Rustic Rosemary, Grape And Feta Galette With Caramelized Onions

• For the crust
• 1/2 stick cold, unsalted butter, cut into small pieces
• 1 cup all purpose flour
• 1 pinch salt
• 3 tablespoons ice water
• Preparing Grape, Feta and Caramelized Onion Filling and Assembling the Galette
• 1 medium onion, sliced thinly
• 1 cup feta, crumbled coarsely by hand
• 1 teaspoon fresh rosemary, minced
• 1 and 1/2 cups mixed green and red grapes
• 2 pinches freshly ground black pepper
• 2 pinches fine Kosher salt
• 1 splash olive oil

1. Cut together butter pieces and flour with a pastry cutter or food processor until you have a coarse meal. Add salt.
2. Stir with fork/process continuously while slowly adding water, 1 Tablespoon at a time, until the dough sticks to itself.
3. Form into a ball of dough, then roll out onto a flour-dusted surface into a 10 or 11 inch round.
4. Transfer rolled out dough onto a parchment paper-lined baking sheet, and add prepared filling (below).
5. Preheat oven to 350F. Caramelize onions in a small frying pan over low-medium heat with a tiny bit of olive oil and a pinch of salt. Stir every five minutes, adding a spoonful of water as needed if the onions begin to dry out. This should take about 30 minutes. After the onions are caramelized, allow to cool to lukewarm before proceeding with the next steps.
6. Scatter cooled caramelized onions in the center of the prepared dough circle, leaving about a one inch rim of uncovered dough all around. (This will be used to fold into a crust later.)
7. Scatter grapes in a single layer over the onions.
8. Mix crumbled feta and minced rosemary with a spoon, then scatter over and in between the grapes.
9. Now fold over the rim of uncovered dough to encase the filling, slightly overlapping each segment.
10. Lightly brush the crust with a small amount of cold water. Sprinkle a pinch of salt and freshly ground black pepper on the water-glazed crust and over the galette filling. Drizzle a small amount of olive oil over the filling.
11. Bake in preheated 350F oven for 40-45 minutes, until crust is golden and cheese starts to brown. Allow to cool for 15 minutes before serving.

crust, cold, flour, salt, water, preparing grape, onion, feta, fresh rosemary, mixed green, ground black pepper, kosher salt, olive oil

Taken from food52.com/recipes/19359-rustic-rosemary-grape-and-feta-galette-with-caramelized-onions (may not work)