This savoury apple cheddar galette is a rustic yet refined dish that combines buttery, flaky pastry with the perfect balance of sweet and salty flavours. The tender, slightly tart apples contrast beautifully with the sharp cheddar, while fresh thyme butter ties everything together with a subtle aromatic touch. It’s a comforting bake I love to make during the fall or whenever I’m craving something cozy and unique.
Why You’ll Love This Recipe
I love how this galette feels both homey and elegant. The crust turns out golden and crispy with just the right amount of cheesiness baked right in. The apples soften and caramelize slightly, bringing a delicate sweetness that complements the sharp cheddar. The thyme butter gives the filling a fragrant, savoury finish. It’s simple to prepare, bakes beautifully, and makes my kitchen smell amazing every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Galette Dough
170 g all-purpose flour
¼ teaspoon salt
115 g unsalted butter, roughly cubed and cold
70 g ice cold water
60 g cheddar cheese, finely shredded
Filling
60 g cheddar cheese, finely shredded
3 tart apples, thinly sliced (I like Granny Smith or Honeycrisp)
20 g unsalted butter
1 tablespoon fresh thyme, finely chopped
⅛ teaspoon salt
Egg Wash
1 egg, beaten
Directions
I start by mixing the flour and salt in a large bowl. Then, I toss in the cold butter cubes and press them between my fingers until they form small, pea-sized pieces coated in flour.
I add the shredded cheddar and toss everything together.
Next, I pour the ice-cold water into the center of the mixture and gently combine it until it forms a shaggy dough.
I transfer the dough onto plastic wrap, fold it onto itself 2–3 times, shape it into a disc, and chill it in the fridge for at least 3 hours or overnight.
Once chilled, I roll the dough out on a floured surface into a rough ⅛-inch thick circle and place it on a parchment-lined baking sheet.
I sprinkle 60 g of cheddar cheese in the center, leaving about 2 inches around the edges, then fan out the apple slices over the cheese.
I melt the butter with thyme and salt, then brush it over the apples to coat them evenly.
I fold the edges of the dough over the apples, overlapping where needed, and chill the assembled galette while I preheat the oven to 350°F (175°C).
Before baking, I brush the crust with beaten egg. I bake it for 45–55 minutes, until the crust turns golden brown and the filling is bubbling.
I let it cool for at least 30–60 minutes before slicing and serving warm.
Servings and Timing
This galette makes 6 servings. It takes about 50 minutes of prep time and 55 minutes of baking, for a total of roughly 1 hour and 45 minutes.
Variations
Sometimes I like to swap cheddar for aged white cheddar or Gruyère for a richer, nuttier taste. Adding caramelized onions or a thin layer of Dijon mustard under the apples gives the galette extra depth. I also enjoy sprinkling a touch of black pepper or nutmeg into the thyme butter for a warmer flavour.
Storage/Reheating
I find this galette tastes best the day it’s baked when the crust is at its crispiest. If I have leftovers, I store them in an airtight container at room temperature for one day or refrigerate for up to two days. To reheat, I place the slices in the oven until the crust crisps back up and the cheese melts again.
FAQs
How can I keep the crust extra flaky?
I always make sure the butter stays cold while preparing the dough. If it starts to soften, I chill the dough again before rolling it out.
Can I prepare the dough in advance?
Yes, I like making it a day ahead and chilling it overnight. It also freezes well for up to a month—just thaw it in the fridge before using.
What kind of apples work best?
I prefer tart and crisp apples like Granny Smith, Honeycrisp, or Ambrosia. They hold their shape and balance perfectly with the cheddar’s sharpness.
Can I make this galette gluten-free?
Yes, I substitute a 1:1 gluten-free flour blend. I’ve found adding a teaspoon of xanthan gum helps the dough hold together better if it’s not already included in the blend.
Should I serve the galette warm or at room temperature?
I love serving it warm when the cheese is gooey and fragrant, but it’s equally delicious at room temperature as part of a brunch or light lunch.
Conclusion
This apple cheddar galette is one of my favourite savoury bakes — comforting, flavorful, and beautifully rustic. The combination of sharp cheese, buttery crust, and tender apples creates the perfect balance of textures and tastes. I enjoy making it for a cozy weekend meal or when I want to impress guests with something both simple and special.
This savoury Apple Cheddar Galette is a rustic yet refined dish combining buttery, flaky pastry with the perfect balance of sweet and salty flavours—tender, slightly tart apples, sharp cheddar, and aromatic thyme butter baked to golden perfection.
Ingredients
Galette Dough:
170 g all‑purpose flour
¼ teaspoon salt
115 g unsalted butter, cold and cubed
70 g ice‑cold water
60 g finely shredded cheddar cheese
Filling:
60 g finely shredded cheddar cheese
3 tart apples (such as Granny Smith or Honeycrisp), thinly sliced
20 g unsalted butter
1 tablespoon fresh thyme, finely chopped
⅛ teaspoon salt
Egg Wash:
1 large egg, beaten
Instructions
In a large bowl, mix the flour and salt. Add the cold butter cubes and press between fingers until mixture resembles pea‑sized pieces. Add the shredded 60 g cheddar and toss to combine.
Pour the ice‑cold water into the center of the mixture and gently combine until a shaggy dough forms.
Turn the dough out onto plastic wrap, fold it onto itself 2‑3 times, shape into a disc, wrap and chill in the refrigerator for at least 3 hours (or overnight) to firm up.
Once chilled, roll the dough out on a lightly floured surface into a rough circle about ⅛‑inch thick and transfer to a parchment‑lined baking sheet.
Sprinkle the remaining 60 g cheddar over the centre of the dough, leaving a 2‑inch border. Fan the thin apple slices over the cheese in an even layer.
In a small pan, melt the 20 g butter with the chopped thyme and ⅛ teaspoon salt. Brush this mixture evenly over the apple slices.
Fold the edges of the dough gently over the apple‑cheddar filling, overlapping the folds as needed to create a rustic edge. Chill the assembled galette while preheating the oven to 350 °F (175 °C).
Before baking, brush the crust with the beaten egg (egg wash) to promote a golden finish.
Bake for 45–55 minutes, until the crust is deeply golden and the filling is bubbling. Let the galette cool for 30‑60 minutes before slicing and serving warm.
Notes
Keep the butter and dough cold at all times for the flakiest crust; when dough warms, chill it again. :contentReference[oaicite:0]{index=0}
Roll the dough to about ⅛‑inch thickness for ideal crisp‑ness. If too thick, the crust can become gummy or chewy. :contentReference[oaicite:1]{index=1}
Choose tart, firm apples that hold their shape (like Granny Smith or Honeycrisp) for best texture.
You can substitute the cheddar with an aged white cheddar or Gruyère for deeper nutty flavor. You can also add caramelised onions or a thin spread of Dijon mustard under the apples for extra depth.
Dough can be made ahead and chilled or frozen for up to a month; thaw in the fridge before using.
