A galette is a freeform crust that surrounds, and is is often partially folded over, its filling. The fillings in this one are a truly wonderful combination of flavors: tart cooking apples, sharp white cheddar cheese (you New Yorkers and Vermonters know what we’re saying), and caramelized onions! Season it with fresh thyme and your tastebuds will forever be thankful for the introduction! Serve them with a soup or salad and you have yourself a special meal that is darn easy to make. This is also a nice dish for that special brunch.
Recipe adapted from Snixy Kitchen
- 3 large onions, yellow or white
- 4 Tbsp cooking oil, divided
- 1/4 tsp salt
- ½ cup water
- 1 package (7.5 oz) Chebe Focaccia Mix
- 4 Tbsp milk or milk substitute
- 1.5 oz Parmesan cheese
- 2 large eggs or aquafaba*
- 2 Tbsp oil
- 6 oz sharp white cheddar, sliced or shredded
- 1 large Granny Smith apple or similar tart apple
- 6 - 8 Tbsp thyme, fresh
- ground pepper, to taste
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Slice the onions. Heat on medium 2 Tbsp of oil in a pan and add the onions then the salt.
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Stir occasionally for about 10 minutes. As the onions begin to brown, stir in a couple of Tbsp water. As the water evaporates, 5 minutes or so, add a little more water. Do this a couple of times until the onions are golden brown. Any browned bits on the pan should be scraped into the onions.
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The whole process will take between 20 and 30 minutes, but you can start on the dough while the onions are caramelizing.
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When done, turn off the burner and set the pan aside.
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Preheat oven to 400F.
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In a mixing bowl, add the Chebe mix. With a fork, blend in the milk, cheese, eggs and 2 Tbsp oil.
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Mix for a couple of minutes with the fork, then use your hands and knead it until the dough is smooth and well blended. Separate the dough into 4 equal pieces.
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On a clean surface and using a rolling pin, flatten one piece of dough to about 8 or 9 inches in diameter, flipping the dough occasionally to keep it from sticking. (You may also want to dust the surface with a gluten free flour or starch to keep the dough from sticking.)
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Place the flattened dough on a large baking sheet. Add ¼ of the cheese, leaving about an inch around the edge of the dough untouched. Add ¼ of the onions on top of the cheese.
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Quarter and core the apple. Thinly cut each quarter into 4 or 5 slices and layer them on top of the onions. Grind a little pepper over the apples.
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Fold the dough over the filling in a pleating (folded) fashion. There should be an opening, exposing the apples.
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Lightly press the folds of the dough into each other to secure the dough from opening in the oven. You may wet your finger with tap water and lightly rub the edges to seal them. Brush the dough with oil. Repeat the process with the other 3 pieces of dough and ingredients.
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Bake for 20 minutes, turning the pan once half way through to ensure even baking. Remove, sprinkle with the fresh thyme and let cool for about 10 minutes. This blend of flavors is unique… you’re going to love it!
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes:
