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Apple Galette with Cheddar Crust

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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.

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.

Find it online: https://cookibly.com/apple-galette-with-cheddar-crust/