Apple, Cheddar and Caramelized Onion Galette

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It’s a perfect, light appetizer. Disclaimer: 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.

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It's a perfect, light appetizer.

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.  

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It's a perfect, light appetizer.

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.

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It's a perfect, light appetizer.

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.

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It's a perfect, light appetizer.

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.

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It's a perfect, light appetizer.

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.

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It's a perfect, light appetizer.

Apple-Cheddar-Galette
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Apple, Cheddar and Caramelized Onion Galette

This cheesy apple, cheddar and caramelized onion galette has a flaky whole wheat crust and tons of flavor. It's a perfect, light appetizer.
Course Appetizer, Brunch
Cuisine American, French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 - 8 servings
Calories 267
Author Jennifer Farley

Ingredients

Whole wheat tart dough:

  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 3 ounces unsalted butter, cold and cut into small pieces
  • 3 tablespoons ice water

Galette filling:

  • 1 1/2 teaspoons extra virgin olive oil
  • 1 large yellow onion, sliced thin
  • 3/4 cup shredded cheddar cheese
  • 1 medium tart apple, such as Granny Smith
  • Salt & black pepper to taste

Instructions

Prepare the dough:

  • 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.

Prepare the onions:

  • 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.

Prepare the galette:

  • 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.

Notes

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.

Nutrition

Calories: 267kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 384mg | Potassium: 117mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10.2% | Vitamin C: 3.9% | Calcium: 11.7% | Iron: 6.1%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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