- Olive Oil
- 2 Large Red Onions, sliced
- 1 Leek, cleaned & sliced
- 2 Cloves Garlic, smashed & minced
- 1 Red Bell Pepper
- 1 Tbsp. Balsamic Vinegar
- 3 Slices Thick Bacon
- 1 8oz. pkg. Mascarpone Cheese
- 1 5.5oz pkg. Gorgonzola
- 1 round Pate Brisee (1/2 the recipe; recipe follows)
- Half and Half
Make the pate brisee according to the directions and refrigerate. While waiting for it to chill in the fridge, add a drizzle of olive oil to a skillet and heat over medium heat. Add the onions, leeks, peppers and garlic and cook until they start to sweat. Add the balsamic vinegar and cook until the onions caramelize. Remove from heat. Add the bacon to that same skillet and cook the bacon until crisp, remove from heat. Mix the bacon, onion mix, mascarpone and most of the gorgonzola. (leaving enough to sprinkle on top.)
Preheat oven to 400°
Take one round of the pate brisee out of the fridge and roll out. Add the onion mix on to the center of the crust, leaving an inch or so blank around the edge to fold over. Start folding the edges up over the onion mix and overlapping to get around the galette. Brush the dough with half and half and dot the top with the remaining gorgonzola. Bake for 20-30 minutes until the crust is golden and the cheese is bubbly. Enjoy!
Great with champagne (what isn’t?) and a salad. Use the other crust for an apple galette or freeze.
Pate Brisee (A Martha Stewart Recipe; makes a great pie crust for pumpkin pie – Thanks Martha! 
)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small
- 1/4 cup ice water, plus more if needed
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
