Description
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.
- Prep Time: 50 minutes
- Cook Time: undefined
- Category: Savoury Bake
- Method: Free‑form tart (galette) baking
- Cuisine: French‑inspired
Nutrition
- Serving Size: 1/6 of galette
- Calories: 330
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
