Apple & Tomato Galette Recipe – Savory Indian-Inspired Pastry

Last Updated on 2 months by Neha Deshmukh

Apple & Tomato Galette Recipe – Savory Indian-Inspired Pastry

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a departure from traditional Indian cooking, but trust me, the flavors are incredible. I first stumbled upon galettes a few years ago and immediately thought, “This would be amazing with some Indian-inspired twists!” This Apple & Tomato Galette is a beautiful savory pastry that’s surprisingly easy to make, and it’s guaranteed to impress. It’s perfect for a weekend brunch, a light lunch, or even as a unique appetizer.

Why You’ll Love This Recipe

This galette is a delightful mix of sweet, savory, and tangy flavors. The flaky, buttery crust perfectly complements the caramelized onions, crisp apples, and juicy tomatoes. The Comté cheese adds a nutty, complex flavor that elevates the whole dish. Plus, it’s a freeform pie, which means no fussy crimping or pie tins needed! It’s rustic, beautiful, and utterly delicious.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1-1/2 cups all-purpose flour (about 190g)
• 1/2 cup fine yellow cornmeal (about 60g)
• 1 tsp sugar
• 1-1/2 tsp salt
• 6 Tbs unsalted butter, chilled and cubed (85g)
• 3 Tbs olive oil
• 1/2 cup ice water (120ml)
• 1 tablespoon olive oil
• 1 large red onion
• 1 Granny Smith apple
• 1 large or 2 medium ripe tomatoes
• 1/2 cup Comté cheese, grated (about 60g)
• 1 large egg yolk

Ingredient Notes

Let’s talk ingredients! A few things can really make this galette shine:

• Comté Cheese: This is the cheese for this galette. It’s a French cheese, but its nutty, slightly sweet flavor pairs beautifully with the apples and tomatoes. If you can’t find it, Gruyère is a good substitute.
• Olive Oil Varieties: Don’t underestimate the power of a good olive oil! I like to use a fruity extra virgin olive oil for sautéing the onions, and a milder olive oil for the dough.
• Granny Smith Apples: These apples hold their shape well during baking and provide a lovely tartness. You can find them easily in most supermarkets. They’re my go-to for baking, but feel free to experiment!
• Regional Variations in Galette Styles: Galettes originated in France, but you’ll find variations all over the world. Some are sweet, some are savory, and some are even made with puff pastry! This version leans into savory flavors with a nod to Indian cuisine.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a bowl, whisk together the flour, cornmeal, sugar, and salt.
2. Now, add the chilled, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You want some chunks of butter remaining – that’s what creates a flaky crust!
3. Drizzle in the olive oil and gradually add the ice water, mixing until a dough just comes together. Don’t overmix!
4. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least an hour. This allows the gluten to relax and makes the dough easier to roll.
5. While the dough chills, let’s make the filling. Heat the tablespoon of olive oil in a pan over medium heat. Add the sliced onions and sauté until they’re beautifully browned and caramelized. Season with salt and pepper. Let them cool completely.
6. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 15-inch round. Carefully transfer it to a parchment-lined baking sheet.
7. Spread the cooled caramelized onions evenly over the dough, leaving a 2-inch border. Then, layer the apple and tomato slices on top. Season with salt and pepper.
8. Sprinkle the grated Comté cheese generously over the vegetables.
9. Now, gently fold the edges of the dough inward, pleating as you go to create a rustic border.
10. Brush the crust with the egg yolk – this will give it a beautiful golden shine.
11. Bake for 35-45 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
12. Let the galette cool for at least 10 minutes before slicing and serving.

Expert Tips

• Keep everything cold! Cold butter and ice water are key to a flaky crust.
• Don’t overwork the dough. Overmixing develops the gluten too much, resulting in a tough crust.
• Cool the onions completely. Warm onions will melt the butter in the dough, making it soggy.
• Parchment paper is your friend. It prevents the galette from sticking to the baking sheet.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and an egg wash alternative (like a mixture of plant-based milk and maple syrup) for a vegan-friendly galette. My friend, Priya, swears by this!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of chili flakes to the onion sauté for a little kick. My family loves a bit of heat!
• Festival Adaptation: This galette would be a wonderful savory addition to a Makar Sankranti or Lohri feast. It’s a unique and delicious way to celebrate!

Serving Suggestions

This galette is delicious on its own, but it’s even better with a side salad. A simple green salad with a light vinaigrette is perfect. You could also serve it with a dollop of plain yogurt or a sprinkle of fresh herbs like cilantro or parsley.

Storage Instructions

Leftover galette can be stored in the refrigerator for up to 3 days. Reheat it in the oven or toaster oven to restore its crispness.

FAQs

Let’s answer some common questions:

• Can I make the dough ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator. Just let it sit at room temperature for about 30 minutes before rolling it out.
• What type of olive oil is best for this recipe? A fruity extra virgin olive oil is great for sautéing the onions, while a milder olive oil works well in the dough.
• Can I use a different type of cheese? Gruyère is a good substitute for Comté. You could also try mozzarella or cheddar, but the flavor will be different.
• Can I substitute the Granny Smith apples with another variety? Honeycrisp or Fuji apples would also work well. Just choose an apple that holds its shape during baking.
• How can I prevent the galette crust from becoming soggy? Make sure the onions are completely cooled before adding them to the dough, and don’t overfill the galette.

Enjoy! I hope you love this Apple & Tomato Galette as much as I do. Let me know in the comments if you try it, and don’t forget to share your photos with me!