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Galette is an open-face pastry that can be stuffed with sweet or savory options. This Christmas galette is filled with a festive combination of sweet caramelized balsamic onions and creamy brie cheese. It's the perfect dinner option for the holidays!
The dough is very fragile but as long as it's properly chilled, it will be easy to roll out and work with. I prefer freezing the dough rather than refrigerating as it's faster. Once after making the dough and then again briefly after rolling it out.
The filling is made with sweet caramelized onions cooked with balsamic vinegar, thyme and low-carb sweetener. I used Allulose, which caramelizes just like sugar, but you can use other options such as Erythritol, Swerve or Xylitol.
One serving may look quite small but I can assure you that it's very filling. You can always serve it with a simple side salad of a bowl of dressed greens.
If you're watching your carb intake, avoid thick, aged balsamic vinegar as it's quite high in sugar. To learn more about vinegar, the best options for a low-carb diet and health effects, read this article: Beyond Diabetes
Health Benefits of Vinegar.
If you like galettes, try this savory Mushroom & Ricotta Keto Galette and Low-Carb Roasted Tomato Galette or Low-Carb Summer Berry Galette for a sweet option.
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs8.5 grams
Protein20.3 grams
Fat56.9 grams
Calories635 kcal
Calories from carbs 5%, protein 13%, fat 82%
Total carbs15.9 gramsFiber7.4 gramsSugars5.6 gramsSaturated fat23.1 gramsSodium281 mg(12% RDA)Magnesium126 mg(31% RDA)Potassium460 mg(23% EMR)
Ingredients (makes 6 servings)
Filling:
- 2 large red onions (300 g/ 10.6 oz)
- 1/2 stick unsalted butter (57 g/ 2 oz)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp Allulose or Erythritol (10 g/ 0.4 oz)
- 1 tsp fresh thyme, plus more for garnish
- 1 round brie cheese, sliced (200 g/ 7.1 oz)
Crust:
- 2 1/2 cups almond flour (250 g/ 8.8 oz)
- 4 tbsp coconut flour (32 g/ 1.1 oz)
- 2 tsp xanthan gum
- pinch of sea salt
- 1 stick cold unsalted butter (113 g/ 4 oz)
- 2 large eggs, plus 1/2 egg for brushing on top
Instructions
- Peel and slice the red onions. Place the butter in a hot skillet and let it melt over a low heat. Add the onions and fry on medium heat for 15 minutes.
- Add the balsamic vinegar, Allulose (or Erythritol) and thyme leaves. Gently cook on low-medium heat for 30 to 40 minutes, stirring regularly, until completely soft and caramelized. When done, set aside.
- To make the crust, place the almond flour, coconut flour, xanthan gum, salt and cold butter into a food processor.
- Add 2 eggs and process until smooth dough forms.
- Wrap in a piece of cling film, flatten with your hands and refrigerate for 1 to 2 hours or freeze for 20 to 30 minutes, until firm and easy to roll out.
- When the dough is ready, place it on a strong piece of parchment paper. Roll the dough into an oval, flat crust, about 40 x 30 cm (15 x 11 inch). To prevent the dough from sticking, use a silicon covered rolling pin or wrap it in a piece of cling film. The crust will be fragile when the dough warms up. Carefully transfer into the freezer for 10 minutes or in the fridge for 30 minutes.
- Meanwhile, slice the brie. If you want the brie to be less melted once you bake it, place the slices on a tray lined with parchment paper and freeze for 15 minutes.
- Transfer the chilled dough in a large baking tray. Add most of the caramelized onion on top of the crust, leaving about 5 cm (2 inches) from the sides uncovered. Add sliced brie and then the remaining caramelized onions.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Beat the remaining egg. Fold the dough over the filling and then brush the edges with the remaining beaten egg. Place in the oven and bake for 15 minutes, rotating the tray halfway to ensure even browning.
- Remove from the oven and set aside to cool down for a few minutes before slicing. Optionally, garnish with fresh herbs such as thyme or basil and serve with a bowl of dressed greens. Eat warm or cold. To store, refrigerate for up to 5 days.
Caramelized Onion & Brie Galette
Step by Step
Ingredients
- 2 large red onions (300 g/ 10.6 oz)
- 1/2 stick unsalted butter (57 g/ 2 oz)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp Allulose or Erythritol (10 g/ 0.4 oz)
- 1 tsp fresh thyme, plus more for garnish
- 1 round brie cheese, sliced (200 g/ 7.1 oz)
- 2 1/2 cups almond flour (250 g/ 8.8 oz)
- 4 tbsp coconut flour (32 g/ 1.1 oz)
- 2 tsp xanthan gum
- pinch of sea salt
- 1 stick cold unsalted butter (113 g/ 4 oz)
- 2 large eggs, plus 1/2 egg for brushing on top
Instructions
- Peel and slice the red onions. Place the butter in a hot skillet and let it melt over a low heat. Add the onions and fry on medium heat for 15 minutes.
- Add the balsamic vinegar, Allulose (or Erythritol) and thyme leaves. Gently cook on low-medium heat for 30 to 40 minutes, stirring regularly, until completely soft and caramelized. When done, set aside.
- To make the crust, place the almond flour, coconut flour, xanthan gum, salt and cold butter into a food processor.
- Add 2 eggs and process until smooth dough forms.
- Wrap in a piece of cling film, flatten with your hands and refrigerate for 1 to 2 hours or freeze for 20 to 30 minutes, until firm and easy to roll out.
- When the dough is ready, place it on a strong piece of parchment paper. Roll the dough into an oval, flat crust, about 40 x 30 cm (15 x 11 inch). To prevent the dough from sticking, use a silicon covered rolling pin or wrap it in a piece of cling film. The crust will be fragile when the dough warms up. Carefully transfer into the freezer for 10 minutes or in the fridge for 30 minutes.
- Meanwhile, slice the brie. If you want the brie to be less melted once you bake it, place the slices on a tray lined with parchment paper and freeze for 15 minutes.
- Transfer the chilled dough in a large baking tray. Add most of the caramelized onion on top of the crust, leaving about 5 cm (2 inches) from the sides uncovered. Add sliced brie and then the remaining caramelized onions.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Beat the remaining egg. Fold the dough over the filling and then brush the edges with the remaining beaten egg. Place in the oven and bake for 15 minutes, rotating the tray halfway to ensure even browning.
- Remove from the oven and set aside to cool down for a few minutes before slicing. Optionally, garnish with fresh herbs such as thyme or basil and serve with a bowl of dressed greens. Eat warm or cold. To store, refrigerate for up to 5 days.
Nutrition (per serving, 1 slice)
Calories635kcal
Net Carbs8.5g
Carbohydrates15.9g
Protein20.3g
Fat56.9g
Saturated Fat23.1g
Fiber7.4g
Sugar5.6g
Sodium281mg
Magnesium126mg
Potassium460mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 8.5 g | 20.3 g | 56.9 g | 635 kcal |
| Onion, red, fresh |
| 3.3 g | 0.6 g | 0.1 g | 20 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Allulose, natural low-carb sweetener |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Thyme, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheese, brie |
| 0.2 g | 6.9 g | 9.2 g | 111 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 3.7 g | 8.9 g | 21.9 g | 246 kcal |
| Coconut flour, organic |
| 0.6 g | 0.9 g | 0.8 g | 20 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Psyllium husk powder |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.2 g | 15.3 g | 135 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 2.6 g | 2 g | 30 kcal |
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