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Apple Cheddar Galette

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A rustic sweet-and-savory galette filled with tender cinnamon-spiced apples and sharp cheddar cheese in a flaky homemade cheddar pastry. It delivers the comforting flavors of apple pie with an irresistible savory twist.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup finely shredded sharp cheddar cheese
  • 3 to 5 tablespoons ice water
  • 3 medium apples
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar, optional
  • 1 tablespoon honey or maple syrup, optional

Instructions

  1. Combine the flour, salt, and sugar in a large bowl. Add the cold cubed butter and work it into the flour until pea-sized pieces remain. Stir in the shredded cheddar, then gradually add the ice water 1 tablespoon at a time until the dough begins to hold together.
  2. Gently shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes.
  3. Peel and core the apples and slice them thinly. Place them in a bowl and gently toss with the brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and a pinch of salt.
  4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle and transfer it to the prepared baking sheet.
  5. Sprinkle about half of the filling cheddar over the center of the pastry, leaving a 2-inch border. Arrange the seasoned apple slices over the cheese, slightly overlapping them, then sprinkle with the remaining cheddar.
  6. Fold the uncovered pastry edges over the outer portion of the filling, allowing the dough to overlap and form rustic pleats while leaving the center exposed.
  7. Whisk the egg with 1 tablespoon water and brush the egg wash over the exposed pastry. Sprinkle the crust with coarse sugar if desired.
  8. Bake for 35 to 40 minutes, or until the pastry is deeply golden, the apples are tender, and the cheese is melted.
  9. Let the galette cool on the baking sheet for 15 to 20 minutes before slicing. Drizzle the warm apples with honey or maple syrup if desired and serve.

Notes

  • Firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady work especially well.
  • For a savory variation, reduce the sugar in the filling and add fresh thyme or rosemary.
  • Chopped walnuts, pecans, or sliced almonds can be added for extra crunch.
  • Replace some of the apples with thinly sliced pears for a different fruit variation.
  • Extra-sharp cheddar or a combination of cheddar and Gruyère can be used for a stronger cheese flavor.
  • Refrigerated pie dough can replace the homemade pastry for a quicker version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat individual slices in a 350°F (175°C) oven for 8 to 10 minutes to restore the crisp pastry.
  • Baked slices can be wrapped well and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/apple-cheddar-galette/