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Savory Apple + Rosemary Galette

Course Starter
Cuisine Baking
Servings 8 -10 slices
Author Katie Rogers

Ingredients

For the pastry:

  • 1 cup all-purpose flour
  • 1/4 cup coarse corn meal
  • 1/4 teaspoon sea salt
  • 6 tablespoons cold unsalted butter cut into little cubes
  • 5 tablespoons buttermilk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons ice water
  • 1 tablespoon finely chopped rosemary

For the apple filling:

  • 2 teaspoons olive oil
  • 1 teaspoon unsalted butter
  • 1 medium yellow onion sliced 1/4" thick
  • 1/2 teaspoon sea salt divided into 1/4t & 1/4t
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon red pepper flake
  • 2 teaspoons fresh ginger grated
  • 3 apples* cored, peeled & sliced a little thicker than the onions
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon finely chopped rosemary
  • 2 ounces mature cheddar cheese finely shredded

*I used what I had on hand-- a Braeburn, a Pink Lady & a Cox. The specific variety of apple isn't really important, rather just use apples you like that hold they're shape really well and aren't too sweet. The Cox adds a little tart flavor which I like. You could definitely use a Granny Smith if you'd like to bump up the acidity a little!

Instructions

First, make your pastry:

  1. Combine the flour, corn meal, and salt in a medium bowl. With your hands, work the butter into the flour until the butter is worked in and there are large flakes throughout. Make a well in middle.
  2. Whisk your buttermilk, vinegar, and ice water together in a small cup and pour into the well. Using a fork, begin to pull the flour mixture into the liquid. Mix gently until the dough begins to come together.
  3. Sprinkle the rosemary over the dough. Use your hands to finish bring the dough together. It will be ragged. It's fine. You really don't want to overwork it.
  4. Tip the dough out onto a piece of plastic wrap. Pat the dough into a roundish, 1" thick disc and wrap tightly in the plastic wrap.
  5. Put the dough in the fridge to chill for at least an hour, until it is firm enough for rolling out. I usually make the dough the day before and let it firm up overnight.

While your dough is chilling and firming up, make your apple filling:

  1. Heat the olive oil and butter in a medium sauce pot over medium heat. Add the onions and 1/4 teaspoon of sea salt. Saute until the onions begin to soften, about 7-10 minutes. You're not trying to caramelize them. They're are going to cook for a long time in the oven so you don't want to over do the cooking at this point.
  2. Stir in the cinnamon, red pepper flake, and ginger. Cook about one minute, or until the spices become fragrant.
  3. Add the apples to the pot, followed by the remaining 1/4 teaspoon of sea salt. Cook an additional 7-10 minutes until the apples have softened, but still hold their shape. Stir in the chopped rosemary about one minute before you take the pot off the heat.
  4. Take it off the heat and let the mixture cool completely. Once cooled, gently stir in your shredded cheese.

Assemble your galette:

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment and sprinkle the parchment lightly with flour.
  2. Remove your dough from the fridge once it is firm. Flour a clean work surface and a rolling pin and roll that dough out to about an 11" rough circle.
  3. Transfer the dough gently to the parchment lined baking sheet. I find rolling it over the rolling pin and then unrolling it onto the parchment is the easiest way to do this.
  4. Spoon your apple filling onto the dough, leaving a one inch border all the way around.
  5. Fold your edges in, over the filling.
  6. Put your galette in the oven for 30-40 minutes, until golden brown and the pastry is cooked through.