A Touch of Faux Fall
This galette is about as close to fall as one can hope to get here at the southern tip of everyone’s favorite peninsula. It’s pretty versatile too. Enjoy it as a light supper paired with a crisp salad or serve it for brunch or even as an over-the-top appetizer. The process of caramelizing the onions may require a bit of patience, but the rich, sweet depth of flavor that emerges is truly rewarding and elevates the entire pastry to a new level.
Ingredients
1 package frozen pie crust
2 tablespoons olive oil
4 large yellow onions, thinly sliced
1/2 apple, thinly sliced
1 cup sharp cheddar cheese, grated
1 egg, lightly beaten
Flaky salt, to taste
Fresh thyme, for garnish (optional)
Apricot jam, to taste (optional)
Preparation
In a large skillet, heat the olive oil and sauté the onions over very low heat until deeply browned and caramelized. This will take at least an hour—possibly more. The volume will reduce significantly, yielding about 1 cup. Once caramelized, transfer the onions to a small bowl and chill in the refrigerator until completely cool.
Preheat the oven to 400°F. Roll out the pie crust according to package instructions. Spread the cooled onions evenly over the crust, leaving a 1 ½-inch border around the edges. Sprinkle with cheddar, then layer the apple slices on top—you won’t need the whole apple, so feel free to snack on the rest.
Fold the edges of the crust over the filling, pleating as you go. Brush the exposed crust with the beaten egg and sprinkle the entire galette with flaky salt.
Bake for 35 to 45 minutes, until the crust is golden brown. While it bakes, stir about 1 teaspoon of apricot jam with a splash of water in a small bowl — microwave for about 15 seconds to loosen it. Once the galette is out of the oven, use a pastry brush to glaze the apple slices with the warm jam. Finish with a sprinkle of fresh thyme, if desired. Serve warm.