Savory Galette

With Apples, Onions, and Cheddar

We all need something a little different for dinner once in a while. Forgo the grill for some luscious and light summer fare. This savory tart is delicious and its free-form style is the perfect canvas for an appetizing modern art presentation.  The composition of sautéed apples, caramelized onions and cheddar cheese is tried and true.  This is the perfect meal to enjoy outdoors as you wrap up a beautiful summer day. Serve with salad and a glass of white wine for an informal, yet classic, feast.

Happy Cooking!

And Remember …

Always Stay in Touch with Your Inner Goddess

SAVORY GALETTE DOUGH INGREDIENTS

2 cups All Purpose Flour

1 teaspoon Sugar

1 teaspoon Salt

1 cup (2 sticks) Unsalted Butter cubed and chilled

6 tablespoons Ice Water

APPLE, CHEDDAR AND CARAMELIZED ONION INGREDIENTS

3 Sweet Onions halved and sliced into semicircles

6 tablespoons Unsalted Butter divided

½ teaspoon Salt

¼ teaspoon Ground White Pepper

3 Granny Smith Apples peeled, sliced and cut into bite size pieces

1 tablespoon Fresh Lemon Juice

2 tablespoons Granulated Sugar

¼ teaspoons Dried Thyme

½ cup Apple Jelly slightly warmed to spread

4 cups Sharp Cheddar Cheese grated

1 large Egg lightly whisked

1 tablespoon Water

SAVORY GALETTE INSTRUCTIONS

Combine flour sugar and salt in food processor.

Add in cubed butter and process until coarse crumbs are formed.

Add water slowly until a ball starts to form.  If needed, add up to 2 more tablespoons cold water.

Turn out dough onto a cold surface and form a ball, flatten into a disc.  Cover with plastic wrap and refrigerate at least 2 hours.  Dough can also be refrigerated overnight.

Preheat oven to 400 degrees.

Line a large baking sheet with parchment paper.

Melt 4 tablespoons of butter, add onions and sprinkle with salt and pepper. 

Sauté until caramelized, about 15 – 20 minutes.  Remove from pan and set aside.

Toss apple pieces with lemon juice and sugar.

Melt remaining 2 tablespoons of butter and sauté apple pieces until tender. 

Sprinkle with thyme and set aside.

Dust a work surface and rolling pin with flour.

Roll out dough to about 14 inches in diameter and place on parchment.

Warm apple jelly in microwave on low, about 45 seconds.

Spread apple jelly on top of tart dough, leaving about an inch from the edge bare.

Layer half of the grated cheddar cheese, the caramelized onions and apples and then sprinkle with thyme evenly.

Top with remaining cheddar.

Fold the edges over slightly on all sides.

Whisk egg and add water and then brush over edges of pastry.

Bake 15 – 20 minutes, until cheese is melted and crust is lightly golden.

Lower oven temperature to 350 degrees and cover galette. 

Bake an additional 10 minutes until cheese is melted and edges are golden brown.