• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

November 14, 2016 by Sarah Menanix

Jump to Recipe
  • Share
  • Tweet

Last updated on August 29th, 2020

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Today’s recipe celebrates two strong, inspirational, nasty women and their badass cookbooks that just hit the shelves. The apple, cheddar, & caramelized onion galette combo comes from The Gourmet Kitchen by Jennifer from Savory Simple and I’ve paired it with the gluten-free buckwheat pastry crust from Alanna’s Alternative Baker cookbook. They’re both dynamite on their own (the women and the recipes), but together they’re a force to be reckoned with.

Just what I need right now.

Gluten-Free Buckwheat Pie Dough

This past week has been riddled with strings of WTFs, stunned silences, and too many tears. No matter which way you voted and no matter your intent, we, as a country, enabled a racist, misogynistic, and xenophobic impact last week, leaving many of our friends and family feeling unsafe in this country. Without a shred of transparency, we showed that we are nowhere near eradicating racism, bigotry, misogyny, or xenophobia. In fact, it’s flourishing. There is so much work to be done.

Our president-elect overtly espouses racist, misogynistic, and xenophobic ideologies. Rhetoric matters. Storylines matter. And the impact of ratifying these narratives is hateful, regardless of intent. We must own that.

And then get to work. To borrow from my friend Nicole, we have the power to love each other. To hold each other up. To stand up for one another. To love across differences – not in spite of differences, but for our differences.

As I tucked my 9 month old daughter into bed last Tuesday night, I cried for her and the messages of value and worth we’re proliferating. For the world I want her to grow up in, for the opportunities I want for her, and for the ways I want her to treat others regardless of race, income, gender, sexual orientation, etc., I will use my privileged position to keep fighting for a more inclusive country.

We’ll fight like hell with love.

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Today I’m spreading love for two valuable, powerful women who each just released their own beautiful cookbook. In The Gourmet Kitchen, Jen shares dishes that are both exciting and approachable, each with a stunning image. I’m drooling over everything from chocolate brownies with salted tahini frosting to baked acorn squash with garlic, yogurt sauce. This fall-inspired apple, cheddar, and caramelized onion galette comes straight from her book – it’s savory, sweet, and most importantly, cheesy.

There were no leftovers.

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Jen paired her version with a whole wheat crust for an earthy note. To make mine gluten-free, I wrapped it up in Alanna’s gluten-free buckwheat pie dough from her new cookbook Alternative Baker (aka my baking bible – see her tart crust in action here). Alanna’s pie dough bakes up as the absolute flakiest crust I’ve ever had, with buckwheat flour lending a similar earthy flavor as the whole wheat.

Just like with these two inspiring ladies and this galette, in the words of HRC, “We are stronger together and will go forward together.”

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Continue to Content
Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-free Buckwheat Crust

Yield: 8 small galettes

Ingredients

Gluten-Free Buckwheat Pie Dough

  • 1/2 cup (80g) sweet rice flour (different from "white rice flour" or "brown rice flour")
  • 1/4 cup plus 2 tablespoons (45g) buckwheat flour
  • 1/4 cup (25g) gluten-free oat flour
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (13g) tapioca starch
  • 2½ tablespoons (15g) finely ground chia seeds (ground in a coffee grinder)
  • 1 tablespoon cane sugar
  • ½ teaspoon kosher salt
  • 8 tablespoons cold, unsalted butter, sliced 1/4" thick
  • 1/4 cup cold buttermilk
  • 1/4 cup ice water
  • 2 tablespoons cream or milk, for brushing

Apple, Cheddar, & Caramelized Onion Filling

  • 1½ teaspoons olive oil
  • 1 large yellow onion, halved and sliced thin
  • 1½ cups shredded mild cheddar cheese (4.5 ounces)
  • 2 tart apples, such as granny smith
  • Kosher salt & freshly ground pepper, to taste
  • Fresh thyme, for serving

Instructions

  1. Prepare the pie dough. In a large bowl combine the sweet rice flour, buckwheat flour, oat flour, cornstarch, tapioca starch, ground chia seeds, sugar, and salt.
  2. Scatter the butter over the top and work in with your finger tips until the largest pieces of butter are about the size of a large pea.
  3. Combine the buttermilk and ice water, and drizzle over the flour mixture, 1 tablespoon at a time, tossing the dough with a flexible spatula to evenly moisten. Add just enough water for the dough to hold together when pinched between your fingers.
  4. Knead the dough until it comes together. Dust your surface with buckwheat flour and roll out the dough until it is about ¼-inch thick, lifting and turning the dough, while dusting underneath to keep it from sticking. Fold the dough into thirds, as you would a letter, then fold it in thirds again the other way. Gently press to flatten the dough, wrap it in plastic, and chill for 30-60 minutes.
  5. (Optional, but will create the flakiest crust): Repeat this turning method one more time. Roll the dough until it is ¼-inch thick, lifting and turning the dough, while dusting underneath to keep it from sticking. Fold the dough into thirds, as you would a letter, then fold it in thirds again the other way. Gently press to flatten the dough, rewrap it, and chill for another 30-60 minutes.
  6. Heat the olive oil in a large skillet over low heat and place a cup full of water nearby. Add the onion to the skillet with a pinch of salt. Cook, stirring, until the onion begins to caramelize. Stop stirring and increase the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour 2-3 tablespoons of water into the pan to deglaze it, using a spatula to scrape up any brown bits and stirring them into the onion.Repeat this process until the onion has been thoroughly caramelized, 25-35 minutes. Set aside.
  7. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  8. Cut the dough into eight equal pieces. Dust your work surface with buckwheat flour and roll each portion into a 6-inch round circle, scant 1/8-inch thick, flipping and dusting with buckwheat flour as you go to keep it from sticking. Trim the edges as needed to make it round and stack them on a plate, dusting them a bit with flour to prevent sticking.
  9. On the prepared baking sheet, distribute the cheese evenly onto each dough round, leaving a 1-inch border around the outside. Divide the caramelized onion among the rounds.
  10. Slice the apple from the core and slice each piece into very thin slices. Fan 1/4 of each apple (about 8 slices) on top of the onion and top with salt and pepper.
  11. Fold the excess dough on top of the ingredients, creasing and pleating as you go. If it cracks, just press it back together. Shuffle the galettes to fit evenly on the baking sheet. Brush the dough lightly with cream or milk.
  12. Bake the galettes until the dough is golden, 30-40 minutes, rotating the pan after 20 minutes.
  13. Let galettes cool for 10 minutes, sprinkle with fresh thyme, and serve.

Notes

Shared with permission from Alternative Baker by Alanna Taylor-Tobin & The Gourmet Kitchen by Jennifer Farley

© Sarah Menanix

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Buckwheat Flour, Cornstarch, Fall, Gluten-Free Savory, Main Courses, Oat Flour, Savory, Sweet Rice Flour, Tapioca Flour/Starch, Vegetarian, Vegetarian Main Courses

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Gluten-Free Cocoa Brownies with Hazelnuts + DIY Gift in a Jar
Next Post: Gluten-Free Mexican Chocolate Buckwheat Muffins »

Reader Interactions

You may also enjoy:

How to Make Gluten-Free Apple Crisp
Gluten-Free Apple Crisp
Vegan Gluten-Free Apple Tart
Vegan Gluten-Free Caramel Apple Pie with Crisp Topping
Arugula and Apple Salad
Arugula Apple Salad with Roasted Shallot Vinaigrette
Gluten-Free Cornbread Stuffing

19 Comments

  1. Allyson (Considering The Radish) -

    November 15, 2016 at 7:11 am

    “We will fight like hell with love”- yes. I don’t know how better to say it myself. These galettes look comforting for troubling times.

    Reply
  2. Joyce @ Sun Diego Eats -

    November 15, 2016 at 9:01 am

    YES to these galettes (and ahh salted tahini frosting!!) and a million times yes to this text and message. Especially this –> “Rhetoric matters. Storylines matter. And the impact of ratifying these narratives is hateful, regardless of intent. We must own that”

    Reply
  3. Carla -

    November 15, 2016 at 10:17 am

    It’s been a tough week- can you believe it has only been a week? I echo ALL these sentiments above and THANK YOU for sharing them and I think the perfect move forward is a celebration of two lovely, talented ladies. Galettes for everyone!

    Reply
  4. Abby @ Heart of a Baker -

    November 15, 2016 at 10:58 am

    Yes yes a million times yes! I love this sentiment and girl, these galettes look too fine! xo

    Reply
  5. Nicole -

    November 15, 2016 at 7:03 pm

    LOVE

    Reply
  6. Veronica -

    November 15, 2016 at 7:36 pm

    Your recipes are gorgeous! We could all use a little love! When I look at my beautiful Granddaughter it makes me sad that anyone could ever think that she is less then them! I am hopeful that love will trump hate!

    Reply
  7. Amy @ Thoroughly Nourished Life -

    November 15, 2016 at 9:42 pm

    Yes to nasty ladies, and yes to fighting like hell with love, and yes to pastry goodness! These little savoury galettes look amazing, and I’ll be baking them up in solidarity with my American sisters (and brothers, and non-binary siblings) who are not backing down from the fight to keep the world a fair and equal place for all.

    Reply
  8. Lauren @ Climbing Grier Mountain -

    November 16, 2016 at 6:22 am

    Two fabulous ladies!! I adore both of their cookbooks. Definitely adding this to my must make list! P.S. Y’all rock!

    Reply
  9. Angela - Patisserie Makes Perfect -

    November 16, 2016 at 7:52 am

    These look delicious! Apple and cheddar go so well together, I’ve never thought of putting onion with it.

    Such lovely pies and such a lovely sentiment, it must be very confusing times and I hope the hatred comes to an end soon, it’s happening in Europe just as much as America. xx

    Reply
  10. Willow | Will Cook For Friends -

    November 16, 2016 at 11:12 am

    Amen! I couldn’t have said it better. I’m absolutely hopeful that the next four years will be good ones, but for that to happen people need to come together, lift each other up, and try to accept one another rather than let our differences (of race, gender, religion, opinion) tear us apart. And, fittingly, food is one of the best ways to bring folks together. I’m always afraid to talk about politics on my blog, but I admire you for speaking up, and doing so with such eloquence. Now… all I need is a bite of that galette, and I’m all set! :)

    Reply
    • Sarah Menanix -

      December 12, 2016 at 7:49 pm

      Thank you so much Willow. I think we all have our ways of speaking up for what’s right and food is the perfect avenue for bringing people together in conversation! <3

      Reply
  11. Taylor @ Food Faith Fitness -

    November 16, 2016 at 2:13 pm

    Apples and cheddar is LOVE. And with caramelized onion? YES.
    Hubs can’t eat onions, so that means I don’t need to share!

    Reply
  12. Marissa -

    November 17, 2016 at 12:02 pm

    Thank you for your wise words, Sarah. They made me cry…again. What a week. “We’ll fight like hell with love.” Damn right.

    Really excited about both of these cookbooks and love how you’ve meshed a couple of their recipes into one beautiful galette. Exactly the kind of thing I love to cook this time of year.

    Reply
    • Sarah Menanix -

      December 12, 2016 at 7:56 pm

      This is so delayed, but thank you for your comment, Marissa! We’ll keep fighting (I write this as I wear a “nasty woman” tank;)

      Reply
  13. Jennifer Farley -

    November 22, 2016 at 2:57 pm

    You make everything look so beautiful!!!

    Reply
  14. Aysegul Sanford -

    November 22, 2016 at 8:54 pm

    My two favorite books.. Apple and cheddar combination sounds so yummy! I have been meaning to try that buckwheat crust for some time now. Just got some buckwheat flour.. Hopefully for Christmas, I’ll be making Alana’s chocolate and cranberry tart with buckwheat crust.
    Cheers!

    Reply
    • Sarah Menanix -

      December 12, 2016 at 7:56 pm

      Yes! That’s one of my favorites in the book! Save me a slice!

      Reply
  15. Melanie Ford -

    September 7, 2018 at 4:13 am

    This is extremely easy to make and also a very healthy and flavorful recipe to create this at home, Last time I visited this website for create the good rice recipe.

    Reply
  16. Anita Sabados -

    March 26, 2019 at 4:12 pm

    I wasn’t feeling optimistic about this crust as they have never worked out for me—and this one did! Delicious, earthy and held together nicely. I’ll try this crust with a filling of basil, buffalo mozzerella and roasted cherry tomatoes next time.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Snack Tahini Coconut Flour Cake with Chocolate Buttercream

Gluten-Free Tahini Snack Cake with Chocolate Buttercream

KitchenAid Stand Mixer

Footer

Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
•
What are your must-make holiday cookies this year??
•
https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
•
This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
•
https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
•
Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
•
https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
•
I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
•
#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
•
https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure