Caramelized Onion & Pear Galette

Course Appetizer


  • 4 tbsp butter
  • 3-4 yellow onions thinly sliced
  • 1/2 tsp Traditional Balsamic Vinegar
  • 1/2 tsp brown sugar
  • 1/4 tsp whole grain mustard
  • 1 1/2 cup Fontina cheese grated
  • 1 tbsp fresh thyme
  • 1/2 lb apple chicken sausage sliced
  • 1 Bosc pear thinly sliced
  • 2/3 cup Gorgonzola cheese crumbled
  • 1 egg yolk lightly beaten
  • Packaged pie crust dough
  • Fresh ground pepper to taste


  • Heat butter over medium-low heat in sauté pan with lid. Add onions and salt. Cover and cook for 10 minutes, stirring occasionally. Uncover and increase heat to medium. Continue cooking for 20-25 minutes, until onions have turned a dark caramel color. Stir often and add balsamic, sugar and mustard and cook for 1 minute. Remove onions from pan and let cool.
  • Preheat oven to 375F degrees and place oven rack in center position. Place BONMAT™ on Perforated Baking Sheet and set aside. In a mixing bowl, combine Fontina cheese and thyme. Set aside.
  • Roll out dough onto ROUL’PAT® into 2 circles, 1/8″ thick. Transfer to BONMAT™ and begin layering ingredients but leaving a 2-inch border. Begin with caramelized onions, sausage, then layer pear slices in a circle. Add Gorgonzola, then Fontina/thyme mixture, then more Gorgonzola. Repeat with second galette.
  • Fold up border and pleat as you go around, keeping the center exposed. Brush border with egg yolk using Silicone Pastry Brush and season with pepper.
  • Bake for 35-40 minutes or until crust is golden brown and inside is bubbly. Cool for 8-10 minutes before drizzling balsamic over top.