Savory Apple & Caramelized Onion Galette with Cheddar
Time: 1 Hour 10 Minutes
Servings: 6 Servings
Ingredients
- 1 Refrigerated Pie Crust
- 2 Large Apples (Honeycrisp or Gala), thinly sliced
- 1 Large Onion, thinly sliced
- 2 T Butter
- 1 T Olive Oil
- 1 tsp Fresh Thyme Leaves (or ½ tsp dried)
- 1 C Sharp White Cheddar Cheese, shredded
- 1 T Dijon mustard
- Salt & Freshly Cracked Black Pepper, to taste
- 1 Egg, beaten (for egg wash)
- 1 tsp Flaky Sea Salt (optional, for finishing)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Caramelize the onions: Heat butter and olive oil in a skillet over medium-low heat. Add onions, season with salt, and cook slowly, stirring occasionally, until golden brown and sweet (about 20 minutes). Stir in thyme and set aside.
- Prep the apples: Slice apples thin and toss lightly with a pinch of salt and pepper.
- Assemble the galette: Roll out pie crust onto parchment. Spread Dijon mustard in a thin layer, leaving a 2-inch border around the edges. Sprinkle half the cheddar on top.
- Layer the toppings: Add caramelized onions, then apple slices in a shingled pattern. Top with remaining cheddar.
- Fold and brush: Fold crust edges over the filling, pleating as needed. Brush crust with egg wash and sprinkle with flaky sea salt if desired.
- Bake for 30–35 minutes, until crust is golden and cheese is bubbling.
- Cool slightly before slicing. Serve warm or at room temperature—pairs beautifully with a crisp salad or even alongside roasted meats.
Go Rogue by topping the galette with crispy bacon crumbles right before serving. The salty punch with the apples and cheddar makes it unforgettable.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.