Onion Galette, Sesame Whole Meal Crust

A simple galette, a flat sweet or savory tart, is a go-to dish I rely on for special occasions and everyday meals. For this Onion Galette, I’ve adapted my favorite dough recipe from Jacques Pepin’s Art of Cooking to feature stone ground whole wheat flour and sesame seeds. When rolled out thin and baked, it’s good enough to eat on its own as a savory cracker.  A layer of onions adds some sweetness and gives me the excuse to eat an extra slice or two. (“It’s a good vegetable,” as Jacques would say.) If you can find small red onions, use them.  They look stunning.

Serve the galette with a salad and a glass of wine.  Or make the galette into a more substantial first course. Use more onions; it could take half again as many slices as I use here.  Or alternate thin slices of tomato and zucchini with the onions.  Sprinkle the crust with crumbled goat cheese or grated Gruyère before you add the onion slices.

September is National Whole Grain Month and a good time to look for ways to eat more unrefined grains.