Rustic Apple, Ham & Gruyere Galette

The first time I had the combination of tart apples, smokey ham & Gruyere cheese on a sandwich, it was LOVE AT FIRST BITE!  Oo-da-lolly, what a truly inspirational combination!  For a crowd (or small gathering) a rustic Galette is easier to create and serve, instead of individual sandwiches.  And, for a twist on traditional sandwich spreads, honey-balsamic mustard sauce came to life.

Even though the combinations are endless, the tart apples compliment the other flavors and brings out their flavors in full force. Galettes are so versatile and so easily catered to your family’s likes and dislikes.

And, it’s so gorgeous when it comes out from the oven; it will look like you slaved and tastes like you’re at a swanky hip cafe.

The galette dough recipe is from a dear friend who lives in Jerusalem (Thank You Yehudit!). She was so gracious to share it with me. It has butter and sour cream which makes it very tender; it’s quite a tasty-melt-in-your-mouth experience.  If you want to make this gluten-free, click here to substitute the flour with my all purpose gluten-free flour mix.

It took us very little time to pound down this galette. It was so good I should have made two. I would serve this for breakfast, lunch or dinner.

Galette-making will release your inner artistic-self free. You don’t have to “stay inside any lines.” Let that wild-child baker loose; however your galette turns out is how it was meant to be.  Beauty is in the eye of the beholder, and this will be a beauty, “signed” by you. 

Roll out the dough to about a 12-inch circle on parchment-lined baking sheet. Leave the edges “rough” for a more rustic look.

Brush the dough with about half of the honey mustard sauce and add half the cheese. Then alternate layers of ham and apples and drizzle on remaining honey mustard sauce.

Fold up the edges of the dough, just go for it; there is no wrong way.  Brush the dough with egg wash and top with remaining cheese and caramelized onions.

Dig in!  Tips:  If you want meltier cheese, use Havarti, Swiss or Taleggio. Gruyere tastes fantabulous, it’s my favorite but as you see it’s not a super melty cheese.  So, feel free to experiment with other cheeses, the key is making it the way you want it. My recipe is simply a guide.

Print Recipe

Rustic Apple, Ham & Gruyere Galette

Layers of Crisp Tart Apples, Smokey Ham, and Gruyere Cheese with Balsamic-Honey Mustard in a rustic Galette crust will keep your taste buds wanting more!

Author: Portlandia Pie Lady

Ingredients

Galette Dough

• 1-1/4 cups all purpose flour (you may substitute gluten free flour)
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1/2 cup sour cream
• 1 tablespoon water

Galette Filling

• 1 cup smoked ham (about 1-Inch pieces)
• 1 tart apple (Granny Smith or Northern Spy)
• 1 cup grated Gruyere or Havarti cheese (about 4 ounces)
• 1 cup chopped onion
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 1 egg plus 1 tablespoon water (for egg wash)

Honey Mustard Balsamic Sauce

• 1/4 cup honey
• 2 tablespoons brown or sweet hot mustard
• 2 tablespoons balsamic vinegar

Instructions

Galette Dough

• Stir all of the dry ingredients together, set aside
• Cut butter into dry ingredients with a fork until crumbly.
• Add sour cream and water, mix just until it forms a ball, set aside.

Filling and Assembly

• Preheat oven to 400 F.
• In skillet on stove top, sauté onions with sugar in olive oil over medium to medium-high heat to caramelize, about 10-15 minutes.
• While onions are cooking, peel and slice the apple and place in bowl of water with a dash or two of salt to keep from oxidizing. (Drain on paper towel when ready to assemble.)
• Honey Mustard Balsamic Sauce: Mix honey, mustard, and balsamic vinegar together, set aside.
• Line a baking sheet with parchment paper, roll out galette dough to roughly 11 to 12 inches in diameter.
• Brush on a thin layer of the honey mustard. Sprinkle on about half the grated cheese.
• Alternate layers of ham and apple slices. Drizzle on remaining honey mustard.
• Fold up sides of galette creating a 1-1/2 to 2-inch border (crust edge).
• Brush edges with egg wash. Sprinkle on remaining cheese and top with caramelized onions. Bake for 30 minutes.