apple, cheddar, broccolini & shallot galette.


i’m back with a deeeelicious recipe that i made back in october and was soo excited to share it then. but, i ran off and got married and went on some fun trips and have just been all around holiday season preoccupied!


but hot damn this is the little galette that could. i wish i had made two, because pete and i totally woofed this down for dinner that day.

i love all the flavors and textures going on - soft (but crisp!) juicy apples, melty sharp cheddar, hearty broccolini bits, tangy shallots all on the most flaky, buttery, tasty crust.


this pie crust/galette dough recipe reigns from kitchen queen alison roman’s cookbook, dining in.

when i saw “the only piecrust” as the title of her crust recipe i was like welp. look at that confidence. i trust this bish. and then the fact that it has apple cider vinegar quickly convinced me to use it for this apple galette that i had in mind.


fast forward to the end of october, i was in new york city with my friend whitney (again!), and we were enjoying the best pizza & wine at rubirosa on the lower east side. then in walks the alison roman herself. she was standing at the host station and we were at the bar, which are somehow right next to each other - she was in an arm’s reach of me on 2 glasses of red wine…………. aka the danger zone.

i had JUST made her piecrust recipe earlier that week and pete and i had been going nuts over it. so in classic quinn word vomit fashion, i tapped her on the shoulder and told her “HEY I LOVE YOUR PIECRUST.” lol.

somehow this did not alarm her in any way - she’s very recognizable and her cookbook has been the jam for the last year. i went on to tell her i made it that week and used it for a galette. she was very sweet and appreciative that i made her recipe and loved it!

loved it so much i just had to be a bugaboo in a restaurant about it. oh wellz. these are the days we’re living in, i guess. 🤷🏻‍♀️ ok to go up to a complete stranger and profess your love for their piecrust. the internet is weird.

so anyway holy moses this galette combination is so so so good.

and it’s really so simple. don’t be alarmed by the long prep time - it’s just that the dough needs to chill a couple hours before you roll it out and bake it.

galettes are so freaking versatile, but peter & i both loved this version that feels very fall/winter. also, apples & cheese and broccoli & cheese are just classic combos - put it all together with those zingy shallots on top and yum yum YUM.


also, galettes are supposed to be rustic. don’t fret about making them look perfect AT ALL. it is like pie’s lazy sista. the messy top bun of baked goods, if you will.

i have to rave one more time about alison’s pie crust recipe. i have made lots of versions of basic pie crusts from scratch - and this one is just as easy, but i think its all the ratios and the apple cider vinegar that sets it apart.

pleeeease try it!


i think i should arm our fridge with stacks of chilled-ahead disks of galette crust at the ready because once you make one, your brain will race with all the other combinations you can make.

sweet, savory, or sweet + savory!


galettes are also a great vehicle for clean-out-the-fridge/pantry days. random-potato here, rogue-onion there, gotta-use-that-peach here, getting-sad mushrooms there. not to mention cheeses that are lingering in your cheese drawer!

i dare you to just throw whatever’s in your fridge/pantry on this crust and not like it.

also have you even SEEN all the sweet galette recipe ideas topped with ice cream?? yeah.

Apple, Cheddar, Broccolini & Shallot Galette

Makes 1 Galette (Crust Recipe from Alison Roman’s ‘Dining In’ Cookbook, “The Only Piecrust” recipe - halved here)

Active Time: 25 minutes, Chill Time: 2 hours, Bake Time: 25 minutes

Total Time: 3 hours (you can make dough in advance and refrigerate)


For the crust:

  • 1 1/4 cups all-purpose flour, plus more for rolling

  • 1 tsp. sugar

  • 1/2 tsp. kosher salt

  • 1 1/4 sticks unsalted butter (10 TB), cut into 1-inch pieces, chilled

  • 1/2 TB apple cider vinegar

  • 1/8 - 1/4 cup ice water

For the toppings:

  • 1 large Fuji or Honeycrisp apple, cored & sliced thinly (I used more than half the apple)

  • 1 heaping cup freshly shredded extra sharp cheddar cheese

  • a few small heads of broccolini, cut into bite-sized florets

  • 1 small shallot, sliced thinly

  • 1 egg + 2 tsp. water, for crust eggwash


Make the dough/crust ahead of time to allow a couple hours to chill, or chill overnight:

In a large bowl, combine the flour, sugar & salt. Add the chilled butter cubes and toss to coat in the flour mixture, then use your hands to smash the butter between your fingers. Incorporate the butter into the flour mixture until it appears shaggy and flaky.

Combine the vinegar and the ice water and drizzle it over the flour + butter mixture. Run your fingers through the mixture to evenly distribute the water through the flour until the dough starts coming together.

On a lightly floured work surface, knead the combined dough a few times to gather up and incorporate any dry bits. It will not be smooth or shiny. Knead the shaggy mass with your palms a few more times, then pat into a flat disk about 1 inch thick. Wrap the disk with plastic wrap and refrigerate at least 2 hours.

Put it all together:

Preheat oven to 350 degrees F. Prepare a piece of parchment on a baking sheet and lightly spray with cooking spray.

Roll out chilled galette crust on a lightly floured work surface until it’s about 1/8 inch thick, depending how big/small, thick or thin you’d like your galette to be.

Grate the cheddar cheese, slice the apple, cut up the broccolini and slice the shallot. In a small bowl, whisk one egg and add 2 tsp. water and whisk again. Set aside for egg wash.

Leaving about 2 inches around the edges of the galette crust so you can fold it over, add your toppings to the center of the dough. Start with sharp cheddar cheese, layers of thin apple slices, another layer of cheese, broccolini florets, and shallot slivers.

Gently fold over the edges of the galette inward. This step does not have to look perfect - just create a pocket to hold all the toppings in.

Using the prepared egg wash, brush the external crust edges until they’re evenly coated in the wash. Discard remaining egg wash. Top with another layer of sharp cheddar cheese all over and transfer the galette to the prepared parchment on the baking sheet.

Bake at 350 degrees F for about 25-30 minutes, until cheese is lightly browned and bubbly. Remove from oven and let cool a few minutes. Use a large knife to cut into triangles.

Serve immediately or same-day! This is a great appetizer for a gathering or dinner party.



green & red shredded chicken and black bean enchiladas.

there's something so satisfying about dreaming up a specific meal and having it turn out exactly how you wanted it to taste/look/smell. party on, wayne. 

i'd been craving some sort of enchiladas like this since the end of summer and kept thinking about them. now was the time to execute.

perfectly comforting, super flavorful, easy to make, and to top it off - leftovers for days!

i made these on the day of this supposed "seattle windpocalypse/rainstorm of the century" and was fully prepared to live on these enchis for days, wrapping ourselves in blankets and playing cards by candlelight. 

no such wind blew that night. and as strange as it sounds, i was sort of disappointed that the power didn't go out and we weren't able to live as pilgrims for the weekend. 

candlelit pilgrim life is a reeeal freaky deaky modern-day ultra-privileged thing for me to even wish on...believe you me, i'm so so ever grateful for our cozy home and allllll the good things in my life.

so let me show you how to prepare for a "storm" and enjoy some delicious homemade eats at the same time. 

^^^ i don't normally take photos of meat cooking or raw meat in general, but these chicken boobs looked a-ok.

this is really quite simple once you have all the cans opened, cheese grated, veggies chopped, and chicken shredded. 

gently wrap all the filling into the tortillas, roll them up and lay them to rest on their happy little spicy bed of green and red sauce. 

i prefer having both green and red enchilada sauces because sometimes when you have just green or just red enchiladas, its too much! having both sauces meld into one and dance around in each bite is like OOH, AAH, MMMM. OK. NOMS. 

^^^ how cute are those magnetic toucan kitchen scissors pete got me for xmas last year? :)

that bubbly browned cheese & spicy sauces covering those hearty enchilada goods just scream comfort food to me. so good. SO GOOD!

Green & Red Shredded Chicken and Black Bean Enchiladas

Makes about 15 medium-sized enchiladas

Time: 1 hour


  • 2 cooked chicken breasts, shredded (about 2 cups shredded chicken)
  • 1 yellow onion, chopped
  • 1 can (15 oz.) black beans, drained
  • 28 ounce can green enchilada sauce, medium heat (or whatever spiciness you prefer)
  • 14 oz. red enchilada sauce, medium heat
  • 2 heaping cups grated monterey jack cheese
  • 1 heaping cup sharp cheddar cheese
  • 1 small can (7 oz) diced green chiles
  • 1/2 a jalapeño, thinly sliced
  • 1/2 cup cilantro, coarsely chopped
  • 12-15 medium-sized flour tortillas


Cook 2 thawed chicken breasts in 1 TB of olive oil in a pan over medium heat, flipping after about 4 minutes and cooking 4 more minutes. Place cooked chicken on a cutting board to rest. 

Preheat oven to 375 degrees F. Chop onion, grate the cheeses, and open all cans. Shred the slightly cooled chicken with 2 forks. If the meat is slightly undercooked and pink still, return shredded chicken to the pan or skillet and toss until cooked through. I prefer to let the shredded chicken brown up in the pan anyway.

Add shredded chicken, black beans, chopped onion, and green chiles to a large bowl with a few good shakes of salt and black pepper. Toss to combine.

Add about 1 cup of green enchilada sauce in the bottom of the large baking dish you'll use to bake the enchiladas. Add just a little red sauce as well (maybe 4 ounces). Assemble the enchiladas, adding a scoop of the chicken & bean mixture to a tortilla, a small handful of each cheese, and a small drizzle more of the enchilada sauces. Roll the filling up tightly inside the tortilla and place in the baking dish. Repeat until the baking dish is full of enchiladas.

{We were able to make 2 separate batches of enchiladas with the amount of filling here}

Add about 1 cup each of both green and red enchilada sauce, dispersing evenly over the top of the rolled up tortillas.  Sprinkle some of the thinly sliced jalapeños around and top with the remaining shredded cheeses. Make sure the cheeses are on the top layer so it gets good and browned and bubbly. 

Bake for about 25-30 minutes, until browned and slightly crisp around the edges.

Serve immediately with cilantro and plain Greek yogurt or sour cream. And tortilla chips, if desired!

These refrigerate well and taste just as delicious reheated within the next couple of days, as well.