Caramelized Onion & Fig Galette

Ingredients

1 9” rollable Pie Crust
1 Sweet Yellow Onion
1 tbs Olive Oil
1/3 cup White Wine
Dried Oregano
1 tsp Cornstarch
2 tbs Fig Jam
Sea Salt
Black Pepper
Dried Figs
Fresh Oregano

Slice your onion into fine half-moons. In a medium/high heat pot, let the sweet onion slices sweat until they become golden brown (about 5-7 minutes). Stir the onions so they evenly brown and reduce to become almost an onion jam (this will take approximately another 20 minutes). Once completely cooked down, deglaze the pan with White Wine, because much like my mother, Onions just LOVE White Wine.

Add a pinch of Sea Salt, Black Pepper & Dried Oregano & Corn Starch and cook on medium heat until Corn Starch is completely incorporated & set aside.

Pre heat the oven to 375°F

Place your pie crust flat on parchment paper & spread Fig Jam in an even 7.5-8” circle in the center of the crust.

Next, add an even layer of caramelized onion & top with sliced dried Figs.

Fold one piece of the pie crust over the layers and pleat around the remainder of the circle. (the filling should be touching the inner fold of the crust).

Brush the pleated pie crust with water and sprinkle with a bit of Sea Salt.

Bake for 25-35 minutes until the crust becomes golden brown..

Garnish with Fresh Oregano.

Serve immediately or at room temperature. You can also prep the pie, refrigerate overnight and bake and garnish for an easy brunch recipe. (allow pie to come to room temperature before baking for best results)