Back in September I attended IFBC, a food blogger conference in Seattle. I’ve been to many of these conferences now and always have a wonderful time. There is usually great networking, workshops, etc. There are also often contests for attendees and I always try to take advantage of every opportunity. But I never expect to win anything. It turned out this was my lucky conference.
I entered a contest to become a brand ambassador for Stemilt Growers, a family-owned and operated tree fruit company based in Wenatchee, WA. Stemilt specializes in apples, pears, cherries, summer fruits and organics and if you follow my blog you know that this is the kind of company I love working with and developing recipes for. Simple, natural, unprocessed ingredients. I couldn’t ask for a more exciting partnership and I was so happy when they picked me.
Not long after I began working with Stemilt they sent me some of their signature Piñata apples to work with and I used them to create this apple, cheddar and caramelized onion galette. Piñata apples have a classic flavor with a tropical twist and are available in stores nationwide from November to April every year. Their heirloom parentage (Golden Delicious + two European heirlooms, Cox’s Orange Pippin and Duchess of Oldenburg) make them perfect for baking into sweet or savory recipes. They paired perfectly with the cheese and caramelized onions.
I felt like the ingredients would do well with a whole wheat twist so I tweaked my standard tart dough and settled on a ratio of 3 parts all purpose flour to 1 part whole wheat flour. The result is light and flaky with a flavor and texture that reminds me of english biscuits (the kind you dip in tea). I really loved the final galette and I know you will, too.
Stemilt is sending me to BlogHer Food in Miami next year! I’m very excited to be attending this conference for the first time and experiencing the workshops firsthand. I can’t wait to document the trip and share all of the details with you here. Please do me a favor and check out Stemilt Growers on Facebook and Twitter. They’re a fantastic company and I am honored to help spread the word about their delicious produce.
Yields 1 galette
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 3 tablespoons ice water
- 1 1/2 teaspoons extra virgin olive oil
- 1 large yellow onion, sliced thin
- 3/4 cup shredded cheddar cheese
- 1 tart apple
- Salt & black pepper to taste
- Add flour, butter and salt to a food processor. Pulse on and off until the mixture is crumbly. Slowly add the water with the machine running just until the dough forms a ball. Chill for at least 2 hours or overnight.
- Heat olive oil on low in a large skillet. Add the onions with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2-3 tablespoons of water into the pan to deglaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste both sweet and bitter, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.
- Preheat the oven to 375 degrees F.
- Roll the dough onto a lightly floured surface until very thin. Use a pizza cutter to make a circle with the dough that's around 12 inches in diameter. Carefully transfer the rolled dough to a baking sheet covered in parchment. The best way to do this is to gently roll the dough around the rolling pin, then unroll it on top of the baking sheet.
- Distribute the shredded cheddar cheese evenly onto the dough, leaving approximately 2-inches around the border. Top with the caramelized onions.
- Core the apple and slice it in half. Slice each half very thin, preferably using a mandoline on one of the thinnest settings. Fan the apple slices decoratively on top of the onions. Top with a light sprinkling of salt and pepper. Fold the excess dough on top of the ingredients in a circle, until you have a tightly formed tart.
- Bake the galette until the dough is firm, approximately 18-22 minutes.
You can adjust the ratio of all purpose to whole wheat flour in the tart dough. The final photos in this post show dough with a higher percentage of whole wheat flour than the final recipe. I prepared the tart several times and was happiest with a ratio of 3 parts all purpose to 1 part whole wheat flour in terms of flavor and texture. That ratio will result in a dough that is lighter in color. The photos show the tart dough with a 50/50 ratio.
Disclaimer: I am a brand ambassador for Stemilt Growers. I was not financially compensated for this post but Stemilt is sending me to BlogHer Food in 2014. As always, all opinions are my own.