Apple and cheddar galette

January 7, 2010

This is a savory version of the cinnamon apple crunch casserole. You can substitute the sorghum and the tapioca flours with 1 1/4 C all purpose flour if you are not gluten-free. And feel free to use your favorite cheese instead of cheddar.

  • 2 T melted butter
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 3 green apples, thinly sliced
  • 1 C shredded or sliced sharp cheddar cheese
  • 1 C milk
  • 6 eggs
  • ¼ C honey
  • 2 T olive oil
  • ¾ tsp salt
  • ¾ C sorghum flour
  • ½ C tapioca flour

Preheat the oven to 450 degrees. Mix together the melted butter, the cinnamon and the nutmeg, and pour the butter mixture into the bottom of a 9 x 13 baking dish. Lay the apple slices in the bottom of the buttered dish. Spread the cheese over the apples. Whisk together the milk, eggs, honey, olive oil and salt. Gradually whisk in the sorghum and tapioca flours until everything is well combined and there are no lumps (an immersion blender makes quick work of this). Pour the batter over the apples and cheddar. Bake the dish in the preheated oven until the galette is puffed up and golden brown, about 20 to 25 minutes.

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