Cheddar & Apple Galette

prep time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

servings: 6

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A galette is a rustic, free-form pie with a pastry base, topped with either sweet or savory fillings. The edges are folded in to hold in the filling and create a gorgeous, crispy brown crust. Give it a try!

Ingredients

1½ cup all-purpose flour, plus more for surface
1 tablespoon sugar
½ teaspoon kosher salt
8 tablespoons Cabot Salted Butter, cold and cubed
2 ounces Cabot Extra Sharp Cheddar Cheese, grated (about ½ cup),
4 - 5 tablespoons cold water
4-7 medium to large apples of your choosing
1½ ounces Cabot Extra Sharp Cheddar Cheese, grated (about ⅓ cup)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
4 tablespoons Cabot Salted Butter, melted
1½ teaspoons vanilla extract
2 tablespoons brown sugar

Directions

PULSE the flour, sugar, and salt together in a food processor. Add the butter and cheese and pulse until the mixture resembles coarse crumbs. Drizzle the water in, a tablespoon at a time, and pulse until a ball just begins to come together.
FORM the dough into a disk. Wrap in plastic and chill until firm, at least 1 hour.
PREHEAT oven to 400° F.
ROLL the chilled dough out on a lightly floured surface to an even thickness about 12-inches round. Transfer to a parchment-lined baking sheet. Spread the ⅓ cup shredded cheese in the center of the dough, leaving a 1 or 2-inch border. Transfer baking pan to refrigerator while prepping apples.
SLICE the apples thinly with a knife or a mandolin. Remove pan from fridge and arrange apple slices in desired pattern over the cheese, and gently fold the edges of the dough around the apples, leaving center of galette open.
MELT butter and off heat add vanilla extract. Sprinkle the apples and edges of the dough with both sugars and cinnamon and brush with the butter mixture.
BAKE, rotating in oven once, until apples have begun to caramelize around the edges and are soft and the crust is golden-brown, 35-40 minutes. Let cool to warm or room temperature.

Tags:Recipe, Dessert, Fall, Winter, Kid Friendly, Vegetarian, Thanksgiving, High Fiber

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Recipe Note

Nothing says "warm and cozy" better than apple pie, unless it's apple pie with Cabot Cheddar Cheese. Try this traditional version of Apple Pie with Cheddar Cheese.

For a savory galette try this spicy Butternut Squash Galette with Cabot Habanero Cheddar.

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A galette is a rustic, free-form pie with a pastry base, topped with either sweet or savory fillings. The edges are folded in to hold in the filling and create a gorgeous, crispy brown crust. Give it a try!

Directions

PULSE the flour, sugar, and salt together in a food processor. Add the butter and cheese and pulse until the mixture resembles coarse crumbs. Drizzle the water in, a tablespoon at a time, and pulse until a ball just begins to come together.
FORM the dough into a disk. Wrap in plastic and chill until firm, at least 1 hour.
PREHEAT oven to 400° F.
ROLL the chilled dough out on a lightly floured surface to an even thickness about 12-inches round. Transfer to a parchment-lined baking sheet. Spread the ⅓ cup shredded cheese in the center of the dough, leaving a 1 or 2-inch border. Transfer baking pan to refrigerator while prepping apples.
SLICE the apples thinly with a knife or a mandolin. Remove pan from fridge and arrange apple slices in desired pattern over the cheese, and gently fold the edges of the dough around the apples, leaving center of galette open.
MELT butter and off heat add vanilla extract. Sprinkle the apples and edges of the dough with both sugars and cinnamon and brush with the butter mixture.
BAKE, rotating in oven once, until apples have begun to caramelize around the edges and are soft and the crust is golden-brown, 35-40 minutes. Let cool to warm or room temperature.