Apple Cheddar Galette

This apple cheddar galette is the perfect combination of sweet and savory. 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 2 more scheduled. Sorry. Can’t stop. Won’t stop.

Plus when you live in New York it’s basically an unwritten rule that you must consume as many fresh apples as possible. A fresh just picked from the tree apple is just about the most amazing thing ever. Crisp, sweet and (depening on the variety) usually a little tart.

Hello fall!

For this galette I paired apples and really sharp cheddar cheese from my friends at Cabot. I know it sounds a little odd but they really do go together. Plus if you have never made galette before you will love how simple they are to make. It’s more or less a open face/free form pie that can be packed with almost anything.

Plus if you make this you will be rewarded with pie. Who doesn’t like to be rewarded with pie…or galette. I don’t know. They are totally the same thing in my book. Or wait…maybe it’s a tart?

What do you think? Pie or tart? Or something else?

Apple Cheddar Galette

This apple cheddar galette is the perfect combination of sweet and savory. So simple to make and perfect for breakfast or dessert.

Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 85 minutes

Ingredients:

• 3 apples, peeled/cored/sliced
• 3 tablespoons all purpose flour
• 2 tablespoons maple syrup
• 1 teaspoon apple pie spice
• 1/2 teaspoon lemon zest
• 1/3 cup + 2 tablespoons shredded sharp cheddar cheese, divided
• 1 pie crust
• 1 tablespoon heavy cream

Directions:

Preheat oven to 350 degrees.

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 pie dough on parchment paper to create a 9 inch circle. Put parchment paper and dough onto a baking sheet.

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 a little heavy cream and bake for 45 - 60 minutes until the edges are golden brown and apples are soft. Halfway through baking sprinkle on top the remaining 2 tablespoons cheddar cheese.

Let the cooked galette cool for at least 15 minutes before cutting. This will help set up the apple juices.

Disclosure: I received no monetary compensation for creating this recipe but I did receive delicious cheese from Cabot.