These delightful galettes combine the sweetness of apples, the sharpness of cheddar cheese, and the savory flavor of caramelized onions, all encased in a gluten-free buckwheat crust. Perfect for a cozy evening or a special occasion.
Ingredients: 1 cup buckwheat flour. 1/2 cup almond flour. 1/4 teaspoon salt. 1/4 cup cold unsalted butter, cubed. 3-4 tablespoons ice water. 1 tablespoon olive oil. 1 large onion, thinly sliced. 1 tablespoon brown sugar. 2 apples, thinly sliced. 1 cup shredded sharp cheddar cheese. 1/4 cup caramelized onions. 1 egg, beaten for egg wash.
Instructions: In a food processor, combine buckwheat flour, almond flour, salt, and cubed butter. Pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 15-20 minutes, stirring occasionally. Sprinkle brown sugar over onions during the last few minutes of cooking. On a floured surface, roll out the chilled dough into small circles. Transfer dough circles onto a parchment-lined baking sheet. Layer each dough circle with shredded cheddar cheese, sliced apples, and caramelized onions, leaving a border around the edges. Fold the edges of the dough over the filling, pleating as needed. Brush the edges of the galettes with beaten egg wash. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Serve warm and enjoy!
Prep Time: 45 minutes
Cook Time: 30 minutes
Krohn 8th Grade Science
