Apple Cheddar Galette
- Serves
- 1 12-inch galette
- Prep Time
- 2 hours (includes chilling)
I've always loved making galettes because of how forgiving and rustic they can be. And although I'm not the biggest fan of apple pie, pairing the thin slices with cheddar cheese and a flaky crust has slowly started changing my opinions on baked apples.
You get the traditional apple pie filling sliced up and layered on a flaky, cheesy dough. I wanted to make something similar to apple pie with a slice of cheese on top like you'd find in New England or the Midwest.
Ingredients
For the dough
- 2 1/2 cups (300g) all-purpose flour
- 5 ounces (140g) cheddar cheese, cut into cubes
- 1/4 teaspoon salt
- 1 cup (226g) cold, salted butter, cut into cubes
- 1/2 cup (115g) ice cold water
For the filling and assembly
- 5 medium apples, sliced thinly
- 2 tablespoons dark brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Directions
To make the galette dough
- Step 1
In a food processor, add the flour, cubed cheese, salt, and butter. On medium, process until the cheese and butter pieces are pea-sized.
- Step 2
With the food processor running, slowly add the ice cold water. Once the dough begins forming, stop the food processor.
- Step 3
Dump the dough onto a flat surface and form into a flat circle. Wrap in plastic wrap and place in the fridge for about 1 hour.
To make the filling
- Step 1
With the skin left on, chop the apples in half. Cut thin slices of the apple, removing any seeds that might be stuck on the apple slices. Place in bowl.
- Step 2
Add the remaining filling ingredients to the apple slices and using a spatula, stir everything until the apples are fully covered.
Prepare to bake
- Step 1
Preheat your oven to 400 F and line a baking sheet with parchment paper.
- Step 2
Remove the dough from the fridge and on a flour surface, roll the dough out to a 12-inch circle. Add rolled out dough on top of the parchment-lined pan. It's ok if the shape isn't perfect! That's what makes galettes great. They are incredibly forgiving.
- Step 3
Add the apple slices like fallen dominoes on the surface of the rolled out dough. If you get close to the edge, that is ok, but try leaving about 1 inch uncovered.
- Step 4
With the uncovered dough, begin folding it on top of the apples and work your way around the entire galette.
- Step 5
Place prepared galette in the fridge for 30 minutes to chill.
- Step 6
Remove from the fridge and prepare an egg wash. Brush the egg wash around the surface of the crust of the galette. Grate on additional cheddar cheese.
- Step 7
Bake the galette until the crust is deeply golden brown and the apples begin bubbling slightly, 40-50 minutes.
- Step 8
Shred on additional cheddar cheese and let rest for about 15 minutes before slicing and enjoying.