Caramelized Onion and Apple Galette

Like the tarragon-stuffed figs recipe, I wanted to play with more herb and fruit combinations. I started thinking about green apples and sage, then mentally added thyme, then sharp cheddar, then deeply caramelized onion. I also wanted to use some freshly milled flour from Chimacum Valley Grainery, purchased as part of my on-going pursuit to create meals exclusively from PNW ingredients, and decided that a free-form galette could hold everything together.

This dish sits right between sweet and savory, with the onions adding more sweetness than the apples, surprisingly. Is it dessert or a meal? Who cares!

This is one of our longer recipes, but a perfect activity for a rainy weekend afternoon. 

Time: 2 hours
Serves: 6

Pie Crust

• 1 1/4 cup flour

• 1/4 tsp salt

• 1/3 cup chilled butter, cut into chunks

• 5 tbsp ice water

• 1/2 cup sharp cheddar cheese, shredded

Filling

• 4 tbsp butter

• 4 large sweet onions, sliced

• 8 sage leaves, roughly chopped

• 1 sprig of thyme, about 5 stems

• 1/4 tsp mustard seeds

• 1 tart apple, cored and cut into chunks (skin on is okay)

• 1/2 tsp salt

• 1/4 cup water, if needed

In a food processor, pulse the flour and salt and add the butter, one chunk at a time. Stop once it resembles coarse meal to avoid overheating it. Transfer to a large bowl and mix in the shredded cheese. Add the cold water, 1 tbsp at a time, until the dough can stick together and hold its form. Wrap in plastic, shape into a thick disc, and transfer to the refrigerator for at least an hour.

While the dough chills, prepare the filling. In a large pot, melt the butter over medium-low heat. Once melted, add the onions and stir occasionally so that it starts to caramelize. A little browning on the bottom of the pot is okay, but if you find yourself have to stir all the time to keep from burning, the heat is too high. This process may take an hour, but what a transformation! Half way through, after about 30 minutes, add the sage, thyme, mustard seeds, salt, and apple (I throw in the whole sprig of thyme, as the stems are easy to remove once the leaves drop off). Continue stirring until everything is a deep mahogany color and velvety smooth. Taste and adjust the seasoning if needed. Remove from heat and let it cool while you prepare the dough.

Preheat oven to 375*. 

Take the dough out of the fridge and plastic wrap and place it on a lightly floured piece of parchment paper. Use a rolling pin to make a thin, circular crust. Don’t worry too much about the edges—it’s pretty rustic looking, after all. As you roll it out, you may need to take dough and re-apply it so that you keep a circular shape. Transfer the parchment paper and dough to a baking sheet with raised edges (just in case the filling drips). Take the onion and apple filling and add it to the center of the dough, leaving a couple inches for the crust. You may not need all the filling (use any extra for a delicious sandwich later). Gently fold up the dough so that it overlaps the filling, starting on one side and working around the circle. Transfer the galette to the oven and bake for 40 minutes, until the crust turns a golden brown. Remove and let it cool slightly before eating.