Here's a recipe for your to make the next time you want something ridiculously delicious to eat. I would highly suggest these for your next get together (I plan to make them for my next book club meet).
The crust is the most incredible combination of crispy, butter and flakey. It's like you've died and gone to pie heaven.
I used my usual galette crust recipe (which I suggest using only for galettes. I made a pie with this recipe once and it didn't seem as magical). Anyways, I've used it here before, but I'll jot it down again for all you newbies.
1 1/2 cups flour
1 1/2 sticks cold butter (I used frozen butter and it worked out perfectly, you just have to cut it small enough to make the process a little easier)
1/4 teaspoon salt
1/3 cup ice water
1 tablespoon olive oil
2 small red onions
1 tablespoon butter (or red wine. I know those seem very different, but it's for flavor, and I prefer the taste of butter).
A handful of sage leaves (2 tablespoons chopped and leave some whole leaves to top).
A roll of goat cheese
Salt & pepper
• Preheat your oven to 425º
• Measure out the crust ingredients and combine with a pastry cutter. Set in the refrigerator while you make the filling
• Saute the onions in the olive oil on low. You want them to become caramelized, not browned. This process will take about 15 minutes. Meanwhile chop about two tablespoons of sage.
• Add the butter or wine, and deglaze (stirring to loosen all cooked on bits).
• Add salt, pepper and chopped sage.
• Turn off the heat and let this sit while you roll out your pastry crust.
• Separate the crust into as many pies as you want. On a piece of parchment paper, roll them out to about 2 inch wide circles.
• Place all your circles that are on parchment paper, onto a cookie sheet and refrigerate for about 10 minutes.
• Once they are cold again and your onions have cooled enough to not melt the dough assemble your pies. Place about a tablespoon or so of onions into the center, followed by a thin round of goat cheese and a sage leaf. Fold the edges of your crust in a circular pattern creating the edge of the galette.
• Cook for about 15 minutes at 425º. They pies are done when the edges are slightly browned.