Spring onions are mildly-flavored young onions, harvested before the bulb has had a chance to swell. Both the green tops and the small white bulb are edible, and are excellent raw or cooked. Here, we’ve paired them with a yummy gruyere cheese, and created a perfect spring meal. Pair with Reuling Vineyard Chardonnay.
- 1 1/4 cup of flour
- 1/2 teaspoon of salt
- 1 stick of butter, cut into small (1/2-inch) cubes, chilled
- ¼ cup of ice water (maybe more)
- 3 tablespoons of olive oil
- 2 bunches spring onion, thinly sliced
- 1 cup of gruyere, grated
- ¼ cup crème fraiche
- 1 egg, beaten
1. Preheat the oven to 400F.
2. In a food processor, pulse the flour and salt until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
3. Turn out onto a clean surface. Use your hands to form the mixture into a disc. Do not over-knead. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for at least 30 minutes.
4. Heat olive oil in sauté pan over medium heat. Saute green onions for 5 minutes, stirring constantly. Season to taste with salt and pepper. Transfer onions to mixing bowl and combine with gruyere and crème fraiche.
5. Whisk the egg in a small bowl and set aside.
6. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
7. Spread the onion mixture the center of the dough, forming about a 7 or 8-inch circle. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, use a pastry brush to coat the dough with an egg wash.
8. Transfer to oven and bake for 15-20 minutes or until golden.