Description
This Apple Cheddar Galette is a delightful blend of flaky pastry crust, sharp white cheddar cheese, and thinly sliced apples, accented with caramelized onions and fresh thyme. Perfectly baked to golden perfection, this rustic tart combines sweet and savory flavors for a unique and comforting treat that’s ideal for gatherings or a cozy dessert.
Ingredients
Pastry Dough
- 1 cup pastry flour (or substitute all-purpose flour)
- 1/2 cup sharp white cheddar cheese, shredded (optional)
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, cold and cubed
- 2 tablespoons cold water
Filling and Topping
- 1 cup sharp white cheddar cheese, shredded
- 1/2 cup caramelized onions (optional)
- 3-4 apples, thinly sliced
- 2 teaspoons granulated sugar
- 2 teaspoons fresh thyme
- 1 large egg, beaten (for egg wash)
- Additional granulated sugar for sprinkling (optional)
Instructions
- Prepare the Pastry Dough: Cut cold butter into small cubes and refrigerate to firm up. In a medium bowl, whisk together the flour, shredded cheddar cheese, and kosher salt. Add the cold butter and use your hands to press it into the flour mixture until you achieve quarter-sized crumbs. Incorporate the cold water and mix until the dough forms a slightly sticky ball.
- Chill the Dough: Shape the dough ball into a slightly flattened disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is essential to keep the butter from melting and ensure a flaky crust. The dough can be prepared up to two days in advance and stored in the fridge.
- Preheat the Oven: Set your oven to 400°F to warm up while you prepare the galette.
- Prepare the Apples: Thinly slice 3-4 apples and set aside. Lightly flour a clean surface and roll out the chilled dough into a large rectangle about 1/4 inch thick, roughly 14 by 10 inches. Alternatively, roll into a 12-inch circle for a classic galette shape. Trim edges with a knife if desired for a cleaner look.
- Assemble the Galette: Place the rolled dough onto a parchment-lined baking sheet. Spread the shredded cheddar cheese evenly over the dough, keeping about an inch border around the edges. Dot caramelized onions on top of the cheese. Arrange the thin apple slices over the cheese and sprinkle with granulated sugar and fresh thyme.
- Fold and Finish: Gently fold the edges of the dough over the filling to create a rustic border. Brush the edges lightly with beaten egg and sprinkle a bit of granulated sugar if desired for extra sweetness and crunch.
- Bake: Bake the galette at 400°F for 35 to 45 minutes, or until the crust turns golden brown and the apples are tender.
- Rest and Serve: Remove the galette from the oven and allow it to rest for 5 to 10 minutes before cutting. Serve warm cut into squares.
- Storage Tips: This galette is best enjoyed the same day but can be refrigerated for 2 to 3 days. To reheat, warm it in the oven at 350°F for about 5 minutes to crisp the crust.
Notes
- Chilling the dough is crucial for achieving a flaky crust.
- You can prepare the pie dough up to 2 days in advance and keep it refrigerated.
- The sharp cheddar adds a savory contrast to the sweetness of the apples but can be omitted if preferred.
- Caramelized onions are optional but provide an additional layer of flavor.
- Use fresh thyme for the best aromatic experience; dried thyme will not have the same impact.
- Slice apples thinly to ensure they cook evenly and become tender.
- For a crispier crust after refrigeration, reheat in the oven rather than the microwave.
- The galette can be served warm or at room temperature depending on preference.