Caramelized Onion, Apple, and Cheddar Sourdough Galette

At the end of the summer I made a DELICIOUS savory sourdough crust tomato, cheddar, and caramelized onion galette for dinner. While eating it I fast-forwarded in my mind to when local apples would be in season because if you swap out those tomatoes for apples, all of the rest of the flavors still go together really well.

With Thanksgiving upon us, I’m thinking a galette makes more sense than a traditional pie this year. It especially makes more sense if you want the taste of a pie but don’t want to make a whole pie just for two or three people. With a galette, you can have a sloppy crust and make a smaller size, a win-win for someone like me who is not particularly good at making a decorative crust and who is having Thanksgiving at home for just the two of us. The galette in this post was meant to be savory, but you can take this idea and fill it with traditional sweet apple pie, cherry pie, etc.

Just like with my tomato “pie” I followed the recipe for the crust and baking instructions from The Perfect Loaf.

First I caramelized some onions in butter. I had an unrolled ball of crust in my freezer from my previous galette that I pulled out and put in my fridge the night before. While the onions caramelized, I brought the dough up to temp and then rolled it out on parchment paper and put it back in the fridge to chill again. I can’t recall which apples I used, but they were local to Colorado. I sliced them really thinly because my intention was not to make a syrupy sweet cinnamon-sugar pie filling that requires cooking down the apples and chilling them before filling your pie. For this dish I wanted the apples to just cook through while the galette cooked.

When it was about time to make dinner, I pulled the crust from the fridge and smeared the caramelized onions in a circle in the center, leaving about 4 inch edges from when you fold that on top. I layered apples and cheddar cheese with a little salt, pepper, and thyme from the garden. Bacon would actually go really well with this I’m just thinking now as I’m typing. Fold the edges up and press them a little to form one solid crust. The Perfect Loaf suggests an egg wash which I did as well as sprinkle a little salt since it was savory.

I served my apple onion cheddar galette with arugula from the garden.

I’m not sure if I’ll make a savory “pie” like this that will taste divine with my caramelized onion gravy that I’ve been making for more than a decade now, or a sweet version for Thanksgiving this year. In one form or another though a galette will be on our small menu.