Description
A rustic and savory Apple Cheddar Galette featuring a flaky thyme cheddar crust, sweet and tender honeycrisp apples, and sharp white cheddar cheese, finished with a drizzle of honey and fresh thyme for a perfect balance of flavors.
Ingredients
Scale
For the crust:
- ½ cup (1 stick or 113 grams) salted butter
- 1 ¼ cup (150 grams) all-purpose flour, plus additional for dusting
- ¼ teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup (2 ounces) sharp white cheddar cheese, shredded
- 1 teaspoon fresh thyme, leaves only
- 1 tablespoon vodka (or substitute with buttermilk)
- 2-3 tablespoons ice cold water, plus more if necessary
For the galette filling:
- ¾ cup (3 ounces) sharp white cheddar cheese, shredded and divided
- 1 large honeycrisp apple, cored and thinly sliced
- 2 tablespoons salted butter, melted
- 2 teaspoons granulated sugar
- 1 teaspoon milk of choice (for brushing crust)
For topping:
- Flaky salt
- A drizzle of honey
- 2 sprigs fresh thyme, leaves only, stems discarded
Instructions
- Chill the butter: Cut the butter into ½ inch cubes and place on a plate. Freeze for 10 minutes until very cold while preparing the other ingredients.
- Prepare the dough mixture: In a food processor, pulse together flour, sugar, and salt. Add the chilled butter cubes and pulse for 10-15 seconds until mixture resembles tiny peas. Add shredded cheddar and fresh thyme leaves, pulsing a few times to combine.
- Add liquids and form dough: Add vodka (or buttermilk) and 2-3 tablespoons of ice cold water to the mixture. Pulse until the dough begins to come together in small beads but remains crumbly. Adjust moisture by adding more water or flour as needed, handling gently to avoid overworking.
- Chill the dough: Transfer dough to a floured surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to 1 hour, or up to 2 days. Dough can also be frozen up to 2-3 months wrapped tightly.
- Preheat oven and prepare filling: Set oven to 375ºF and line a baking sheet with parchment paper. Toss thinly sliced apples with melted butter and granulated sugar until fully coated.
- Roll out dough: Lightly flour your work surface, then roll chilled dough into a 12-inch circle about ¼ inch thick. Transfer dough to the prepared baking sheet.
- Assemble the galette: Sprinkle ½ cup shredded cheddar cheese over the dough, leaving a 1 ½ inch border. Arrange the buttered apple slices over the cheese in a spiral from the outer edge inward. Fold the edges of the dough over the apples to form a crust.
- Finish crust and bake: Brush the folded crust edge with milk and sprinkle remaining ¼ cup shredded cheddar over it. Bake for 35-40 minutes until crust is golden brown and apples are softened.
- Garnish and serve: Allow galette to cool for 10 minutes. Drizzle with honey, sprinkle flaky salt, and scatter fresh thyme leaves on top. Slice into 6-8 pieces and enjoy.
Notes
- Keep butter and water very cold to achieve a flaky crust.
- If dough is too crumbly, add water a little at a time; if too sticky, add flour gradually.
- The vodka helps inhibit gluten formation for a tender crust but can be substituted with buttermilk.
- Use a sharp white cheddar for the best flavor contrast with the sweet apples.
- Galette dough can be made ahead and frozen for convenience.
- Honey and flaky salt added after baking enhance both sweetness and texture.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 350
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
