My onion apple walnut galette hits all the right notes. There’s sweet from caramelized onions and apples, savory from thyme leaves and bites of walnuts and a cream cheese based crust. Best of all, you can make it with items you likely have on hand.
I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
Walnuts add flavor, texture and nutrition to both sweet and savory dishes
Did you know there’s a genetic component to your preference for a sweet or salty snack? This, in turn, is reinforced by tastes and textures we were exposed to as infants. So there’s a reason why some people reach for cookies and others for nachos when they have the munchies.
Fortunately, a handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. In addition, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (alpha-linolenic acid), which is considered important for heart health.
Every ounce of California walnuts (about 7 whole, shelled walnuts) contains:
- 4 grams of protein
- 2 grams of fiber
- 2.5 grams ALA, the highest amount among nuts
Read more about walnut nutrition here.
A galette is a feast for the eyes as well
A galette is more of a rustic tart than a pie. They can be baked directly on a tray, for example. If you find rolling a pie crust to be a challenge, as I do, a galette is for you!
What I love about a galette versus a pie is the freeform way it’s put together. I like the way the filling peeks through the crust but there’s no attempt to make the edges look pretty or arrange the filling in a particular way. Not that I have anything against a gorgeous pie crust or an artfully arranged tart, but a galette just doesn’t have the same expectations.
For this galette I’m using a tart crust recipe I got ages ago from a Pampered Chef associate. It’s served me well over the years, but feel free to use any single pie crust you like, even a store bought one.
Ingredients
For the dough
- 1/2 cup butter, at room temperature (113 grams)
- 3 ounces cream cheese, at room temperature (85 grams)
- 1 cup flour (120 grams)
- pinch salt
For the filling
- 3 large onions, peeled and cut into petals (about 1 pound/half kilo)
- 3 medium apples, peeled, cored and diced (about 1 pound/half kilo)
- 1 1/2 cups coarsely chopped California Walnuts (about 6 ounces shelled/170 grams)
- 3 tablespoons olive oil (45 ml)
- pinch red pepper flakes
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried rosemary leaves, crushed
- pinch nutmeg
- 3 tablespoons white balsamic or apple cider vinegar (45 ml)
- 1/2 cup grated hard cheese, like cheddar or swiss (125 grams)
- salt and pepper to taste
Instructions
For the dough
- Measure the butter and cream cheese into a large mixing bowl. Use a sturdy wooden spoon to blend them together.
- Add the flour and salt to the bowl and work the ingredients into a shaggy dough. Use your hands to form the dough into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes while you make the filling.
For the filling
- Add the oil and a pinch of red pepper flakes to a large skillet over high heat. Stir in the onions and saute for several minutes until the onions take on some color. At this point, turn the heat down to low and continue to cook until the onions are caramelized.
- Stir in the apples, thyme, rosemary, and nutmeg. Warm the apples. Add a splash of vinegar and stir in the chopped walnuts. Season to taste with salt and pepper.
Assemble the galette
- Preheat the oven to 350°F/180°C. Prepare a large oven tray with baking paper.
- Roll out the dough into a rough circular shape. Transfer to a baking tray. It's okay if the dough doesn't fit exactly.
- Place the filling in the center of the dough, spread evenly, leaving a couple inches all around and top with half of the cheese.
- Fold the sides of the dough over the filling. Top with the remaining cheese.
- Bake for 30-40 minutes, or until the dough is cooked through and a nice golden brown color.
Notes
Thanks again to California Walnuts for the opportunity to try their excellent product and to Healthy Aperture for facilitating the contest.
Love galettes! Mainly their rustic shape. And the fact that they’re easy to make. Well, easier than a pie! Nice dish — thanks.