Fromage Blanc, Tomato & Caramelized Onion Galette
Our tangy and savory Garlic Olive Fromage Blanc serves as the foundational layer for a rustic galette that is bursting with right-off-the-vine tomato flavor. The freshly made pastry dough is buttery and flakey, and is super simple to bring together using a food processor. Sub out packaged pie dough if you’re not pastry-inclined!
- 1 1/4 cups all-purpose flour
- ½ tsp. salt
- 10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut
into 1/2-inch pieces
- 2 TB ice water, plus more as needed
- ¾ Cup Face Rock Garlic Olive Fromage Blanc
- ¾ Cup Freshly Grated Parmesan Cheese
- 4 large tomatoes, sliced 1/4″ Thick
- 1 medium Onion, peeled and sliced
- 1 TB Olive Oil
- 2 TB White Wine
- 1 tsp Rosemary, chopped
- 2 TB Basil, julienned or chopped
Make your galette dough. Combine the flour and salt into the bowl of a food processor and pulse a few times to combine. Add the chilled butter and pulse until the mixture resembles coarse meal. Add 2 TB of ice water and pulse 3 or 4 times, or until the dough holds together when squeezed with your fingers, but is not sticky. If it is still crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a ½ inch thick disk. Wrap with plastic wrap and refrigerate for 1 hour or up to overnight.
Line a large baking sheet with a double layer of paper towels. Lay out the tomato slices in a single layer on the baking sheet and sprinkle with salt. Flip the tomatoes over and sprinkle second side with salt. Allow the tomatoes to sit for 30 minutes. Pull Fromage from the fridge to soften. While tomatoes are draining, pull the Fromage from the fridge to soften, preheat the oven to 400°F, and caramelize the onions.
Heat oil in a large skillet over medium heat. Add the onions and stir to evenly coat with oil. Reduce heat to low, cover the pan and steam the onion for 10 minutes, stirring occasionally. Uncover the onions, add white wine, and lightly salt and pepper. Continue to cook the onions until they are browned and the pan is nearly dry, about 10-15 minutes.
Garlic Olive Fromage Blanc: Our Garlic Olive Fromage Blanc took home the 3rd place ribbon at the 2015 American Cheese Society Awards in its category.
Similar to cream cheese (but with less fat and less processing), our Garlic Olive Fromage Blanc is a soft, fresh, spreadable cheese that stands out with a savory and unforgettable combination of garlic and black olives.
Classic Fromage Blanc: Like cream cheese, our Face Rock Fromage Blanc Original flavor is a soft, fresh, spreadable cheese with a hint of sweetness. Swap out for cream cheese in recipes. Perfect when paired with your breakfast bagel or drizzled with honey over pears or apples!