Apple-Cheddar Galette
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This flaky, rustic galette is the perfect mix of tart apples, sharp cheddar and sweet apricot jam.
Ingredients
For the Crust
- 1 cup (240 ml) all-purpose flour
- 1 stick {8 tbsp} (115 g) cold butter, cubed into small dice
- 2 tbsp (30 ml) sugar
- Pinch of salt
- 3-4 tbsp (45-60 ml) cold water
For the Filling
- 1 tbsp apricot jam {or apple butter would be great here, too!}
- Approximately 4 oz (115 g) of sharp cheddar {or your favorite} cheese, sliced or shredded, divided
- 2 granny smith apples, cored and sliced into rounds
- 1 tbsp lemon juice
- 2 tbsp (30 ml) flour
- 2 tsp sugar
- {Optional} Honey for drizzling
Instructions
For the Crust
- In a blender or food processor pulse together flour, butter, sugar and salt.
- Add 1 tbsp of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.
- Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}
- Carefully roll up the sides to create a wall. It doesn’t have to be perfect, that’s the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.
For the Galette
- Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.
- In a small bowl, toss apple slices with lemon juice and flour. Set aside.
- Using an offset spatula, spread jam onto the “floor” of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.
- Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn’t want to hide them with slices of cheese.}
- Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.
- Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it’s hot.} Drizzle with a little bit of honey, if desired, before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
If You Liked This Recipe, You’ll Love These
- Jalapeño Cheddar Cornbread Recipe
- Mini Strawberry-Rhubarb Galettes
- Sicilian Orange Cake
- Strawberry Galette with Basil Crust
Frequently Asked Questions
What does the apricot jam do in the filling, and can I substitute it?
The 1 tbsp of apricot jam is spread on the crust floor before the cheddar and apple slices go on — it adds a sweet-fruity base note that bridges the tart Granny Smith apples and the sharp cheddar. The recipe suggests apple butter would work equally well here, so either makes a good choice depending on what you have on hand.
Why is the cheese added in two stages instead of all at once?
Half of the ~4 oz (115 g) of sharp cheddar goes on the crust before the apple slices, forming a melty layer underneath. After the first 15 minutes of baking, the galette comes out of the oven and the remaining cheddar is grated over the top — the recipe notes this is intentional so you can still see the apple slices rather than hiding them under a thick cheese layer, then it returns to the oven for another 10–15 minutes until the crust browns and the cheese bubbles.
Why does the recipe warn against moving the galette while it’s hot?
Because this is a free-form galette with a hand-pressed crust (not a pie plate), it will crumble if you try to transfer it to a serving dish before it has cooled. The recipe specifically calls this out: let it cool on the baking sheet first, then move it once it has set enough to hold together. 
