Created specifically for an outdoor evening of Scotch and cigars, this sweet and smoky pastry can be enjoyed warm, room temperature, or slightly chilled.
It’s a winner.
Smoked Cheddar Apple Onion Pecan Galette
2 Tbs. butter
1/2 sweet onion, finely chopped
2 yellow apples, cored and chopped
1 Tbs. brown sugar
1/4 cup pecans, finely chopped
1/4 tsp. smoked salt
pinch of black pepper
1 sheet of puff pastry, thawed and rolled out
6 oz. smoked cheddar cheese, grated
2 Tbs. egg whites
Melt the butter in a large skillet over medium heat. Add the onion, apples, sugar, pecans, salt, and puff pastry. Cook, stirring often, until the onions are caramelized and both the onions and apples begin to severely break down into a soft “paste.” Allow to cool.
Meanwhile, preheat the oven to 350 degrees. Place 1/2 the grated cheese a top the rolled out puff pastry dough. Pile and spread the cooled filling and then top with the remainder of the cheese. Fold all edge of the dough in to form the galette. Brush with egg whites.
Bake for about 20 minutes, until golden brown.
Enjoy with a glass or two of Scotch and an outstanding cigar.