Move over, sweet apple galettes. This savory apple galette with goat cheese, caramelized shallot, and rosemary is here and she’s not playing around. Utilizing the same crust as my caramelized shallot, zucchini, and halloumi galette (yes, caramelized shallot is a theme here), this galette swaps some butter for labneh and olive oil, which adds another dimension of flavor! A flaky crust + sweet apples and caramelized shallot + tangy goat cheese + earthy rosemary = a great appetizer or star of your next holiday cheese party.

INGREDIENTS

Dough

1 1/2 cups (190 grams) all-purpose flour

1/4 cup (1/2 stick) butter, cold

1/3 cup labneh, whole-fat greek yogurt, or sour cream

2 tbsp. olive oil

1 tsp. salt

1 tsp. sugar

Filling & Assembly

2 apples

1 large shallot

3 oz. goat cheese

1 tsp. rosemary, chopped

1 tsp. salt

1/2 tsp. black pepper

1 egg, beaten

2 tbsp. olive oil

rosemary + flaky salt, for topping

DIRECTIONS

Make the dough: Whisk together flour, salt, and sugar in a large bowl until combined. Cut cold butter into 1/2” cubes, and drop each cube into the flour, spread apart from each other evenly. Smash the butter cubes into the flour mixture with your finger tips, flattening the butter as you go and working it into the flour to create a sandy mixture (the small pieces of butter will melt within the dough once in the oven, which helps create those flaky layers).

Form a well in the center of the flour mixture and add in the labneh, yogurt or sour cream and olive oil. Start by mixing the dairy and olive oil together with your fingers, and then incorporate the flour, mixing and then kneading into a smooth dough. Form dough into circular disc and cover with plastic wrap. Chill dough in the fridge for at least 2 hours and up to 3 days.

Prep the filling: Let goat cheese soften at room temperature for about 10 minutes. Slice the shallot into thin rings, lengthwise. Over medium heat, sauté shallot rings with 1 tbsp. olive oil and 1/2 tsp. salt, until shallot becomes translucent, about 5 minutes. Add 2 tbsp. of water to the skillet, and cook until shallot becomes jammy, about 3 more minutes. Remove from heat and set aside. Mix goat cheese with chopped rosemary, black pepper, and remaining 1/2 tsp. salt in a small bowl, and set aside. Cut apples into thin slices, and set aside.

Make the galette: Preheat oven to 400ºF/205ºC. Remove dough from fridge, and roll out into a large circle 1/2” thick on a lightly floured piece of parchment paper (it’s ok if it isn’t perfect!). Spread goat cheese mixture on top of the dough, leaving 2 inches of border on the edges. Top with caramelized shallots, and then apple slices, layered in a circle, with a few slices in the center (as in the picture). Fold the excess dough at the border over the apples, and brush dough with beaten egg. Drizzle remaining 1 tbsp. olive oil over apples.

Move galette on the parchment to a baking sheet and bake for 35-40 minutes, or until crust is golden brown and apple slices are soft. Top with flaky salt, rosemary, and a extra dollops of goat cheese if desired.

eat it with: wine. wine is food, right?

diet: vegetarian

store: in an airtight container in the fridge for up to 4 days.