What you'll need

2 cups Immaculate Baking Co.™ organic all-purpose flour

1/4 teaspoon baking powder

3/4 teaspoon sea salt

3/4 cup cold butter, cut into pieces

1/2 cup cold buttermilk


1/2 cup butter

2 large sweet onions, cut in half and thickly sliced (4 cups)

1/4 cup Immaculate Baking Co.™ cane sugar

2 tablespoons balsamic vinegar

2 tablespoons fresh thyme leaves

1/2 teaspoon sea salt

8 slices bacon, crispy cooked, cut into 1-inch pieces

1 egg, slightly beaten

4 tablespoons crumbled chèvre (goat) cheese

45 mins prep time
2/20 hrs / mins total time
8 servings

  1. 1

    In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.

  2. 2

    Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.

  3. 3

    In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.

  4. 4

    Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.

  5. 5

    Using fork, poke holes in dough

  6. 6

    Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.

  7. 7

    Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.


Galette is French for a free-form tart. It can have savory or sweet filling.

Try cooking bacon in the oven! It’s quick, and there is little mess. Heat oven to 400°F. Place bacon slices on a rack placed on a foil-lined cookie sheet with sides. Bake 15 to 20 minutes or until desired doneness. Drain well on paper towels.

Docking, or poking holes in the bottom of a crust, allows the crust to bake evenly on the bottom.