Recipe: Apple, Bacon, and Onion Galette

Our adventures in apples continue!

I was totally inspired by this Savory Apple Tart I saw in the Heart of Light archives last week. However the tart part wasn’t really my thing, I’m much more of a yeasted/leavened bread type lady. So I adapted the whole thing and made it my own. And called it a galette. Because I can.

Kim’s Apple, Bacon, and Onion Galette
2 onions, sliced thin
4 pieces thick cut bacon
2 tbsp. EVOO
3 apples, peeled, cored, sliced into 1/4″ pieces
3 oz. fontina cheese
Salt and pepper to taste

For the bread/dough:
1 cup King Arthur White Whole Wheat flour
1 cup AP flour
1/2 cup vital wheat gluten flour (I use Bob’s Red Mill)
1 tbsp. kosher salt
1/2 tbsp. sugar
1 tsp. instant yeast (I use SAF Red Instant Yeast)
1-1.5 cup water, room temperature

First I got to work on my bread dough. Does the recipe look familiar? Yup, it’s my go-to perfect pizza dough recipe/adapted Bread Baker’s Apprentice Pizza Dough.

Combine all of your dough ingredients in a stand mixer (or bowl) and combine. I much prefer a stand mixer to a bowl/hand kneading because I’ve found the key to really successful leavened breads is a long knead time. I usually get lazy and quit hand kneading but I can leave my stand mixer on for 5-7 minutes and the results are much better for it.

Set your dough aside to rise in a warm location for 2-3 hours.

When your dough is almost done rising it’s time to prepare your filling. In a medium sauce pot caramelize the onions over medium heat. While they are cooking cut your bacon into small bite sized pieces.

When the onions are just about done (you’re looking for a deep brown color here) toss in your bacon and cook together until the bacon is cooked through.

While your onion and bacon finish cooking, peel and slice your apples. They should be roughly about 1/4″ inch slices. We aren’t looking for paper thin here; you want the apples to be sturdy, stand up to the onions and dough, and keep their crisp bite.

When the onions and bacon are done cooking turn the heat off completely but leave everything in the pot on the stove. Toss the apples into the pot and stir to thoroughly combine everything. At this point you’ll want to season your filling with salt and pepper.

Sidenote: I found this amazing shallot salt at Penzey’s this weekend (you know about my love for Penzey’s, right?). It’s salty, oniony, super savory. Just perfect in this recipe (and on everything really).

Take a taste of your filling and adjust your seasonings as needed.

When your dough has fully risen (it should have doubled in size, see below) roll it out flat on a parchment paper lined baking sheet.

Pile your filling on to the middle of the dough and spread outward. Pull the remaining dough up and over the edges to cover half of the filling, creating a rustic tart look.

Bake your galette for about 15 minutes on 400 degrees. When the dough just starts to brown remove and top with cheese. I used fontina because it’s creamy and mild (you could use any similar cheese here). You don’t need a lot of cheese, just enough to cover the center of the filling. The cheese is supposed to be a complimentary flavor here to the apples and onions without making this too much like a pizza.

Bake for another 10 minutes on 400 degrees or until your cheese is bubbly and gooey. Remove from the oven and let your galette cool for at least 10-15 minutes. If you try to cut into it without the filling cooling down, it’s just going to fall apart.

Talk about complimentary flavors here. The combination of the apple, onion, bacon, salt, cheese, and dough couldn’t be more comforting or Fall-like. I will definitely be making this recipe again and again.

Cut into wedges and enjoy!