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Wednesday, June 25, 2014

Caramelized Sweet Onion & Pepper with Feta Cheese Pastry Galette and Speedy Sweet Onion & Tomato Jam

Hi Everyone!! Been MIA for some time now, due to some busy life journeys with my family. The past absent years have been very busy for my family. We have had some sad times, but thankfully mostly filled with more good times and welcome additions. My middle son and youngest daughter left the happy nest some years back. They are now happily married. Plus I can now announce I am finally a grandmother to 2 beautiful grand babies. Feeling so blessed and thankful.

Finally got back, to another of my lifes joys besides my family and that is cooking and baking. Wanted to share with you all one of my families favorite recipe.

**Would greatly appreciate your help with a "One-Time-Vote" for my recipe below..Voting is on Facebook: "Vidalia Onions " page...Please Click "Like" to like the page and Please Click "V Culinary Challenge" box on top of page to go vote

then Please Click the VOTE Button...Scroll Down to My Recipe Below to Vote for my Recipe..Thank You All So Very Much for your Help!! and I know you'll all enjoy seeing and reading all the flavors and taste from delicious Vidalia Onion Page on Facebook and Vidalia Onion Website too :-)

Caramelized Sweet Onion & Pepper with Feta Cheese Pastry Galette and Speedy Sweet Onion & Tomato Jam

Recipe Picture:
Caramelized Sweet Onion & Pepper with Feta Cheese Pastry Galette
     and Speedy Sweet Onion & Tomato Jam

Prep Time: 30 Minutes
Bake Time:  30 Minutes
Yields:  8 to 10 Servings


(For Sweet Onion & Tomato Jam)-

2 tablespoons unsalted butter,
1 cup Sweet Vidalia Onions, finely chopped,
1/2 teaspoon salt,
2 tablespoons cornstarch,
1 pound ripe plum tomatoes, peeled, seeded and chopped,
1 can (14.5-oz.) diced tomatoes, drained,
1/4 cup packed brown sugar,
2 tablespoons granulated sugar,

(For Feta Cheese Pastry –one crust)-

1 1/4 cups all-purpose flour,
1 teaspoon granulated sugar,
1/2 teaspoon salt,
4 ounces feta cheese, crumbled,
1/4 cup vegetable shortening,
1/4 cup firm unsalted butter, cut into 1/2-inch cubes,
1/3 cup ice water,

(For Caramelized Sweet Onion & Pepper Filling)-

2 tablespoons unsalted butter, divided,
1 tablespoon olive oil,
3 cups Sweet Vidalia Onions, chopped,
1 cup green bell pepper, seeded and chopped
2 cloves garlic, minced,
1 1/2 teaspoons fresh thyme leaves,
1/2 teaspoon salt,
1/2 teaspoon ground white pepper,
4 ounces goat cheese, crumbled,
1 large egg, beaten,
2 tablespoons all-purpose flour,
1/2 cup half-and-half,

(For egg wash baste)-

1 large egg, beaten,
2 tablespoon cold water,
1 teaspoon granulated sugar,

Preparation directions:

Prepare sweet onion & tomato jam. Melt 2 tablespoons butter into a large skillet, over medium heat. Add 1 cup sweet onions and 1/2 teaspoon salt into melted butter, cook for 3 to 4 minutes, or until onions is translucent and cooked, stirring frequently. Sprinkle in cornstarch into cooked onions and stir until blended. Stir in plum tomatoes, canned diced tomatoes, brown sugar and 2 tablespoons granulated sugar into cooked onions and cook an additional 5 minutes longer, or until sweet onion and tomato jam mixture has thicken and is heated thoroughly, stirring occasionally. Spoon sweet onion & tomato jam mixture into a small serving bowl and place in refrigerator to set and chill.

Prepare feta cheese pastry for one crust. Add 1 1/4 cups flour, 1 teaspoon sugar and 1/2 teaspoon salt into a food processor. Pulse 4 times to combine. Add shortening and firm butter cubes and pulse an additional 10 times to combine until mixture resembles coarse meal crumbs. Add crumbled feta cheese and 3 tablespoons ice water and pulse an additional 10 times. Add remaining ice water, 1 tablespoon at a time, and continue to pulse together until pastry dough forms.  Place pastry dough over a lightly floured work surface and form into an 8-inch disc. Wrap pastry dough disc with plastic wrap to cover and place in refrigerator to chill.

Meanwhile, prepare caramelized sweet onions & pepper filling. Melt 1 tablespoon butter along with heating 1 tablespoon olive oil into a large skillet, over medium heat. Add 3 cups sweet onions, cook for 6 minutes, or until sweet onions have become translucent and caramelized, stirring frequently. Add remaining 1 tablespoon butter, green bell pepper, garlic, thyme leaves, 1/2 teaspoon salt, and white pepper into caramelized onions and continue cooking an additional 2 to 3 minutes longer, or until vegetable mixture is cooked through. Sprinkle crumbled goat cheese over top of vegetable mixture and remove skillet from heat temporality. In a small bowl, whisk together 1 beaten egg, 2 tablespoons flour and half-and-half until well blended. Return skillet to medium heat. Stir egg and half-and-half mixture into caramelized sweet onion & pepper filling mixture until combined and cook an additional 1 to 2 minutes, or until filling mixture has thickened. Remove skillet with filling mixture from heat; set aside.

Heat oven to 375 degrees F. Line a large baking sheet pan with sides or jelly-roll pan with parchment paper.  Remove plastic wrap for pastry dough disc and place dough in the center of lined pan. Using a rolling pin or finger tips, roll or shape dough into a 14-inch circle. Spoon and spread warm filling mixture into the center of dough circle and spread filling evenly to 2-inches from edge of dough. Carefully, fold edges of dough over filling. In a small bowl, prepare egg wash baste; whisk 1 beaten egg and 2 tablespoons water together until blended. Using a pastry brush, lightly brush egg wash baste over the folded edges of dough. Discard any unused leftover egg wash. Sprinkle moistened egg wash basted dough edges evenly with 1/2 teaspoon granulated sugar.

Bake 25 to 30 minutes, or until crust is golden brown and filling is baked through. Remove from oven and place pan over cooling rack to allow galette to set. Cut galette into 8 wedge slices and serve with chilled sweet onion & tomato jam.

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