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The trick to making this simple, stylish dish taste incredible is this: Don’t rush. You want to really caramelize the onions to give the galette a silky texture and deep, rich, decadent flavor. But when you’re done, you’ll have a rustic, free-form version of a savory tart that’s pretty enough to serve guests. Or make one for yourself on a quiet Sunday, and keep leftovers for weekday lunches. You can serve it with a slice with a simple side salad for a vegetarian-friendly lunch or dinner, or pair with your favorite eggs for a decadent brunch.
Dining and Cooking