I gave Thanksgiving leftovers new life by making this fantastic savory galette. If you have leftover cranberry sauce, you can use that in place of the fig spread.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour, 10 minutes
1 tablespoon of olive oil
2 red onions, sliced thinly
2 sprigs of rosemary, leaves peeled off the sprig
Salt, to taste
1 puff pastry or pie crust
1 egg, whisked
1 teaspoon of water
3 tablespoons of orange fig spread
Brie, a few slices
3 tablespoons of roasted pumpkin seeds
Preheat the oven to 425 degrees.
In a skillet over medium heat, add olive oil. Once the pan is hot add the red onions, rosemary, and a large pinch of salt. Allow to cook down for 15 minutes, stirring occasionally until the onions are soft and translucent. Then turn the heat up to medium-high to allow the onions to caramelize for another 15 minutes. Set aside.
Lightly flour your workspace and roll out the puff pastry into an 8-10 inch circle.
Combine your whisked egg with water in a small bowl and set aside.
Lather on the orange fig spread, add your brie slices, then top with the caramelized onions. Bring edges of the dough up and over your filling, overlapping as needed to create about 1 ½ inch border. Brush the dough with egg. Gently place on a parchment paper-lined baking sheet and place in the freezer to chill for 10 minutes.
6. Bake the galette, rotating once until the crust is golden brown and cooked through, about 20 minutes. Once it's done, sprinkle the pumpkin seeds on top and allow to cool for a few minutes.