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Caramelized Onion and Pear Galette with Balsamic Glaze

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 Caramelized Onion and Pear Galette with Balsamic Glaze
Recipe for the week of November 16, 2026 to November 20, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish
Prep Time 40 minutes
Cook Time 28 minutes
Servings
8 servings
Ingredients
Galette Dough
  • 2 cups all purpose flour
  • 1 teaspoon Salt
  • 8 tablespoons butter softened and at room temperature
  • 1 egg yolk
  • 3 1/2 tablespoon water
Galette Filling
  • 4 tablespoons butter
  • 4 yellow onions thinly sliced
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon Dijon Mustard
  • 1 pear thinly sliced
  • 2 hotdog links sliced
  • 1/4 cup grated parmesan cheese
  • 4 ounces crumbled goat cheese
  • 1 bunch fresh thyme chopped
Egg Wash
  • 1 egg beaten
  • 1 tablespoon water
Balsamic Glaze
  • 2 cups balsamic vinegar
  • 1/2 cup brown sugar
Course Main Dish
Prep Time 40 minutes
Cook Time 28 minutes
Servings
8 servings
Ingredients
Galette Dough
  • 2 cups all purpose flour
  • 1 teaspoon Salt
  • 8 tablespoons butter softened and at room temperature
  • 1 egg yolk
  • 3 1/2 tablespoon water
Galette Filling
  • 4 tablespoons butter
  • 4 yellow onions thinly sliced
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon Dijon Mustard
  • 1 pear thinly sliced
  • 2 hotdog links sliced
  • 1/4 cup grated parmesan cheese
  • 4 ounces crumbled goat cheese
  • 1 bunch fresh thyme chopped
Egg Wash
  • 1 egg beaten
  • 1 tablespoon water
Balsamic Glaze
  • 2 cups balsamic vinegar
  • 1/2 cup brown sugar
Instructions
  1. Preheat oven to 425°F. Line baking sheet with parchment paper. Set it aside.
Crust
  1. In a small bowl, combine flour, salt, and softened butter. Mix for 2 minutes or until flour mixture is crumbly.
  2. Add the egg yolk and a tablespoon of water at a time. Once, it is all combined. Make a ball of dough. Add more water if dough still dry.
  3. Wrap the dough with plastic wrap and refrigerate for 1 hour until dough is lightly firm.
  4. Take the dough out of the refrigerator and place dough on a clean surface. Using a rolling pin, start rolling the dough into a round thick circle. Place the dough on a prepared baking sheet. Set it aside.
Filling
  1. Heat a nonstick pan to a medium low, add the butter and onions. Cover and cook for 10 minutes, stirring occasionally. Then, uncover, continue cooking and stirring often until the onions have turned dark caramel color. When almost ready, add the balsamic, brown sugar, and mustard, stir and cook for an additional minute. Transfer the onions to a bowl and set aside.
  2. Pat pears dry with paper towels and thinly slice. Set aside.
To Assemble
  1. Scoop 2 tablespoons of caramelized onions on top of the galette dough then add 3-4 pieces of thin pears along with hot dog links. Cover with grated cheese, crumbled goat cheese, and sprinkle chopped thyme.
  2. Fold up the border of your galettes and pleat as you go around, keeping the center exposed. Then, brush your egg wash around.
  3. Bake for 28 minutes or until golden brown and filling is fully baked.
  4. Take galette out of the oven to cool. Drizzle with balsamic glaze on top. Enjoy!
Balsamic Glaze
  1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to boil.
  2. Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
  3. Using glaze drizzling the galette.