Cranberry Rum Orange Red Onion and Brie Galette

This is wonderful as an appetiser to start a special meal or as a main dish served with green veggies or a salad. We had it as our Christmas eve dinner starter.

If you’re making this for a dinner party I suggest you make the pastry and filling a day ahead to assemble and bake on the day.

Cranberry Orange Red Onion and Brie Galette

Pastry Ingredients:

2 eggs
1 stick butter (4 oz or 120g)
¼ cup parmesan cheese
2 ½ cups almond flour
½ cup coconut flour
1 tblspn xantham gum
2 tsp onion powder
1 tsp garlic powder

Ingredients

2 red onions, sliced
4 tblspn butter
1 cup cranberries
1 green apple, peeled and grated
1 orange, use zest and squeezed juice
2 tblspn rum
2 tblspn very good quality balsamic vinegar
2 tblspn brown keto sugar
1 tsp thyme or mint
1 round brie or camembert

To make pastry: place dry ingredients in mixer or food processor and cut in cold butter. Mix until butter rubbed in. Add parmesan cheese and 2 eggs and process until a dough forms. Wrap and place in fridge to chill while you make filling. Flatten the dough a bit before storing to make it easier to roll out.

In a decent sized pot, melt butter. Add sliced onions and cook until softened. Add cranberries, orange juice, rum, orange zest, grated apple. Stir gently. Add balsamic vinegar and sugar and stir. Let simmer about 25 minutes, gently stirring just a few times. Lastly stir in mint or thyme if you are using herbs and turn off stove.

Heat oven to 350⁰F or 180⁰C

Let onion filling cool quite a bit. Pop the brie in the freezer while you roll out the dough. The brie will be easier to slice. I wrapped my dough in parchment paper which I then used for baking on. On a big pizza pan, roll out the dough into a round but it does not have to have perfect edges. Hopefully you have a rolling pin, or press down with your hands until round-ish and flat. This is the beauty of a galette. Rustic and improvised!

Spread half the onion mix in the middle leaving a generous border of pastry open which you will fold in. Slice the brie into the onion mix. Top with the rest of your onion mix and then the rest of the brie slices. Use up all that brie!

Fold your pastry over and in towards the filling mix covering about ⅓ of the onion mix. If it’s hard to work with chill the pan in the fridge to firm up the pastry. Pinch closed any pastry “holes” on the sides. Brush pastry with beaten egg or milk/cream.

Place in the middle of your oven and bake for 25 to 30 minutes or until pastry is just turning golden.

Serve slices after letting galette rest about 10 minutes out of the oven.