A Hamburger Today
Caramelized Onion and Bayley Hazen Blue Galette from 'The Vermont Farm Table Cookbook'
If there's one thing that Vermont is known for (other than maple syrup), it's cheese. And one of the biggest names in the Green Mountain cheese game is Jasper Hill Farm. Known both for creating a shared aging cellar program and making their own fabulous cheeses, Jasper Hill is featured prominently in Tracey Medeiros's new Vermont Farm Table Cookbook. Their famously fudgy Bayley Hazen Blue gets a starring role in this caramelized onion galette—its complex grassy and peppery notes truly shine atop buttery pastry and sweet, soft caramelized onions.
Why I picked this recipe: Can't go wrong when mixing pie crust, caramelized onions, and an awesome blue cheese.
What worked: For such an elegant snack, this galette was super simple to put together. The enriched dough was a breeze to mix and roll out, and the only trick with the onions was patience.
What didn't: The onions took far longer than 35 to 40 minutes to caramelize. Figure on an hour to an hour and a half.
Suggested tweaks: If you can't get ahold of Bayley Hazen blue, you can substitute any one of your favorite blues. Don't like blue? The galette would also taste great with a crumbly goat cheese. Keep in mind that strong flavors are your friend here; you need them to balance out the sweetness of the crust and onions.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.