Savory Paula Red Apple and Pork Galette

 

Savory Paula Red Apple and Pork Galette

Ingredients:

• 1 refrigerated pie crust (or use half the cheddar crust recipe above, omitting sugar)

• 1 lb pork tenderloin, roasted and cubed

• 2 medium Paula Red apples, cored and thinly sliced (unpeeled)

• 1 large yellow onion, thinly sliced

• 1 tbsp olive oil

• 1 tbsp fresh thyme leaves

• 1/2 cup shredded Gruyère or Swiss cheese

• Salt and black pepper

• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a skillet, sauté the sliced onion in olive oil over medium heat until caramelized and soft (about 15 minutes).Season with salt and pepper.

3. Roll out the pie crust on the parchment paper into a rough 12-inch circle.

4. Spread the caramelized onions over the crust, leaving a 2-inch border. Top with the shredded cheese.

5. Arrange the cubed roasted pork and the thinly sliced Paula Red apples (as seen in Image 2) over the cheese and onions. Sprinkle with fresh thyme and more black pepper.

6. Fold the edges of the crust up and over the filling, pleating it as you go (the center should be open).

7. Brush the crust with the beaten egg.

8. Bake for 30-35 minutes, or until the crust is golden brown and the apples are tender. Serve warm.