice water -5 tbsp
Filling
  • 2 tbsp Olive oil
  • 2 Yellow onions, thinly sliced large
  • 1 tsp Salt
  • 1/2 tsp Sugar Helps the onions caramelize evenly.
  • 2 cloves Garlic, minced
  • 140 g Baby spinach (5 oz)
  • 85 g Goat cheese, crumbled (3/4 cup)
  • 50 g Gruyere, shredded (1/2 cup)
  • 1 tsp Fresh thyme leaves
  • 1/4 tsp Red pepper flakes optional
For finishing
  • 1 Egg , beaten with 1 tbsp water

Method
 

Make the dough
  1. Whisk flour and salt in a bowl. Cut in cold butter with a pastry cutter until pieces are pea-sized.
  2. Stir in vinegar, then add ice water 1 tbsp at a time until dough just comes together.
  3. Shape into a disc, wrap, and chill in the fridge for 30 minutes.
Cook the filling
  1. Heat olive oil in a skillet over medium-low. Add onions, salt, and sugar.
  2. Cook, stirring often, for 20 to 25 minutes until onions are deep golden and jammy. Add garlic and cook 1 minute more, until fragrant.
  3. Add spinach to the same skillet and cook 2 to 3 minutes until just wilted. Drain any excess liquid and let the mixture cool slightly.
Assemble and bake
  1. Heat the oven to 200 C / 400 F. Roll the chilled dough into a 12-inch circle on a sheet of parchment.
  2. Scatter gruyere over the center, leaving a 2-inch border, then spread the onion and spinach mixture on top. Dot with goat cheese and thyme.
  3. Fold the dough edges up and over the filling, pleating loosely as you go.
  4. Brush the folded crust with egg wash and sprinkle with red pepper flakes if using.
  5. Bake for 25 to 30 minutes until the crust is deep golden brown and the filling is bubbling.
  6. Cool 5 to 10 minutes before slicing.

Notes

  • Chill the dough disc for at least 30 minutes, longer if the kitchen is warm.
  • Cook onions on medium-low, not medium-high, to avoid bitter, burnt edges.
  • Drain wilted spinach in a sieve, pressing out liquid before mixing with onions.
  • Bake on the lowest oven rack for the last 10 minutes if the bottom looks pale.
  • Rest the baked galette 5 to 10 minutes so slices hold together when cut.