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Raclette and French Onion Galette

Raclette and French Onion Galette

A cheesy, savory French pastry
  • Raclette and French Onion Galette 1
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Similar to a tart, a galette is a traditional French pastry that’s stuffed with sweet or savory fillings, and boasts a crust that’s more free-form and handmade than a classic pie. For this cheesy rendition, we’ve made our own dough and filled it with a hearty helping of bold French Raclette and Jambon de Bayonne--a silky ham that’s not unlike prosciutto--and topped it with sauteed mushrooms and fingerling potatoes, a sprinkle of Comte cheese, and a dollop of French Onion Confit for a sweet finish.

Raclette and French Onion Galette
A cheesy, savory French pastry
  • Prep Time : 20 min
  • Cook Time : 40 min
  • Total Time : 1 hr
  • Serves 2-4


  • For the Dough:
  • 1 ¼ cups All Purpose Flour
  • ½ tsp. Kosher salt
  • ½ cup Cold Unsalted Butter, cut into small cubes
  • ¼ cup Creme Fraiche
  • 2 tsp. Lemon juice
  • ¼ cup Ice water


  1. Whisk together the flour and salt in a medium bowl. Toss in the cubed butter and cut into the dry mixture until it resembles a coarse meal an the butter pieces are no larger than the size of peas.
  2. In another bowl, whisk together the creme fraiche, lemon juice and ice water.
  3. Create a well in the flour mixture and add the wet ingredients, stirring until the dough begins to clump together.
  4. Transfer to a clean, dry surface and knead the dough until it comes together fully. Flatten into a disc and refrigerate for 1 to 2 hours.
  5. Heat a large skillet over medium high heat and add the olive oil, followed by the mushrooms. Take care to ensure they are in single layer and that no mushrooms overlap. Saute the mushrooms, stirring occasionally until they’ve released their moisture and started to brown and caramelize. Season with salt and pepper and remove from the heat.
  6. Melt the butter in the pan and saute the fingerling potatoes as you did the mushrooms. Once they are softened and slightly caramelized, remove from the heat. Add the garlic and cook it in the butter for an additional minute until fragrant.
  7. Deglaze the pan with the dry sherry, scraping any brown bits that may have formed. Toss the mushrooms back into the pan, toss to coat and set aside off the heat.
  8. Preheat the oven to 400 F.
  9. Line a baking sheet with parchment and remove the dough from the refrigerator. Roll out the dough to a ¼” thickness on a lightly floured work surface. Transfer the rolled dough to the prepared baking sheet.
  10. Grate or slice the Raclette and layer it in the center of the rolled out dough, leaving roughly a two inch border around the outside. Layer a few slices of Jambon de Bayonne over the cheese.
  11. Spoon the garlicky mushroom mixture over the cheese and ham and follow by arranging the potato slices in concentric circles. Top with dollops of French Onion Confit before folding the edges of the dough up and in to form the border that encloses the filling of the galette.
  12. Brush the dough with the egg wash and finish by grating the Comte over the entire galette.
  13. Bake for 35-45 minutes, rotating halfway through until the pastry is golden brown and the filling is bubbling.
  14. Top with diced chives before serving.

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