Let me qualify this recipe by saying that I really hate food that comes in packages, already mixed up. But, when you are sick, you just need easy. So, I cheated. I used a mix. I have a cold and I didn’t want to slave away over the stove. I wanted to assemble and toss in the oven. This recipe is the result of one of those I have nothing to eat but lots of food moments.
I am calling this a gallette because it sounds fancy. It could have been a flat bread, a pizza or a tart. By calling it a gallette, I elevated it into more than a 5 minute sick meal. It became French.
Caramelized Onion & Ricotta Gallette
[box]I find that my pantry tends to have some items that many people don’t keep around – I caramelize onions in large batches and keep them in the fridge, I happened to have made ricotta last week with my mom and I have some decent size herb plants that I picked up last weekend. But, let this recipe serve as an inspiration to you, let it be an outline for how to throw together an easy dinner.[/box]
- 1 package Chebe Pizza Crust
- 2 eggs
- 2 T olive oil
- 1/8-1/4 cup water
- 1/2 cup ricotta
- 1 cup caramelized onions
- 1 T chopped fresh sage
- 2-3 sprigs fresh thyme
- 1/4 cup shredded mozzarella
Preheat the oven to 400. Mix eggs, Chebe mix and oil. Add water until the dough comes together into a ball. The dough will stand up to rolling and will no longer be crumbly. I used 1/8 cup. Roll the dough out on a greased baking sheet into 1/4″ thick sheet and a round-ish shape. Perfection is unnecessary, that is where this recipe gets its charm.
Spread the ricotta in a nice thick layer, leaving about 2-inches around the edge. Next, spread a nice thick layer of caramelized onions. Sprinkle with the mozzarella and herbs. To finish, fold up the edges so that they overlap the filling.
Bake 20-30 minutes. The crust doesn’t get too golden looking, so when the cheese looks good and done the crust is probably done too.