- 1/2 cup warm water
- 2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 3 tablespoons olive oil
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 2 cups flour, or as needed
- Dissolve the yeast and sugar in the water in a medium size bowl.
- Add egg, oil and salt, then stir in the flour. When the dough is too stiff to stir with a spoon, turn it onto a floured surface for kneading.
- Knead the dough until smooth and elastic, about 4 minutes. Add additional flour if the dough is sticky.
- Set the dough in an oiled bowl, cover with a towel, and allow to rise until doubled in bulk, about 45 minutes.
- 4 cups thinly sliced onions
- 4 cups sliced tart apples (such as Granny Smith)
- 1/4 pound bacon, roughly chopped
- Fry the bacon in a large skillet. When done, set aside. Remove all but 3 tablespoons bacon grease from the skillet.
- Saute the onions in the remaining bacon fat until wilted. Toss in the rosemary while the onions are cooking.
- Add the apples and another tablespoon of the bacon fat to the wilted onions. Stir and cook until the apples are tender, and stir bacon back in.
- Taste the mixture and add salt and sugar to taste. Set the filling aside to cool before assembling the galette.
To form the galette:
- Roll the dough out into a thin 14-inch circle on a lightly floured surface. (The circle need not be completely regular.) If there is extra dough, cut it away and use for another purpose. Fold the dough into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.
- Top the dough with the cooled filling, leaving a border 2 to 4 inches wide. Fold the edges of the dough over the fruit, loosely pleating and overlapping as you go. (The folded-over dough will not cover all the filling; the middle of the galette will remain exposed.)
- Brush the folded-over dough with melted butter or an egg beaten with a little milk or cream. Sprinkle the glazed dough lightly with a mixture of equal parts sugar and salt. Bake the galette at 400 degrees until the crust is browned and the apples are tender, about 40 minutes.