Galette is a French word for various types of round or freeform crusty pastries.
(Basically it’s a pretty word for a pie without a pie plate)
If you know me than you know I love making galette. In my mind its this cooler, more laid back, chill, foreign cousin to pie. Its so versatile, easy and doesn't require any special equipment or bakeware (which I love). This gluten-free dough recipe is a staple in my house and it has been used for many different renditions of galette.
This caramelized onion and apple version is perfect for chilly fall days on your own or perfect for entertaining during the holidays. It looks a lot more complicated than it is, so if you're looking to impress a crowd with something that looks and tastes like it took you hours, give this a shot!
The caramelized onions balance out the tartness of the apple and the sage and garlic olive oil just make it feel extra warm and cozy.
Caramelized Onion & Apple Galette
Crust:
3 Cups Gluten-Free Flour (plus more for rolling)
1 Tsp Baking Powder
7 Tbsp Cold Miyokos Salted Plant Based Butter
2 Tbsp Organic Vegetable Shortening
1 Cup Ice Cold Water
In a large bowl mix together the flour and baking soda until well mixed. Next chop up the butter and vegetable shortening into small chunks. Add little by little to the flour mixture, coat them in flour and flatten them into small disk shapes. Next create a little well with your flour mixture and slowly little by little add the ice cold water to the dough, mixing with your hands as you go.
Note: *You might need a little less or a little more water depending on the type of gluten-free flour you're using. If the dough seems too gooey, add a little more flour, if it seems to dry and cracks easily add a little more water (very small amounts at a time).
Once its well mixed, place in a covered bowl in the refrigerator for about 30 minutes (this will make it easier to work with when rolling).
Filling:
1 Large Honeycrisp Apple or Two Smaller Red Apples (Thinly Sliced)
1 Large White Onion (Thinly Sliced)
3 Tbsp Miyokos Salted Butter
2 Tbsp Vegan Feta
Vegan Mozzarella (or other soft plant based cheese)
In a large skillet, heat the butter until slightly melted. Add the sliced onions and sauté on medium heat until caramelized to a light golden brown. Set aside. Slice the apples and set aside.
Garlic and Sage Olive Oil
12-14 Fresh Sage Leaves Minced
1 Garlic Glove Minced
1/4 Cup Olive Oil
In a small bowl combine all the ingredients and mix until well blended. Set aside.
To Assemble The Galette:
Preheat oven to 375.
Next, on a large sheet of parchment paper using floured hands and rolling pin roll out your dough into a round shape until its roughly 1/8” thick and roughly ten inches in diameter. Trim any access or jagged edges with a knife.
Transfer the parchment paper onto a large baking sheet. Next, Place the caramelized onions in the center of the dough leaving about 1/2 -1 inch of dough around the edge. Top with the vegan feta. Next, add the sliced apples in a spiral pattern. Top them with the vegan mozzarella.
Next, gently wrap the empty dough into the center of the galette an and place in the oven for about 35-40 minutes.
Remove from oven and drizzle the sage and garlic olive oil and allow to cool slightly before cutting.
Enjoy xo