Appenzeller (think the most Swiss Swiss cheese out there) is such a classic and perfect with apples, caramelized onions and a winter squash. It melts into stringy stretchy deliciousness which makes it great in a galette or tart (ultimate cheese pull alert!)
I’ve collaborated with Emmi (the king of Swiss cheese companies) for the holidays to show you how to use simple seasonal ingredients for your holiday gatherings. This galette can be served as an appetizer or a fun take on a dessert (it’s savory but would be a great addition to an after-main cheese course if you want to be ultra fancy this season.)
But it’s also just a great thing to file away in the back of your brain for a Sunday brunch, or meal prep (it freezes really well so make it ahead and then pull it out and reheat for a sophisticated take on a frozen pizza kinda night.)
Look out for more recipes coming up and jog over to Emmi USA’s website www.emmiusa.com to see more cheese recipes.
Appenzeller & Apple Galette with Onion and Butternut Squash
- 2 cups flour
- 1 cup (2 sticks) butter
- 8-10 sprigs fresh thyme, leaves removed
- pinch of salt
- 6 tablespoons ice cold water
- 1 small, or half a medium butternut squash (save the rest to add to mashed potato etc.)
- 2-3 apples (Choose your favorite. I used fuji, but gala, macintosh etc. would work well too)
- 1 large onion
- 2 tablespoons butter
- 2 cups Emmi Appenzeller grated (about 1 lb grated)
- 1 egg
- In a medium bowl, combine the flour, salt, and thyme. Cut the butter into small cubes, and then using a pastry cutter or your fingers mix the butter into the flour until it resembles coarse sand.
Add the water and quickly bring the dough together in to a very rough ball (it’s ok if it’s still falling apart and kind of dry.) Tightly wrap the dough in 2 sheets of cling film and pop in the fridge to rest for at least an hour.
- While the dough is resting, preheat the oven to 350F. Cut the butternut squash in half, scoop out the seeds, and put face down on a baking tray. Cook in the oven until very soft (about 45 mins.)
- While the butternut squash is in the oven, slice the onions into thin half moons and add to a skillet with a large knob (about 1-2 tablespoons) of butter. Cook over a low heat, stirring occasionally until they are soft and caramelized.
- When the dough has rested, roll out into a rectangle shape. Spread the softened butternut squash puree on the base of the crust. Then add the caramelized onions. Grate the cheese (you’ll want at least a cup) and generously scatter over the onions. Thinly slice the apples and layer on top.
- Fold the crust edges over the apples and sprinkle with thyme. Whisk the egg and brush over the crust, and then pop the galette in the oven for 45-50mins or until golden brown.
This post has been sponsored by Emmi USA, but all the opinions expressed here are my own.