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.
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.
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.
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.”
- ½ cup (80g) sweet rice flour
- ¼ cup plus 2 tablespoons (45g) buckwheat flour
- ¼ cup (25g) gluten-free oat flour
- ¼ 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 ¼" thick
- ¼ cup cold buttermilk
- ¼ cup ice water
- 2 tablespoons cream or milk, for brushing
- 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
- 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.
- 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.
- 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.
- 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.
- (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.
- 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.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- 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 ⅛-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.
- 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.
- Slice the apple from the core and slice each piece into very thin slices. Fan ¼ of each apple (about 8 slices) on top of the onion and top with salt and pepper.
- 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.
- Bake the galettes until the dough is golden, 30-40 minutes, rotating the pan after 20 minutes.
- Let galettes cool for 10 minutes, sprinkle with fresh thyme, and serve.
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Allyson (Considering The Radish) -
“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.
Joyce @ Sun Diego Eats -
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”
Carla -
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!
Abby @ Heart of a Baker -
Yes yes a million times yes! I love this sentiment and girl, these galettes look too fine! xo
Nicole -
LOVE
Veronica -
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!
Amy @ Thoroughly Nourished Life -
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.
Lauren @ Climbing Grier Mountain -
Two fabulous ladies!! I adore both of their cookbooks. Definitely adding this to my must make list! P.S. Y’all rock!
Angela - Patisserie Makes Perfect -
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
Willow | Will Cook For Friends -
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! :)
Sarah Menanix -
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
Taylor @ Food Faith Fitness -
Apples and cheddar is LOVE. And with caramelized onion? YES.
Hubs can’t eat onions, so that means I don’t need to share!
Marissa -
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.
Sarah Menanix -
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;)
Jennifer Farley -
You make everything look so beautiful!!!
Aysegul Sanford -
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!
Sarah Menanix -
Yes! That’s one of my favorites in the book! Save me a slice!
Melanie Ford -
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.
Anita Sabados -
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.