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New England Apple Cheddar Galette
New England Apple Cheddar Galette
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Try a delicious twist on the classic New England combo of apples and cheddar with this mouthwatering apple and cheddar galette.
Ingredients:
  • Crust:
  • 1 1/2 cups (200g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 sticks (170 g) unsalted butter
  • 1/4 cup plus 2 tablespoons (85 ml) sour cream (full fat, not light)
  • 2 tablespoons finely grated sharp cheddar cheese
  • Filling:
  • 4 good cooking apples, such as McIntosh, Courtland, Jonagold, Pippin, Golden Delicious, Jonathan, Fuji, or a mixture of various cooking apples (NOT red delicious)
  • 1/2 teaspoon lemon zest
  • 1 half of a lemon, or the juice of half a lemon (to acidulate the water for holding the apples while you peel them to keep them from discoloring)
  • 1 tablespoon maple syrup
  • 2 teaspoons minute tapioca or instant tapioca for thickener (can substitute corn starch)
  • 1 teaspoon ground cinnamon
  • 1/2 cup lightly packed grated cheddar cheese
  • Finishing:
  • 1 egg for egg wash
  • Coarse sugar for sprinkling on the crust
Instructions:
  • Cube the butter and scatter it over a mixture of flour, salt, and sugar in a large bowl.
  • Combine the flour and butter using your hands until the mixture is crumbly with some pea-sized butter pieces. Mix in sour cream and finely grated sharp cheddar cheese using a fork until well combined.
  • Combine the mixture by hand and shape it into a disk. Dust it with flour, wrap it in plastic wrap, and refrigerate for 30 minutes to a day. Make the galette.
  • Prepare an acidulated water bath by filling a large bowl halfway with water and squeezing in the juice of half a lemon. Add the squeezed lemon in too if desired. Peel, quarter, and core the apples, placing them in the acidulated water to prevent discoloration as you work. Preheat the oven to 400°F (205°C).
  • Remove the apple quarters from the water, slice each one lengthwise into 4 or 5 slices about 1/4 to 3/8 inch thick, and return them to the acidulated water.
  • Drain apple slices and return to bowl. Sprinkle with maple syrup, cinnamon, minute tapioca, and zest; gently toss to coat evenly.
  • Roll out the dough on a lightly floured surface until it's 14 inches wide, then transfer it to a parchment-lined baking sheet.
  • Layer the apple slices in a circular pattern on the dough, beginning 2 inches from the edge of the pastry round. Allow some overlap between the slices to ensure the circle is filled.
  • Top with grated cheddar cheese, fold dough over apples in pleats: Sprinkle the apples with grated cheddar cheese and fold the dough over, creating pleats every few inches.
  • Create a shiny finish: In a small bowl, whisk an egg with water until smooth. Gently brush the egg wash onto the dough border without touching the apples. Finish by sprinkling coarse sugar over the egg-washed crust.
  • Bake at 400°F (205°C) for 10 to 15 minutes until beginning to brown, then reduce temperature to 375°F (190°C) and bake for an additional 15 to 20 minutes until apples are tender and crust is golden brown. Cool slightly before serving.

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