A Galette is a rustic french tart. The beauty of this tart is that it is free form, it doesn’t have to be perfectly round or perfectly anything but delicious. We made this a quick dinner by using already prepared pizza dough for a play on a classic French dish.
- 1 pizza dough
- 1 container Carolina Flavors Caramelized onions
- 1 package arugula
- ½ a lemon
- 1 4oz. Package Chevre
- 2-3 Tb. olive oil
- Salt and pepper
Preheat oven to 375 F. Using a light dusting of flour roll out your pizza dough thin, approximately 1/16 inch thick. Once rolled you can also gently stretch it using your hands.
Place dough on a parchment lined sheet tray, brush with a light coating of olive oil. sprinkle half the goat cheese in the center of the dough in a rough circle, leaving approximately two inches of dough on all sides with nothing on it. Next spread cold caramelized onions on top of goat cheese in an even layer. Top with the remaining goat cheese. For the crust you will take that excess dough and fold a three inch section over towards the center of the tart and the onions and cheese. Press down to crimp lightly. Continue by taking the end of the first fold and slightly overlapping it with the second. Go around until all edges are crimped.
Alternatively you can fold large sections for straight sides and a geometric look. The quickest way to give your galette an edge is by folding up large sections of the edge of the dough circle, overlapping them slightly. What you end up with, however, is not a circle but a hexagon.
Brush top of crust lightly with remaining olive oil and bake at 375 convection or 400 non-convection for 15 minutes, rotating half way through cooking.
While the tart is baking, add arugula to a mixing bowl, squeeze the juice of half a lemon over arugula, drizzle with olive oil and season with salt and pepper. Set aside.
When the tart is baked, remove from the oven and place on a cutting board. Cut into wedges, top with dressed arugula and serve for a refreshing summer dinner.