Sweet and savory, you can substitute the buckwheat flour for your favorite whole-grain flour like spelt, cornmeal, or rye. This version is filled with sage, onion, green apple, and a cheese crumble made with Tillamook Sharp Cheddar. —Food52
6 to 8
plus three tablespoons all-purpose flour, divided
unsalted butter, cut into chunks and chilled
1/3 to 1/2 cups
sage leaves, julienned and divided
red onion, thinly sliced
green apples, cored and thinly sliced
brown sugar, divided
slices sharp cheddar
In This Recipe
Preheat the oven to 350° F.
In a large bowl, whisk together the flours (reserve 1 tablespoon of AP flour), sugar, and salt. Using a pastry cutter, knife and fork, or a food processor, cut or pulse the butter into the flour until the mixture resembles coarse crumbs the size of peas.
Add the ice water and stir, using a wooden spoon or the food processor, until the dough forms into a ball-like mass, using your hands if need be. Flatten the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
In a large sauté pan, melt a tablespoon of butter with 2 of the sage leaves. Add the red onion and wilt down, add apples and sauté on medium heat for 3 minutes until apples soften and release their juices. Add 2 tablespoons brown sugar and toss to coat. Cook an additional 2 minutes so the sugar melts and lightly caramelizes. Remove the pan from heat and toss with 1 tablespoon flour to thicken the juices. Reserve and cool filling.
Place the cheese in the freezer till firm. Pulse in food processor till lightly crumbled. Add 3 sage leaves, 1/4 cup flour and pulse together until small crumbs form. Pulse in 1 tablespoon brown sugar.
Roll out galette dough into a 12-inch circle. Artfully arrange apples and onion. Fold edges over galette so there's a 2" border. Sprinkle with cheese crumble. Bake for 40 mins or until the dough is cooked through and apples and cheese are golden brown.