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Apple Cheddar Galette Recipe

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4 from 74 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 1 galette (serves 6)

Description

This Apple Cheddar Galette is a rustic, free-form tart featuring a flaky cheddar-infused pie dough filled with a harmonious blend of tart Granny Smith and sweet apples, tossed with brown sugar, lemon juice, cinnamon, and thickened with tapioca flour. The galette is baked to golden perfection, with a crisp crust and tender, jammy fruit, accented by a sprinkle of sparkling sugar and buttery richness. It’s an inviting dessert that combines savory and sweet elements with an easy, elegant presentation.

Ingredients

Cheddar Pie Dough

  • 1 disk Cheddar Pie Dough (from bakingthegoods.com/cheddar-pie-dough recipe)

Filling

  • 3-4 large apples (a mix of tart Granny Smith and sweet Honeycrisp, Fuji, or Pink Lady)
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cinnamon
  • Pinch of sea salt
  • 1 tablespoon tapioca flour or cornstarch
  • 1 tablespoon butter, cut into small cubes

Topping

  • 1 egg, lightly beaten (for egg wash)
  • 1 teaspoon water (to whisk into egg wash)
  • 1 tablespoon sparkling or turbinado sugar

Instructions

  1. Soften the Dough: Remove the Cheddar Pie Dough disk from the refrigerator and set it on the counter to allow it to soften to room temperature while you prepare the filling, making it easier to roll out.
  2. Prepare the Apple Filling: In a large bowl, mix together the sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of sea salt. Let this mixture rest for at least 15 minutes so the apples release their natural juices, enhancing flavor and moisture.
  3. Thicken the Filling: Stir in the tapioca flour or cornstarch to the apple mixture. This ingredient will help thicken the juices as the galette bakes, preventing sogginess.
  4. Roll Out the Dough: Once the dough is soft enough to indent with a thumb, lay out a sheet of parchment paper or a silicone baking mat, dust lightly with flour, and roll the dough disk into a 12-13 inch round about 1/8 to 1/4 inch thick directly on the prepared surface.
  5. Apply Egg Wash to Dough: Whisk the beaten egg with 1 teaspoon of water to create an egg wash. Lightly brush the surface of the rolled-out dough with this mixture to help the crust brown beautifully.
  6. Arrange the Apples: Using a slotted spoon, scoop the apples from the bowl and place them on the dough, leaving a 2-inch border free around the edges. You may pile the apples freely or arrange them neatly as preferred.
  7. Fold and Pleat the Edges: Carefully lift the dough edges and fold them over the apple filling, pleating about every 2 inches around the galette to create roughly 10 folds, encasing the filling partially while leaving the center exposed.
  8. Add Butter Cubes: Dot the entire apple filling with small cold cubes of butter to add richness and create pockets of melted flavor during baking.
  9. Transfer to Baking Sheet: Keeping the galette on the parchment paper, use it to lift and slide the galette onto a pizza pan or a rimmed baking sheet for stability during baking.
  10. Chill the Galette: To help the galette hold its shape during baking, place it along with the baking sheet in the freezer for at least 15 to 20 minutes until firm. You can also freeze the galette at this point to bake later, although baking time may increase slightly.
  11. Preheat the Oven: Adjust your oven rack to the lower-middle position and preheat to 400°F (200°C). If you have a Baking Steel, place it on the rack to preheat for at least 30 minutes to ensure a crisp crust.
  12. Final Egg Wash and Sugar Topping: Before baking, lightly brush the dough edges exposed around the filling with more egg wash and generously sprinkle with turbinado or sparkling sugar for a beautiful, crunchy finish.
  13. Bake the Galette: Place the galette on the baking steel or directly on the baking sheet in the oven. Bake for 45-55 minutes, rotating halfway through for even browning. The galette is done when the crust is golden brown and the apples are tender and jammy. If the crust or apples brown too fast, tent the galette with foil and continue baking until fully cooked.

Notes

  • The combination of tart and sweet apples offers a balanced flavor that enhances the overall taste of the galette.
  • Using tapioca flour or cornstarch is key to thickening the filling juices, preventing a soggy crust.
  • Chilling the galette before baking helps maintain its shape and ensures a flakier crust.
  • Baking Steel provides superior heat conduction for a crispier, golden bottom crust but is optional.
  • You can freeze the shaped galette before baking for up to a month; just bake directly from frozen adding a few extra minutes to the bake time.
  • The cheddar pie dough adds a subtle savory note that pairs wonderfully with the apple filling.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/apple-cheddar-galette-recipe/