Savory Galette with Caramelized Onions, Kale, Apples, and Goat Cheese
This savory galette is a vegetarian recipe that even the most staunch meat eaters will love. It’s packed with goat cheese, caramelized onions, kale, and apples, and looks and tastes very impressive.
What is a galette?
Have you ever made a galette? This recipe was my first time trying, and let me tell you – I am a BIG fan. A galette is similar to a pie. It’s a French pastry in which you wrap pastry dough around the filling ingredients to form a flat, round pastry. Galette’s are rustic and imperfect, but that’s what makes them so special!
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.
Looking for more unique ways to use apples? Try these cinnamon ginger poached apples!
Ingredients in this savory galette
Here is everything you need to make this galette, including the homemade whole wheat pie dough.
- Flours: You’ll use a mix of all purpose and whole wheat flour to make the pie dough for this recipe.
- Butter: Cold butter makes the pie crust flaky and tender.
- Apple cider vinegar: You’ll mix this with cold water to add moisture to the pie dough as you make it.
- Vidalia onions: These are for the caramelized onions. You can use other types of onions, but I like the naturally sweet flavor that Vidalias bring.
- Kale: Curly kale or lacinato kale would both work in this galette recipe.
- Cortland apples: The top layer of this savory galette is thinly sliced Cortland Yes! Apples. These sweet and tender apples are excellent for baking, in both sweet and savory recipes. Click here to find Cortland Yes! Apples near you.
- Goat cheese: I used a 4 oz log of goat cheese, because it becomes spreadable at room temperature. I recommend using a goat cheese log, rather than crumbles, for this reason.
- Rosemary: Dried or fresh both work for this recipe.
- Salt, pepper, and olive oil
How to make this savory galette
First, make your pie dough. Since I’ve never made a galette, and I know pie dough can be super finicky, I used this recipe from Food52 for the whole wheat pie dough. It was easy to follow and paired very well with the savory flavors in this galette.
You can either make your own pie dough using that recipe, or buy premade dough to save time and a bit of work! If you make your own dough, be sure to factor in a few hours of fridge time.
Caramelize the onions. To make the filling, thinly slice the vidalia onions. Saute them in olive oil on low-medium heat. Keep them cooking for 30-45 minutes, stirring occasionally. When you notice caramelized brown bits sticking to the bottom of the pan, a tablespoon of water and stir to lift it into the onions. Once the onions turn golden brown and taste sweet, they’re ready for the galette.Add the kale to the onions, and cook until well coated and slightly wilted.
Roll out the pie dough. Use a rolling pin to roll out the dough on a floured surface. Shape it into a circle as best you can. It’s OK if it isn’t perfect! Transfer the pie dough to a parchment paper lined baking sheet. Tip: Roll the dough onto the rolling pin, then unroll it onto the parchment paper for an easy transfer.
Add the toppings. Spread the goat cheese onto the dough, leaving about a 2 inch border, then pile on the onions and kale. Slice a Cortland apple very thinly, and arrange them in a layer on top of the onions.
Fold the dough up and bake. Fold up the edges of the pie dough to contain all the fillings. Sprinkle with rosemary, and add an egg wash if desired. Bake in the oven until the dough is crusty and browned.
If you love this recipe, you may also like
- Spinach, Mushroom, and Caramelized Onion Goat Cheese Quesadilla
- Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas
- Fall Farro Salad with Butternut Squash, Pomegranate, and Goat Cheese
- 8 tbsp unsalted butter
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
Crust ingredients from Food52 recipe
- 1/2 tsp salt
- 2 tbsp ice water
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 medium vidalia onions, sliced thinly
- 3 cups curly kale, torn into bite size pieces
- 4 oz log goat cheese, at room temperature
- 1 Cortland apple, sliced as thinly as possible
- 1 tbsp dried or fresh rosemary
- Fresh chopped parsley, for garnish (optional)
- Make the pie dough following this recipe. Alternatively, you can buy premade pie dough to save time for this recipe.
- If making the pie dough, let it chill in the fridge for at least 2 hours, wrapped tightly in plastic wrap.
- Make the caramelized onion filling. Heat olive oil in a large stainless steel skillet over low-medium 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 them and mix them into the onions. Once the onions are sweet and light brown, they’re ready.
- Add the kale to the onions, stirring to combine everything and evenly coat the kale in olive oil. Let the kale cook for 2-3 minutes until wilted.
- Preheat the oven to 375 degrees.
- Roll out the pie dough into a circle as best you can, about half a centimeter thick. Use a floured surface, and flour the top of the pie dough to prevent sticking.
- Transfer the pie dough to a parchment paper lined baking sheet. An easy way to do this is to roll the pie dough onto your rolling pin, then gently roll it out on the baking sheet.
- Spread the goat cheese in an even layer on the pie dough, leaving 1-2 inches border.
- Top the goat cheese with the onions and kale mix.
- Arrange the apple slices in an even layer on top of the onions and kale.
- Fold up the edges of the pie dough to “tuck in” the ingredients. Make sure to overlap your folds so everything is wrapped up.
- Sprinkle with rosemary, salt and pepper.
- Bake for 35–45 minutes, until the pie dough is crispy and hard to the touch.
- For best results slicing, let the galette cool to room temperature before cutting into it.
Keeps in the fridge for up to 2 days in the fridge, in an airtight container or wrapped in plastic wrap.
Keywords: savory galette
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Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.