Description
A rustic yet elegant galette filled with tender slices of seared steak, sweet caramelized onions, and melted Gruyère cheese, all wrapped in a golden, flaky pastry crust.
Ingredients
Scale
- 8 ounces flank steak, seared and thinly sliced
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup beef stock
- 1 teaspoon fresh thyme
- Salt and black pepper, to taste
- 1 sheet pastry dough, homemade or store-bought
- 1/2 cup Gruyère cheese, shredded
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil and butter. Add onions and cook slowly until caramelized, about 20 minutes.
- Stir in garlic, beef stock, thyme, salt, and pepper. Simmer until most of the liquid is absorbed.
- In the same skillet, quickly sear the steak slices for 1–2 minutes per side. Remove and let rest.
- Roll out pastry dough on parchment. Spread onions in the center, leaving a 2-inch border.
- Arrange steak slices on top and sprinkle with Gruyère cheese.
- Fold pastry edges over the filling, pleating as you go. Brush crust with beaten egg.
- Bake for 30–35 minutes until golden brown. Let cool for 5 minutes before slicing.
Notes
- Caramelize onions slowly for the richest flavor.
- Chill the pastry before baking to ensure flakiness.
- Slice steak thinly against the grain for tenderness.
- For extra flair, garnish with fresh thyme before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg