Golden Gouda Za’atar Babka
1 1/2 pounds challah dough
1/2 cup extra-virgin olive oil, divided
1 large onion, thinly sliced
2/3 cup Boursin cheese or cream cheese
4 Tbsp za’atar, divided
1 cup freshly grated Gouda cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 350°F.
Lightly grease a round pie dish.
In a large skillet, warm 1/4 cup olive oil over medium high heat. Add the onions, lower heat to medium low and sauté until caramelized. Then set aside.
On a lightly floured surface, roll out the challah dough into a rectangular shape.
Mix the Boursin cheese with 1/4 of a cup of olive oil. Smear the Boursin cheese over the dough, then layer the Gouda and 3 tablespoons of za’atar on top.
Roll the dough into a long log, then slice it down the middle. Twist the two halves of the log into a long braid, then roll into a snail shape.
Place babka in the dish and place caramelized onion in the crevices of the babka. Then sprinkle with Parmesan and 1 tbsp za’atar.
Bake for 30-45 minutes, until babka is a delicious golden brown. Serve warm.
Note:
Tightly-wrapped Babka can be stored in the refrigerator for up to seven days.
Reheat or toast sliced Babka before serving.
