in partnership with Alex Adelborgh (Alex Adelborgh)

Savory Apple Galette

Typically, galettes are filled with sweet ingredients, like fruit and sugar. BUT savory galettes are just as delicious! This savory galette is filled with tangy goat cheese, caramelized onions, kale, and sliced apples. Seasoned simply with rosemary, salt, and pepper, it’s got all the cozy and warm flavors.

This Recipe Loves

Best For

  • Dinner

Ingredients

Crust (from Food52)

  • 1 stick (8 Tbsp) salted butter
  • ½ c whole-wheat flour
  • ¾ c all-purpose flour
  • 2 Tbsp ice water
  • 1 Tbsp apple cider vinegar

Filling

  • 2 Tbsp olive oil
  • 2 medium vidalia onions, sliced thinly
  • 3 c curly kale, torn into bite size pieces
  • 4 oz log goat cheese, at room temperature 
  • 1 KORU apple, sliced as thinly as possible
  • 1 Tbsp dried or fresh rosemary
  • salt
  • pepper

Directions

  1. Prepare crust according to Food52 recipe or purchase pre-made pie crust and bring to room-temperature, according to package instructions.
  2. Preheat oven to 375º F
  3. Heat olive oil in a large skillet over medium-low heat. Add the onions and toss in the oil. Cook the onions for 30-45 minutes, stirring occasionally. When you notice brown, caramelized bits sticking to the pan, add a tablespoon of water to loosen the onions. Once the onions are sweet and light brown, they’re ready.
  4. Add kale to the onions and stir to combine. Cook for 2-3 minutes or until slightly wilted.
  5. Roll out the pie dough into a rough circle, about ½ cm thick. Flour work surface to prevent sticking, but do not over-flour.
  6. Transfer dough to a parchment-lined baking sheet. Spread an even layer of goat cheese on the dough, leaving about 1 ½ in of “naked” crust around as a border.
  7. Top goat cheese with onion and kale mixture. Arrange an even layer of apple slices on top.
  8. Fold edges of dough to “tuck in” the ingredients. Overlap folds to keep ingredients in and for a neat presentation.
  9. Sprinkle rosemary, salt, and pepper over top.
  10. Bake for 35-45 minutes, or until dough is browned and crispy.
  11. Allow galette to cool for 20-30 minutes before serving.