Savory Onion, Apple Galette with yeast dough

Galette is nothing but a free form tart or single crusted pie. It is usually made with tart dough or sometimes pie dough, but there are recipes which use yeasted dough for galette. I wanted to use the dough that does not call for too much fat and here is what I have. You can vary the filling as per your taste.

One year back - Cake Decorating Basics - Part 10
Two years back - Rave Unde (Rava Laddoo)
Ingredients:
For the yeast dough:
All purpose flour - 1 cup + 1 TBSP (plus more for rolling)
Sugar - 1/2 tsp
Salt - 1/4 tsp
Instant or active dry yeast - 1 tsp
Warm water - 1/3 cup
Olive oil - 2 TBSP


For the filling:
Olive oil - 1 TBSP
Garlic - 1 clove minced
Red Onions - 2 medium sliced thin
Apples - 2 cored and sliced thin
Cilantro - chopped 1/4 cup or any other fresh herb of choice
Salt - to taste
Red chilli powder - 1/2 tsp or to taste (optional)
Red wine vinegar or lemon juice - 2 TBSP
Red chilli flakes to serve - optional

Method:
To make the dough:
Mix all the ingredients mentioned in the 'For the dough' section and knead for 4 - 5 minutes or until smooth. Add 1 TBSP more flour if needed to make a soft dough which is slightly tacky but not sticky. Cover and let rise for 45 minutes to an hour. Meanwhile, prepare the filling.

For the filling:
In a saucepan, heat oil. When hot, add minced garlic, sliced onions. Sprinkle some salt and let it wilt. When onions are almost cooked, add sliced apples, red chilli powder if using and mix. Let the apples cook till soft. Add the vinegar or lemon juice and lower the flame and let it all evaporate. Adjust the seasonings if required and add cilantro. Let it cool to room temperature.


To assemble:
Preheat the oven to 375 F. Divide the dough into two parts. Make a ball and let it rest covered for 10 minutes. On a lightly floured surface, roll each ball into 8 - 9 " circle. Circle need not be perfect. Top it with half the filling leaving 2" border around. Gather the ends and pleat and fold on the top of the filling so that the center is exposed.Place them on a baking sheet.

Bake in the oven for 25 minutes rotating half way or until golden. You could brush with egg wash to get a better looking crust, but I didn't do it. Cool on the wire rack and serve warm or at room temperature sprinkled with red chilli flakes if desired.

I am posting this as the post for bake-a-thon's day 29. My fellow bloggers doing it with me are - Preethi, Veena, Priya.
  
Enjoy.

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