Apple Cheddar Galette is incredibly easy and oh so delicious! The cheddar in the crust amps up the flakiness in every bite and gives a subtle cheesy taste that works so well with the apples.

If you’re like me and making homemade pies is a challenge or getting the crust to “fit” and do everything you want it to is a crap shoot, then this Apple Cheddar Galette is for you! A galette is a free-form pie that doesn’t require exact measurements or the worry of the crust shrinking while baking so it doesn’t stay to the top of the pie plate, to name a few possible problems. Galettes may be sweet or savory and I make a Blackberry Galette during the summer that everyone requests. So, when I was thinking of apple pies during fall, this beauty was born and now we’re enjoying on repeat because it comes together so quickly.

The post for this recipe is sponsored by Cache Valley Creamery and I may receive compensation but all my comments and opinions are my own. Cache Valley Creamery is part of Dairy Farmers of America, making wholesome cheese and butter since 1937. It’s the best cheese available in my area and the one I reach for knowing that quality is utmost in all their products.

For this galette, as I mentioned, adding cheese to the crust creates a very subtle cheese bite but it also helps to make the crust extra flaky for a wonderful dessert every time.

Flour, butter, a tiny bit of sugar and salt, and ice water are processed in a food processor until crumbly. Then a scant cup of cheddar is mixed throughout.

This recipe produces two disks but you only need one for the amount of filling needed in said recipe. The extra disk may be frozen for up to two months to be used another time.

I prefer Honeycrisp apples in my galette but any baking apple will work wonderfully.

The sliced apples are stirred with brown and granulated sugar, cinnamon and nutmeg, and a bit of cornstarch to help thicken everything in the filling.

After about 30 minutes in the fridge, the dough is rolled out pretty thin, about 12-inches in diameter but it doesn’t need to be perfect. I even roll the dough on the parchment and then slide it onto the baking sheet.

The cheese is nicely spread throughout and along with the butter, this is going to create a perfect crust.

The apple mixture is placed in the center of the dough, leaving about a 2-inch border.

Then the border is crimped up over the apples. Just ensure that you don’t have cracks so none of the juices escape.

An egg wash is then brushed all over the crust and raw sugar is dusted all over the galette.

Extra butter is placed on top for more flavor and shine.

After less than an hour in the oven, this beautiful dessert is ready.

The apples are cooked perfectly soft and the cinnamon and nutmeg has melted into them for a perfect bite everytime.

Served warm or room temperature, with ice cream or even better, pour a drizzle of good quality heavy cream over the top.

I hope you love this recipe and give it a try, especially if you love eating pie but don’t like the intimidation or hassle of making them. If you love this galette be sure to try my Blackberry galette or my Easy Puff Pastry Tarts.

Print Recipe

5 from 2 votes

Apple Cheddar Galette

Ingredients

Crust ingredients

2 ½ cups all-purpose flour
½ tsp salt
16 tbsp cold butter cut into small pieces
¼ to ½ cup ice water
1 cup sharp cheddar cheese shredded

Filling ingredients

3 large Honeycrisp apples peeled
¼ cup dark brown sugar packed
2 tbsp granulated sugar
1 tsp grated lemon zest
1 tbsp lemon juice
1 tbsp cornstarch
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt

Finishing ingredients

1 large egg
1 tbsp heavy cream milk will do
1 tbsp raw sugar or decorator sugar
1 tbsp butter cut into ½-inch cubes
1 tbsp apricot jam or jelly (optional) or orange marmalade or peach jam or jelly

Instructions

Start the crust

Pulse flour and ½ teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle ¼ cup water evenly over the mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky).If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese, pulse just until combined.
Shape dough into 2 disks (save one for another galette or pie) and wrap each in plastic wrap. Refrigerate until chilled, about30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.

Make the filling while the crust chills and finish the galette

Core the apples and cut into slices about1/4-inch thick. In a large bowl, toss the apples, brown sugar, granulatedsugar, lemon zest, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Setaside.
Preheat the oven to 400F degrees. Roll out the chilled dough onto a piece of parchment paper until you get a circle with even thickness, about 12 inches in diameter. Does not need to be precise or perfectly round. A galette is rustic on purpose.
Gently move the parchment with the dough to a baking sheet. Arrange the apple slices in the middle, leaving about 2 inches of dough. You can line them up like dominoes or just arrange in a dome. Save the liquid that remains in the bowl.
Fold the dough border over the edges of the fruit, folding creases however your wish. This does not need to be “neat”. Make sure there are not tears or holes in the crust, pressing any together with your fingers so the juices from the fruit don’t escape during baking. Carefully spoon the extra liquid from the apple mixture over the apples in the galette.
In a small bowl, beat the egg and cream, thenbrush the crust with this egg wash. Sprinkle the crust all over with the rawsugar, sprinkling some over the apples as well, if desired. Dot the apples with the remaining cubes of butter.
Bake, rotating halfway through, for 35 to 40 minutes, or until the crust is golden brown and the apple slices are softened and bubbling. If the crust appears to be browning too quickly, you may cover the galette with aluminum foil for the last 5 minutes or so. Serve warm or at room temperature.

Notes

This recipe works well with pears as well as apples.
The cheddar flavor is not bold in the crust but the fat from the cheese creates an incredibly flaky crust.
The galette can be made and baked a day ahead of serving and stored covered in the refrigerator. Reheat at 400F degrees for about 10 minutes or until warmed through

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