A rustic parmesan & caramelized onion crostata to add to your summer menus this season! It’s the perfect accompaniment to some grilled meat and a big salad. Flaky, buttery homemade parmesan dough surrounding sweet caramelized onions and baked until golden. Topped with more freshly grated parmesan cheese. The flavors are simple, but it is oh so delicious.
During the summertime, I absolutely love making galettes or crostatas for a simple, rustic dessert with different seasonal fruits. This honey strawberry galette is my go-to. They’re versatile and highlight in-season produce so beautifully. I wanted to create a savory recipe, one that would perfectly complement some meat on the grill.
Caramelized onions seemed like the best way to go. And the result was this mouthwatering parmesan & caramelized onion crostata that I hope will become a staple side dish for you!
caramelized onion crostata – the details
The crostata process starts by making a simple dough. I swapped the sugar in my sweet recipe for a little bit of parmesan cheese to make the overall flavor of the crostata more savory. The entire thing comes together in the food processor, making this somewhat of a fool-proof dough. You’ll mix it up, press it into a flat disk, and then chill it for about 45 minutes. You want the dough nice and cold when it hits the hot oven so it turns out as flaky as possible.
Meanwhile, you’ll caramelize some onions on the stovetop. I’m using a combo of red onions, leeks, and shallots for a mix of onion flavor. Use what you have. Vidalia onions would be great as well. Along with olive oil and salt, we’re adding a little balsamic vinegar and honey to help the rich onion flavor shine through.
Once the dough has chilled and the onions have cooled, you’ll assemble the crostata on a sheet pan, brush the edges with an egg wash + a pinch of flaky sea salt, and bake until golden. Easy as that. It should be rustic and kind of messy, with lots of parmesan grated over top.
Serve it with this grilled flank steak or maybe these grilled lamb chops, with a refreshing cucumber salad on the side!
PrintParmesan & Caramelized Onion Crostata
a simple crostata made of flaky, buttery homemade parmesan dough and caramelized onions baked until golden
servings: 4-6
Ingredients
Parmesan Dough
- 6 oz all-purpose flour
- 1 ½ oz grated parmesan cheese
- ½ tsp kosher salt
- 1 stick (4 oz) butter, cold + cubed
- ¼ cup ice cold water
Caramelized Onion Crostata
- 4 tbsp olive oil
- 2 large red onions, thinly sliced (2 lbs total when sliced)
- kosher salt
- 1 large leek, thinly sliced
- 2 shallots, thinly sliced
- ¼ cup balsamic vinegar
- 1 tbsp honey
- 1 egg yolk + 1 tbsp water, combined
- flaky sea salt
- garnish: freshly grated parmesan cheese + cracked black pepper
Instructions
Parmesan Dough
- Combine the flour, parmesan, and salt in a food processor. Pulse until combined. Add the cold, cubed butter. Pulse until coarse crumbs are formed.
- With the processor running, drizzle in the water. Continue to blend until the dough starts to pull away from the sides of the bowl.
- Immediately gather the dough and form it into an even, flat disk. Wrap the dough with plastic wrap and chill for 45 minutes.
Caramelized Onion Crostata
- Heat a 12” skillet over medium heat. Add 2 tablespoons of olive oil. Add the red onions and a good pinch of salt. Cook for 10 minutes, stirring often.
- Add the leeks, shallots, and 2 more tablespoons of olive oil. Stir well and continue to cook for about 10 more minutes, or until the onions are caramelized and tender (stir often and watch them closely so they don’t burn). Stir in the balsamic vinegar and honey. Turn the heat to medium-low and cook for about 5 more minutes. Turn off the heat and let cool.
- Preheat the oven to 425°F. Once the dough has finished chilling, allow it to sit at room temperature for about 5 minutes to slightly soften. Use a rolling pin to gently roll the dough out onto a floured surface (aim for a 12” circle). Carefully transfer the dough to a sheet pan lined with parchment paper.
- Mound the caramelized onions in the center of the dough, spreading them out evenly and leaving a 1” edge. Fold the dough over the onions around the edge, pressing any cracks together as needed.
- Brush the egg yolk + water mixture onto the dough around the edges. Sprinkle the edges with flaky sea salt. Bake the crostata for about 24-26 minutes, or until the edges are crisp and golden.
- Serve the galette with a drizzle of olive oil, freshly grated parmesan cheese, and cracked black pepper over top.
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