This Apple Galette with Cheddar Crust is the perfect blend of sweet and savory. The sharp cheddar adds depth and richness to the buttery crust, enhancing the natural sweetness of the apples without overpowering them.
You’ll also love how simple and forgiving this dessert is. Unlike a traditional pie, a galette is free-form, meaning there’s no need for a pie dish or perfect crimping. It’s rustic by design, making it ideal for both beginner and experienced bakers.
It’s versatile enough for holidays, family dinners, or a cozy weekend treat. Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a cup of coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cheddar crust:
all-purpose flour granulated sugar salt unsalted butter, cold and cubed sharp cheddar cheese, freshly grated ice water
For the apple filling:
apples, peeled, cored, and thinly sliced granulated sugar brown sugar ground cinnamon ground nutmeg lemon juice vanilla extract cornstarch
For assembly:
egg, beaten (for egg wash) coarse sugar (optional, for sprinkling)
Directions
In a large bowl, combine the flour, sugar, and salt for the crust. Add the cold butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the grated cheddar cheese. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
Shape the dough into a disk, wrap it tightly, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In another bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch until evenly coated.
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet.
Arrange the apple mixture in the center of the dough, leaving about a 2-inch border around the edges. Gently fold the edges of the dough over the apples, pleating as needed.
Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 35–45 minutes, or until the crust is golden brown and the apples are tender and bubbling.
Allow the galette to cool slightly before slicing and serving.
Servings and timing
Servings: 6 to 8 slices
Preparation time: 20 minutes Chilling time: 1 hour Baking time: 35 to 45 minutes Total time: Approximately 1 hour 55 minutes
Variations
For a deeper flavor, try using aged white cheddar instead of sharp yellow cheddar.
Add a handful of dried cranberries or raisins to the apple filling for extra sweetness and texture.
Swap out part of the apples for thinly sliced pears for a slightly softer and more delicate fruit filling.
Sprinkle chopped pecans or walnuts over the apples before folding the crust for added crunch.
For a caramel twist, drizzle a bit of caramel sauce over the apples before baking.
Storage/Reheating
Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 350°F (175°C) oven for about 10 minutes to crisp up the crust and warm the filling. You can also use a toaster oven for smaller portions.
While it can be microwaved, the crust may lose some of its flakiness. For best texture, reheating in the oven is recommended.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze it for up to 2 months. Thaw overnight in the refrigerator before using.
What are the best apples to use for this galette?
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape during baking and balance the sweetness of the crust.
Does the cheddar make the crust taste cheesy?
The cheddar adds a subtle savory depth rather than a strong cheesy flavor. It enhances the sweetness of the apples without overpowering them.
Can I use pre-shredded cheese?
Freshly grated cheddar is recommended because it melts better and doesn’t contain anti-caking agents that can affect the dough texture.
How do I prevent the bottom from getting soggy?
Make sure to toss the apples with cornstarch and avoid adding excess liquid. You can also sprinkle a thin layer of ground almonds or breadcrumbs under the apples to absorb moisture.
Can I make this recipe gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend designed for baking. The texture may vary slightly, but it should still be delicious.
Do I need to peel the apples?
Peeling is recommended for a softer filling, but you can leave the skins on for a more rustic texture if preferred.
Can I serve this cold?
Yes, it can be served at room temperature or chilled, but it’s especially delicious slightly warm.
What can I serve with apple galette?
Vanilla ice cream, whipped cream, or even a slice of sharp cheddar cheese on the side pairs beautifully with this dessert.
Can I double the recipe?
Absolutely. You can make two galettes and bake them on separate baking sheets, rotating halfway through for even browning.
Conclusion
Apple Galette with Cheddar Crust is a charming, rustic dessert that brings together the comforting sweetness of baked apples and the savory richness of cheddar-infused pastry. Simple to prepare yet impressive to serve, this galette is a delightful twist on classic apple pie and a wonderful addition to any gathering or cozy night at home.
This Apple Galette with Cheddar Crust is a rustic French-inspired dessert featuring tender cinnamon-spiced apples wrapped in a flaky, buttery crust enriched with sharp cheddar cheese. The perfect balance of sweet and savory, this easy free-form apple galette delivers classic fall flavors with a gourmet twist—ideal for holidays, family gatherings, or cozy weekends at home.
Author:Catherine
Prep Time:20 minutes
Cook Time:35–45 minutes
Total Time:1 hour 55 minutes
Yield:6–8 slices
Category:Dessert
Method:Baking
Cuisine:French-inspired
Diet:Vegetarian
Ingredients
For the Cheddar Crust:
1 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cubed
¾ cup sharp cheddar cheese, freshly grated
3–4 tablespoons ice water
For the Apple Filling:
3–4 medium apples, peeled, cored, and thinly sliced
¼ cup granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
For Assembly:
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
In a large bowl, whisk together flour, sugar, and salt.
Add cold butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Stir in grated cheddar cheese.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
Shape into a disk, wrap tightly, and refrigerate for at least 1 hour.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In another bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch.
On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to prepared baking sheet.
Arrange apple mixture in the center, leaving a 2-inch border. Fold edges over apples, pleating as needed.
Brush crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 35–45 minutes, until crust is golden brown and apples are tender and bubbling.
Cool slightly before slicing and serving.
Notes
Use firm apples like Granny Smith or Honeycrisp for best structure.Freshly grated cheddar melts better and improves crust texture.For extra protection against a soggy bottom, sprinkle a thin layer of ground almonds or breadcrumbs under the apples.The dough can be made up to 2 days ahead or frozen for 2 months.
