I have made this a few times during quarantine with different additions/toppings. A couple of tips that helped add more savoriness: 1. Like other bakers, the salt amount is too much, definitely scale down/use sparingly. I only used celery salt on the onions while they were cooking and kosher in the dough. 2. Add almond flour for a crunchier texture, my ratio was 1 C all purpose 1/2 C almond (rye also works). I also doubled the amount of folds with breaks in the freezer to really give it the extra flakiness. 3. Use different cheeses, comte, mozzarella, I've used it all. 4. Add the scallions with 10 mins left on the bake so they don't burn. 5. Balsamic glaze goes so well on top!

So, I got store-bought puff pastry because it's really good here in Europe and making puff pastry from scratch is a lot of work. I also used 8 green onions (and it was still a lot, 12 seems like overkill). Next time I would also not use as much butter, maybe 2 tbsp for the onions/garlic instead of 3. My stove is electric so it took sooo long to do the onions, I would maybe just leave it on medium heat instead of medium-low. All in all it turned out super great and I look forward to making it again with my little tweaks.

This recipe is not short on effort but holy cow is it worth it. The melty onions and garlic with the Dijon and Parmesan then topped with green onions makes magic. I had never made a pastry dough before but it came together easily (having a bench scraper is super helpful to keep warm hands out of the mix). I served it as an appetizer to company and it was devoured. Definitely for the more experienced in the kitchen but such a success.

This recipe is phenomenal. If you are a allium fan, this is for you sis. The dough is gorgeously flakey and tender, and it is my new go-to dough recipe for all things baking. I think using this dough as a pie crust could be legendary. The galette is super flavorful and was a big hit in my house. I am making it again today.

I've made this several times and it came out really well. Two sticks of butter is a lot for one recipe and it comes out very rich, but this still tastes great. I folded the dough twice the amount of times recommended to get that puff pastry type of crust. If using regular salt, make sure to use less than recommended, as Kosher salt is much less salty. Overall this is a great recipe with a great umami taste, and vegetarian!

I had an abundance of leeks and an onion that I wanted to use up, as well as some scallions, and decided to make this for lunch one day. Super easy, and super delicious! I added leeks on top because my scallions were a bit old, but one of the best things I've eaten during this shut down. Pro tip - put your mixing bowl in the freezer before you start mixing everything. It'll keep things much colder!

My partner took one bite and said, this is the best thing you've ever made. LOVED IT

It's a miracle! With these instructions (except I did use a good processor to cut the butter), and hearing Carla in my head say " just trust" from a previous tart recipe, this turned out spectacular. I envisioned endless fillings with this pastry dough. It was perfectly flaky, and browned beautifully on the bottom with zero sogginess. After many years I found my go to pastry dough. Thank you bon appetit!

Made this for a second time and have figured out a couple tips... if your house is really warm try putting your mixing bowl and rolling pin in the fridge for a bit before you use them. I also use WAY less salt than this recipe calls for in every step otherwise it's far too salty (might be a difference in types of salt but when I followed the directions it was just too much, even for Molly-types). Don't be surprised if it takes a whole hour and 20 minutes to get a crispy underside. And if you need to cook it for longer and your green onions start to get too dark just put a small piece of foil only over the onions to slow the browning in that area. Lastly, throw in an extra tablespoon of mustard and try stone ground for a bit of extra kick. All of this to say that I absolutely LOVE this recipe and have added it to my arsenal!

This was amazing! It's ramp season, and we found a mother load, so I used those for the scallion part, and mixed the leaves into the carmelized onion part. The pastry part was very simple since the video was very helpful! I wish there was a a tasty way with less butter. Might try it with oil and cross my fingers.

Because I am in the middle of selling my house AND quarantine, this was an amazing "use what you have" recipe. Used frozen puff pastry, frozen European butter, several onions and a shallot, and a few fresh herbs from the garden. WOW! I highly recommend this recipe. Since I generously used salted butter, did not add any of the salt.

Lovely crust. I used 1.5 tsp fine sea salt - 1 tsp would have been plenty. I also sautéed one bunch of chopped Swiss chard with the onions and garlic. When assembling I topped the veg with thinly sliced tomato because I had to use it. I used a gruyere blend of cheese instead of Parmesan and sprinkled just about a handful. 45 minutes baking time was perfect.

Anonymous from RI again - forgot to mention I left out the sugar in the dough and it was still magical so if you are or have a sugar free person just leave it out.

Fantastic dough recipe and my entire family loved this. A keeper.

This was great! Used salted butter because its what I had, and turned out a tad salty, so if you use salted butter, make sure to adjust the rest of the salt. Also threw a shallot in there! Worked wonderfully. Definitely a keeper.

My galette is so beautiful ! I added a leek with the onions because I had alium fever. Also I only had salted butter (covid shopping...) so I omitted salt completely and it balanced out just right. I have never in my life made such a flaky crust and the step by step pictures have taught me once and for all how to not overwork the dough. I cannot believe how perfect it turned out !

I just made this and hooooly moly this is surprisingly delicious. There's a ton of butter... what more do you need! I would definitely stay away from adding more salt than the recipe calls for. I followed the recipe exactly and it was almost too salty. But other than that, this is truly one of the most delicious things I've ever made.

My first time baking galette. It was quite daunting at first because I've never attempted to make any pastry dough but I'm super happy with how it turned out. I learned that it's absolutely important to keep the butter cold throughout the entire process.

Awesome!

Life in quarantine means eating down the fridge before buying more food... substituted homemade dough for a leftover store-bought pie crust and scallions for green onion. I was delightfully surprised by how tasty this recipe was, and how filling!

YUM! First time making a galette and turned out great! I did let my butter get a little warm (mostly because I was too impatient to chill it mid-roll) but despite a little butter melting out it tasted great. Agree with others that the 'well worn penny' instruction made me keep the galette in the oven a little longer than I should have but still loved it. Will make again!

Friends, this recipe is much easier than it seems! After Sohla posted a step by step video in Instagram, I decided to take the plunge, and make this. Unexpectedly brilliant. Full of flavor. I had to hold myself back from eating the whole thing once it came out of the oven. My only criticism is that the "well-worn penny" comment confused me, and I wish I had pulled the galette out just 2 minutes before I did. But, still delicious!

I made this recipe for some friends and it was a hit. Will definitely be making it again!

We've got a Flaky-McFlakerson over here as some test kitchen chefs would say. I am sold on laminating my dough, can't wait to try this technique with BA's best biscuits too! I halved the recipe to conserve my dwindling flour supply, producing a smaller galette which worked nicely and baked to perfection in around 35 minutes. Even if you are conserving flour, make sure to still generously flour your work surface (see Sohla's demo on the Basically Insta story) because I neglected to do so and struggled to transfer the dough to my baking sheet making the fold technique harder, but thankfully galettes are ~rustic~ anyhow! I used stone ground mustard because I didn't have dijon but would recommend scaling back the amount if you have to make a similar swap.

This is said with the understanding that all onions are different, all pans are different, all butters are different, all stove tops are different, hell- even the different heating elements on the same range are different. And we all define medium low a little differently. But my goodness, our onions took a lot more time to caramelize than the recipe implies it will. We must have stood by that damned stove for over a half hour by a fair measure. This recipe is delicious and simple, but I would recommend starting a little sooner than you think, lest you enjoy a late dinner like us. Not the end of the world, of course, and we highly recommend it all the same in our household.

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