Ham & Gruyere "Galettzel" with Caramelized Onions
Recipe type: Appetizer, Main Course
Serves: 8 slices
Part pretzel, part galette, and all delicious. The ham & Gruyere "galettzel" with caramelized onions is the perfect solution for b-fast, lunch, or dinner.
  • Pretzel dough:
  • ⅔ cup / 158 mL Warm water (about 110 degrees)
  • 1 tablespoon Milk
  • 1¼ teaspoons Active dry yeast
  • 2½ tablespoons Brown sugar
  • 1 tablespoon Melted unsalted butter
  • ¼ teaspoon Kosher salt, plus more for sprinkling
  • 1 cup / 152 g All-purpose flour
  • 1 cup / 120 g Rye flour
  • 1 Egg + 1 tablespoon water (for egg wash)
  • Filling:
  • 1 Large onion, halved and thinly sliced
  • 1 tablespoon Olive oil
  • 1 tablespoon Unsalted butter
  • ¼ teaspoon Kosher salt
  • 6 oz / 180 g Thinly sliced deli ham, best quality
  • ¾ cup / 55 g Gruy√®re cheese, shredded
  1. For the pretzel dough:
  2. Combine the warm water, milk and yeast in a large bowl. Let stand for 5 minutes. Add brown sugar, melted butter, and ¼ teaspoon salt. Swirl to combine. Add flours and stir with a wooden spoon until all ingredients are combined. Turn dough out on a lightly floured surface and knead for 5-7 minutes or until the dough is pliable and no longer sticky. Add a bit more flour as you go if the dough sticks. Alternatively, you can mix the dough in a stand mixer with the dough hook attachment on medium low speed for 5 minutes.
  3. Form dough into a ball and place in a lightly oiled bowl. Loosely cover with plastic wrap and allow to rise at room temperature for 1 hour. The dough can be used immediately, or for best results refrigerated overnight.
  4. Meanwhile caramelize the onions. Melt the butter with the olive oil over medium low heat in a heavy bottom skillet, preferably cast iron. Add the onions and the salt and cook for 30-40 minutes, stirring occasionally. The onions are done when they're completely brown and some are beginning to crisp. If the onions are browning too quickly, or appear to be burning, lower the temperature.
  5. Preheat oven to 425 degrees. Dump dough onto a lightly floured surface. Roll dough into a 13 inch circle and transfer it to a parchment lined baking sheet. Arrange the caramelized onions over the dough, leaving a 1-1/2 inch border. Sprinkle half the cheese over the onions and arrange the ham over top of the cheese. Sprinkle the ham with the remaining cheese. Fold the edges of the dough up so they overlap slightly (see photo). Mix one egg with 1 tablespoon water in a small bowl and brush the edges of the dough with the egg wash. Sprinkle the edges lightly with Kosher salt. Bake for 20-25 minutes or until the edges are deeply brown and the cheese is melted. Allow to cool for 5 minutes before serving. The galette is best served hot or warm with a side of dijon- or honey- mustard.
Recipe by Just Warm Bread at http://www.justwarmbread.com/ham-gruyere-galettzel-with-caramelized-onions/