This Apple, Onion and Cheese Galette is the ideal antidote to a dreary February day. Make this golden, flaky pastry topped with sharp apples and an indulgent layer of melted cheese. Serve it with a big salad to offset the richness for a lunch or diner to remember.
First, here is the list of the different ingredients you will need to make this Apple, Onion and Cheese Galette that serves 6 to 8
For the flaky pastry:
- 165 g plain flour, plus extra to dust
- 100 g corn meal
- 1/2 tsp salt
- 165 g unsalted and very cold butter
- 100 – 120 ml iced water
- 1 medium free range egg to glaze
For the filling:
- 60 g unsalted butter
- 3 large onions, sliced
- 4 eating apples ( like Braeburn) peeled and sliced
- 150 g strong cheddar + 150 g Swiss cheese
- large pinch cayenne pepper, 3 fresh rosemary springs + 2 fresh thyme sprigs, finely chopped
Now, here are the few steps you will need to follow to make this Apple, Onion and Cheese Galette with a 30 minutes preparation time and a 45 to 50 minutes cooking time
For the pastry, put the plain flour, cornmeal and salt in a large mixing bowl and stir to combine. Add the butter, flick the flour over the butter and add slowly the iced water, stirring to combine. Stop adding water just as it starts to come together. ( you may not need at all).
Tip the pastry out onto a lightly floured surface and bring it together quickly with your hands into a fat disk. Handle the pastry as little as possible. Wrap in a cling film, then chill for about 2 hours.
For the filling, melt the butter in a large sauté pan on medium high heat, add the onions and season well with salt. Fry for about 30 minutes stirring often, until the onions are soft, lightly golden and slightly caramelized.
Add the apples, turn up the heat and bubble for about 15 minutes until the liquid has evaporated. Leave to cool.
Heat the oven to 180°C or 350°F . Mix the cheeses, cayenne, chopped herbs in a bowl. Remove the chilled pastry from the fridge, unwrap then roll out on the very well floured surface to form a rough circle and of medium thickness.
Lift the pastry onto a large baking paper, then pile the cooled filling onto the center, leaving a tough 3 cm/1 inch around the edge. Scatter most of the cheese over the onion mixture, then fold the edges of the pastry up around the filling.
Brush the pastry with beaten egg then scatter the remaining cheese on top. Bake for 30 minutes until the pastry is golden and the cheese is bubbling. Leave to cool for 5 minutes then slice and serve with a sharp green salad.
