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This apple cheddar galette is the perfect combination of sweet and savory. It is so simple to make and perfect for breakfast or dessert.
I have been on a bit of an apple kick. This is the first apple recipe of the week, but I have two more scheduled. And what a way to start – apple cheddar galette!
Plus, when you live in New York, it’s an unwritten rule to consume as many fresh apples as possible. A fresh apple picked from the tree is about the most fantastic thing ever.
It’s crisp, sweet, and (depending on the variety) usually a little tart.
For this galette, I paired apples with really sharp cheddar cheese from my friends at Cabot. I know it sounds a little odd, but they do go together. Plus, you will love their simplicity if you have never made galettes.
It’s more or less an open-face/free-form pie that can be packed with almost anything. To keep things easy, I’m using store-bought refrigerated pie crust. But if you’re feeling fancy, you can use my Homemade Buttery Pie Crust.
Plus, if you do this, you will be rewarded with pie. Who doesn’t like to be rewarded with a pie…or a galette?
They are almost the same thing in my book. Or wait…maybe it’s a tart?
What do you think? Pie or tart? Or something else?
Need more galettes in your life? Try my Apple Galette or my Mini Berry Galettes.
Ingredients needed
- Apples
- All-purpose flour
- Maple syrup
- Apple pie spice
- Lemon zest
- Sharp cheddar cheese
- Refrigerated pie crust
- Heavy cream
How to make a savory galette
I love the mix of sweet and savory, and this apple cheddar galette is just that! Sweet fall apples are mixed with maple syrup, apple pie spice, and just the right amount of sharp cheddar cheese.
The best part about making a galette is the ease with which it comes together. It’s basically like making a pie but with a lot less work.
Slice the apples and add them to a bowl, tossing with flour, maple syrup, apple pie spice, lemon zest, and some sharp cheddar cheese.
Unwrap your refrigerated pie crust and roll it out to make a 9-inch circle.
Add your apples to the middle of the pie crust and crimp the edges.
Brush the edges with heavy cream, and bake for 30 minutes. Remove from the oven, sprinkle the remaining shredded cheddar cheese, and bake for another 15 minutes.
Let the galette sit for 15 minutes before cutting.
How to serve an apple cheddar galette
Need a few ways to serve this galette? Don’t fret. I have you covered!
- Drizzle of honey: This adds more sweetness to the dish if you want it to feel more like a dessert than a savory tart.
- Top with whipped cream: You can never go wrong with fresh whipped cream! I like to make it less sweet and sometimes add a teaspoon of maple extract.
- Serve with a salad: Keep it simple and serve with an arugula salad tossed with olive oil and lemon juice.
My Pro Tips
Substitutions and adaptations
Adding fresh herbs like rosemary, thyme, or sage is a great savory addition that elevates this galette to a more savory category.
Crispy chopped bacon or chopped fresh prosciutto is a great addition as well. Toss with the apple mixture and cook according to the directions.
Instead of using refrigerated pie crust, I will use my homemade buttery pie crust.
Instead of sharp cheddar cheese, you could use gruyére, brie, or gorgonzola.
Chopped pecans or walnuts make a nice nutty crunch.
Instead of apples, you could use bosc pears or Asian pears, as I used in my Asian Pear Crisp.
Add dried fruit like raisins, currants, tart cherries, golden raisins, or dried cranberries.
More apple recipes
Apple Cheddar Galette
Ingredients
- 3 whole apples, peeled, cored and thinly sliced
- 3 tablespoons all-purpose flour
- 2 tablespoons maple syrup
- 1 teaspoon apple pie spice
- ½ teaspoon lemon zest
- ½ cup shredded sharp cheddar cheese, divided
- 1 refrigerated pie crust
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl add sliced apples, flour, maple syrup, apple pie spice, lemon zest and 1/3 cup cheese. Stir to combine and set aside.
- Roll out one refrigerated pie dough on parchment paper to create a 9-inch circle. Place the parchment paper and dough onto a baking sheet pan.
- Add apple mixture to the middle of the pie dough, making sure to leave 2-3 inches around the edges.
- Fold up the edges around the apple mixture. I like to fold a little piece over the piece before it, like a pleat.
- Brush the edges of the pie crust with heavy cream and bake for 30 minutes.
- Remove from the oven, sprinkle on the remaining shredded cheddar cheese and bake for 15 minutes.
- Let the cooked galette cool for at least 15 minutes before cutting. This will help set up the juices in the galette.
Notes
- You can use homemade pie crust if desired.
- Keep your uncooked crust cold; only take it out of the oven before using it.
- If you like tart apples more, use Granny Smith.
- For sweet apples, use Fuji, Pink Lady, or Braeburn apples.
- I like to use an extra sharp Vermont cheddar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cheddar and apple is such a wonderful classic flavor combination. I love it! This galette looks so fabulous. I am craving a huge slice right now!
This galette made me weak in the knees. I love the cheddar and apple combo. Can I just eat this whole thing? Can you bring it to BHP? PLEAAAASE?
You take the best photos! This galette looks delicious!
I’m a sucker for sweet + savory flavor combinations. The crispy, savory bits of cheddar cheese with the sweet apple sounds fantastic. If only I could reach through my computer screen and grab a piece!
I totally want this for dinner. And dessert. And midday snack.
Do you think it’s possible to make this filling in a pie instead? Is the filling suppose to be soggy or a little dry?
Hi Stephanie! yes, I think in a pie it should work fine!
Looks like what I had in mind to take to a party tomorrow! Simple and delicious!
Thanks. I’ll let you know how my guests liked it!