Savory & Sweet Galettes: Carmelized Onion and Classic Apple
We’ve got nothing against pie, but a galette is a busy Thanksgiving host’s best kept secret! Some dishes are grand, complicated culinary feats, but others––like this free-form onion tart and apple slab galette––will make your guests swoon despite being insanely easy.
Good Eggs Tip: To save time, take the semi homemade route. Use ready-made pie dough for the crust––it’s the perfect base for either of these recipes and you’ll still have the fun of shaping it.
CARAMELIZED ONION GALETTE
Why we love it: The humble onion becomes sweet and majestic when you add some butter, heat, time––and thyme!
1 Pie Corps pre-rolled pie crust
6 medium onions, peeled and thinly sliced
3 sprigs of fresh thyme, plus extra for garnish
Preheat the oven to 375°F. Heat butter in heavy-bottomed pot, add onions and thyme sprigs, then saute over medium heat until onions are caramelized, about 20 to 30 minutes. Salt to taste. Remove from heat and let cool.
Meanwhile, on a well-floured surface, roll out chilled pie dough into a 12 to 14-inch circle (about ⅛ inch thick). Don’t worry if your shape is more blobby than circular––any irregularities just add to the homemade charm!
Transfer rolled-out dough to a baking sheet lined with parchment paper and let it firm up in the fridge for about 10 minutes. Spread the cooled onions over the center, picking out the thyme sprigs. Leave a good inch or two around the edge so you have ample dough to fold up around the onions.
Fold up the edges, making sure there are no holes. Willy-nilly works or you can use a pinch and fold method like we did here.
Once your tart is all wrapped up, coat the folded edges with beaten egg using a pastry brush––or your fingers!
Bake at 375 °F for 40 to 50 minutes––or until the crust is golden brown on the bottom. Let cool slightly, garnish with a pinch of fresh thyme and serve warm.
Inspired by Alice Waters’ Onion Tart Recipe in The Art of Simple Food
Why we love it: This recipe has all the same buttery, flaky goodness and fall fruit flavor as a traditional tarte aux pommes, but it’s a breeze to make and beautiful to boot!
1 Pie Corps pre-rolled pie crust
2 medium apples, sliced about ⅛-inch thick (Choose your favorite local variety––we used Honey Crisp)
1-2 tablespoons of sugar (we used Bob’s Red Mill Brown Sugar)
Preheat oven to 375°F. On a well-floured surface, roll out chilled pie dough into 14 by 10-inch rectangle (about ⅛ inch thick)––and as always with galettes, don’t worry about making it perfect––they’re supposed to be rustic! Transfer rolled-out dough to a baking sheet lined with parchment paper and let it firm up in the fridge for about 10 minutes.
Lay apples over the dough, overlapping them in neat little rows and leaving a 1½ to 2-inch border.
Fold-up and egg-coat the galette in the same manner as described in the Onion Galette recipe steps 4 & 5. Then, sprinkle apples and crust with sugar and bake at 375 °F for 40 - 50 minutes, or until crust is browned and apples are soft and caramelized.
**If you’re cooking for a crowd, consider doubling the recipe. The galette’s rectangular shape makes scaling up easy.
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