Savory Onion and Apple Galette (Puff Pastry Shortcut)
This Savory Onion and Apple Galette is rustic, flaky, and full of flavor. A puff pastry base is layered with a Dijon-maple spread, sautéed onions, Granny Smith apple slices, fresh thyme, and plant-based cheese, then baked until golden. It’s the perfect balance of sweet and savory—ideal as an appetizer, side, or light main.
Equipment
- Medium or large baking sheet
Ingredients
- 1 sheet thawed puff pastry (many store-bought varieties are accidentally vegan)
- 2 tbsp olive oil
- 1 large yellow onion, halved and thinly sliced into half moons
- Salt, to taste
- 1 tbsp Dijon mustard
- 2 tsp pure maple syrup, divided
- 2-3 fresh thyme sprigs
- 1 Granny Smith apple
- ¼ cup grated plant-based cheese (I used a brie but it was more like a white cheddar)
- 1 tbsp unsweetened plant-based milk or creamer
- Flaky sea salt, to finish
Instructions
- Prep the puff pastry: Remove 1 sheet puff pastry from the fridge and let it sit out for 10–20 minutes, until just soft enough to unfold without cracking. Line a baking sheet with parchment paper or a baking liner and set the pastry on top.
- Cook the onions: Meanwhile, heat 2 tbsp olive oil in a skillet over medium-high heat. Add the sliced onion and a pinch of salt, then sauté for about 10 minutes, stirring occasionally, until lightly browned. (We’re softening and browning, not fully caramelizing.) Remove from heat.Preheat oven to 400°F (200°C).
- Make the mustard base: In a small bowl, stir together 1 tbsp Dijon mustard and 1 tsp maple syrup. Brush the mixture evenly over the unfolded puff pastry, leaving about a 1-inch border around the edges to make folding easier. Sprinkle the leaves from 1 thyme stem over the mustard base.
- Prep the apples: Peel and slice the Granny Smith apple into thin slices, about ⅛-inch thick. Tip: Don’t slice too early or they will brown.
- Assemble the galette: Layer about three-quarters of the onions over the brushed pastry. Arrange the apple slices in a circular pattern on top. Scatter over the remaining onions, a few leaves from the thyme sprig, and sprinkle with ¼ cup grated plant-based cheese.Tip: If you’d like a perfect round shape, you can trim the pastry corners before folding them in.
- Fold and brush: Gently fold the edges of the pastry up over the filling to form a rustic galette shape. In a small bowl, mix 1 tbsp plant-based milk or creamer with 1 tsp maple syrup, then brush over the folded edges.
- Bake: Bake for 18–22 minutes, or until the pastry is golden brown and crisp.
- Finish and serve: Remove from the oven and sprinkle with flaky sea salt and a few fresh thyme leaves. Let cool slightly before cutting into 4–6 slices.
Notes
Puff pastry tip
Thaw just enough so it can unfold without cracking. If it gets too soft, pop it back in the fridge for a few minutes before working with it.
Leave a border
When brushing the mustard-maple base, leave about a 1-inch border around the edges. This makes folding easier and helps keep the filling inside.
Apple prep
Slice apples right before assembling to prevent browning. If prepping ahead, toss slices lightly in lemon juice.
Cheese swap
Any plant-based melting cheese works here. A brie-style or white cheddar alternative gives richness, but mozzarella-style shreds will also work.
Serving
Best enjoyed the day it’s baked, but leftovers can be reheated in a 350°F (175°C) oven for about 8–10 minutes to crisp the pastry back up.
Nutrition
Serving: 1 slice (1/4 of galette)Calories: 425kcalCarbohydrates: 38gProtein: 5gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 100IUVitamin C: 4mgCalcium: 35mgIron: 1.6mg
Tried this recipe?Let us know how it was!