Prep Time: 45 minutes
Cook Time: 35 minutes
Makes: 1 galette
Ingredients
Caramelized Onions:
- 2 tablespoons butter
- 2 onions, halved and sliced thin
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Crust:
- 2½ cups Blue Diamond Almond Flour, extra for dusting
- 1 egg + 1 egg white
- ½ teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon rosemary
- ½ teaspoon black pepper
- ½ cup Parmesan cheese
- 2 tablespoons olive oil
Toppings:
- 3 tablespoons goat cheese
- 5 slices prosciutto
- Fresh rosemary
Directions
Preheat oven to 350°F.
- Melt butter in a frying pan over medium-low heat until bubbling. Add onions and sugar.
- Let onions cook for about 45 minutes, stirring sporadically until they are brown and caramelized.
- Season onions with salt and pepper. Set aside.
- While onions are cooking, mix all crust ingredients together in a large mixing bowl until a dough forms. Shape crust into a dough ball.
- Dust parchment paper with almond flour and place dough ball in center. Cover dough ball with more flour and another sheet of parchment.
- Using a rolling pin, roll dough into a disk about ⅛-inch thin and roughly 10 inches in diameter. Peel off top piece of parchment.
- Spread onions on top of crust, leaving about a 1½-inch border. Gently fold the crust over the onions, pleating it on top of itself.
- Bake for 35 minutes, until crust is golden. Top with goat cheese, prosciutto and fresh rosemary.
