Hi, it's just me.

Photoshoot in the Bahamas

I was invited by the Treasure Cay Art League to teach a painting workshop. The dates were set for February 8-12.......our flight on the 6th was canceled due to the impending snowstorm. We scrambled and left for Miami on the 5th

(we caught the last flight before the Philly airport was closed!)....and in Miami it was Superbowl weekend!
Amanda searched to find us a hotel room....we had to spend the night.....leaving for Abaco the next day. The workshop was a huge success. While I was teaching....Amanda was busy taking the photos of our new Spring line. Here are some of the out-takes, our condo.....the foliage....our week!

Amanda's Famous Onion Galette

We have had so many requests for Amanda's Famous Onion Galette Recipe!

So here it is! Enjoy!

It was so delicious that it was gone before could snap a shot......but it was right in the middle of the buffet! You'll have to use your imagination!

 

Onion Galette Recipe

Ingredients

Dough:
1 1/4 cups all-purpose flour
Pinch salt
8 Tbsp cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten

Filling:
2-3 onions (yellow, red, or shallots), sliced, about 2 cups
3 Tbsp unsalted butter, melted
2 tsp chopped fresh rosemary
Kosher salt and freshly ground black pepper
2 Tbsp whole-grain mustard

Directions

For the dough (make ahead): Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F.

For the filling: Sauté the onions in the butter over medium heat until soft and golden, about 10 – 12 minutes. Add the rosemary. Season with salt and pepper to taste. Cook for 1 minute more and remove from heat.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Distribute the onions evenly over the dough, leaving 1-2 inches from the edge. Starting with one side, fold the dough over the edge of the filling. Continue with each edge, pleating the dough as you go, until all edges have been folded over the filling. Bake until the crust is brown, about 45 minutes. Cool the galette briefly on a wire rack. Cut into wedges and enjoy!