Caramelized onion, apple and ricotta galette
Looking for something different for brunch or a light lunch? This galette comes together quickly (especially if you have pie dough on hand) and is great with a side of dressed greens and a glass of crisp white wine.
Ingredients
- 6 ounces unsweetened pie dough
- ½ cup ricotta cheese
- ⅓ cup caramelized onions
- 1½ cups apples, peeled, cored and sliced thin
- ⅓ cup Gruyère cheese, grated
- 1 teaspoon fresh thyme, lightly chopped, split
- 1 egg yolk
- ½ teaspoon Dijon mustard
- ½ teaspoon water
- Salt and pepper
Instructions
- In a pan over medium-low heat, add the apple slices and cook until they soften and start to become translucent. Reserve.
- Roll the pie dough into a 10-inch circle. Add the ricotta, half of the thyme and a good pinch of salt and pepper into a small mixing bowl and stir. Spread the ricotta mixture onto the dough in a circle about 1½ inches from the edges. Add the caramelized onions evenly on top of the ricotta. Shingle the apple slices in a circular pattern to cover the onions and ricotta. Gently lift up the edge of the dough and fold over the filling, pinching to close the gaps where necessary.
- In a small bowl, mix the egg yolk, mustard and water. Brush this mixture all over the top and sides of the galette. Sprinkle the remaining thyme over the top, followed by shredded Gruyère, covering the crust as well as the apples.
- Preheat the oven to 350 ℉.
- Bake the galette on a lined baking sheet for 35 to 40 minutes or until the crust is golden. Remove from the oven and cool until the crust becomes firm, and serve.
