Rustic Spelt Galette with Caramelised Onion and Apple

A spelt caramelised onion and apple galette is a free-form tart built on a folded spelt crust. Slow-cooked onions go sweet and jammy, and thin apple slices roast on top until soft at the edges. The dough bakes at 200 C / 390 F until deep golden brown, about 40 to 45 minutes.

Spelt flour gives the crust a light, nutty bite. It's lower in gluten than plain flour, so the dough stays tender and short rather than tough.

Caramelising the onions takes patience, about 35 minutes over low heat, but the payoff is a deep, sweet base that balances the apple's tartness and a scattering of soft cheese.

You can make the dough and caramelise the onions a day ahead. Assemble and bake the galette fresh so the crust stays crisp, not soggy.

Why You'll Love This Recipe

Uses one bowl and one skillet, minimal cleanup
Caramelised onions add deep, sweet flavour without extra sugar
Spelt crust stays short and tender, not tough
Dough and onions can be made a day ahead

Sliced onions caramelising to a deep golden color in a cast-iron skillet, being stirred with a wooden spoon

Ingredient Notes

spelt flour: Whole grain spelt flour gives the crust a nutty flavour and tender crumb. Swap in half plain flour if the dough feels too crumbly to roll.
cold butter: Keep the butter cold and cubed so the pastry stays flaky. Frozen butter grated on a box grater works well too.
onions: Yellow onions caramelise sweetest, but red onions work and add a slight tang. Slice thin and even so they cook at the same rate.
apples: A firm, slightly tart apple such as Braeburn or Granny Smith holds its shape best during baking. Very soft apples turn mushy.
goat cheese: Soft goat cheese melts into pockets through the filling. Gruyere or a mild cheddar works as a substitute with a sharper finish.
egg wash: A beaten egg brushed on the folded edge gives the crust its shine and deep colour. Milk works as a lighter substitute.
honey: A light drizzle of honey after baking rounds out the savoury filling. Leave it out if you prefer a fully savoury tart.

Wedges of spelt galette served on ceramic plates with a linen napkin and glass of white wine at the table.

Prep Time 25 mins

Cook Time 80 mins

Rest Time 40 mins

Total Time 2 hrs 25 mins

Cooking Method: Mixed

Cuisine: French

Courses: Lunch

Difficulty: Medium

Cooking Temp: 200 C

Servings: 6

Estimated Cost: 2.50

Calories: 451

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

Spelt caramelised onion and apple galette layers deeply cooked onions and thin apple slices over a short, nutty spelt crust that holds its shape without turning soggy.

Ingredients

Spelt Pastry

250 g spelt flour (plus extra for dusting)
1/2 tsp salt
140 g cold unsalted butter (cubed)
100 ice water (-120 ml)

Caramelised Onions

3 tbsp unsalted butter
600 g yellow onions (thinly sliced)
1/2 tsp salt
1 tbsp brown sugar
1 tbsp apple cider vinegar

Topping

2 apples (medium (about 300 g); cored, thinly sliced)
100 g soft goat cheese (or Gruyere)
2 tsp fresh thyme leaves
black pepper (to taste)
1 egg (beaten, for egg wash)
1 tbsp honey (for drizzling after baking)

Instructions

Make the spelt pastry

1
Whisk the spelt flour and salt in a large mixing bowl. Add the cold cubed butter and rub in with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized lumps.
2
Add the ice water a tablespoon at a time, mixing with a fork, until the dough just comes together. Turn onto a lightly floured surface, pat into a disk, wrap, and chill for 30 minutes.

Caramelise the onions

3
Melt the butter in a 30 cm / 12-inch skillet over medium-low heat. Add the sliced onions and salt, stirring to coat.
4
Cook the onions for 30 to 35 minutes, stirring every few minutes, until deep golden brown and jammy. Lower the heat if they start to catch.
5
Stir in the brown sugar and vinegar, cook for 2 more minutes until glossy. Remove from the heat and let cool slightly.

Assemble and bake the galette

6
Heat the oven to 200 C / 390 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
7
Roll the chilled dough between two sheets of parchment into a rough 30 cm / 12-inch circle, about 3 to 4 mm thick. Transfer to the sheet pan.
8
Spread the caramelised onions over the dough, leaving a 5 cm / 2-inch border. Scatter the cheese, then arrange the apple slices in overlapping layers on top. Sprinkle with thyme and black pepper.
9
Fold the pastry border over the filling, pleating as you go. Brush the folded edge with the beaten egg.
10
Bake for 40 to 45 minutes until the crust is deep golden brown and the apples are tender at the edges.
11
Cool on the pan for 10 minutes, drizzle with honey, then slice and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 451kcal

% Daily Value *
Total Fat 30g47%
Saturated Fat 17g85%
Cholesterol 70mg24%
Sodium 380mg16%
Potassium 300mg9%
Total Carbohydrate 48g16%
Dietary Fiber 4g16%
Sugars 10g
Protein 9g18%

Vitamin A 900 IU
Vitamin C 4 mg
Calcium 120 mg
Iron 2 mg
Vitamin D 20 IU
Vitamin E 1.5 mg
Vitamin K 5 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 30 mcg
Vitamin B12 0.3 mcg
Phosphorus 150 mg
Magnesium 30 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Slice onions evenly so they caramelise at the same rate.
Chill dough at least 30 minutes before rolling for a flaky crust.
Pat apple slices dry to avoid a soggy base.
Cool caramelised onions before spreading over the dough.

Keywords: spelt galette, caramelised onion apple galette, spelt tart recipe, savoury apple galette, spelt pastry recipe

Equipment

large mixing bowl
30 cm / 12-inch skillet
rolling pin
sheet pan 33 x 46 cm / 13 x 18 inch
pastry brush
chef's knife

Tips

Chill the dough for at least 30 minutes before rolling so the butter stays firm and the crust bakes flaky.
Cook the onions low and slow for the full 35 minutes. Rushing the heat browns them unevenly and tastes bitter.
Pat apple slices dry with a towel before layering to keep the base of the galette from turning soggy.
Leave a 5 cm / 2-inch pastry border uncovered so you have enough dough to fold and pleat over the filling.
Rest the baked galette on the pan for 10 minutes before slicing so the filling sets and doesn't spill out.

Variations

Swap the apple for pear and add a handful of crumbled blue cheese for a sharper, more savoury filling.
Add crisped bacon or pancetta pieces over the onions before the apple layer for a heartier, main-course version.
Use puff pastry instead of the spelt dough for a faster version with a lighter, flakier crust.

Storage and Reheating

Store leftover spelt galette in the fridge for up to 3 to 4 days, covered loosely so the crust doesn't turn soft from trapped steam.

Reheat slices in a 180 C / 350 F oven for 8 to 10 minutes, or in a toaster oven, until the crust is crisp again and the filling is warm. Skip the microwave, it turns the crust chewy and leaves the apples soggy.

The baked galette freezes well for up to 1 month. Wrap slices individually, then reheat straight from frozen in the oven, adding a few extra minutes.

Serving Suggestions

Serve the spelt caramelised onion and apple galette warm or at room temperature, cut into wedges. A green salad with a sharp vinaigrette cuts through the richness of the crust and cheese.

For a light dinner, pair it with a bowl of soup or a handful of dressed bitter greens like rocket or endive. It also works well alongside roast chicken or a simple pork chop for a heartier meal.

Leftover wedges make a good packed lunch, eaten cold straight from the fridge or warmed through in the oven.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-caramelised-onion-apple-galette/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!