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
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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.
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FORM the dough into a disk. Wrap in plastic and chill until firm, at least 1 hour.
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PREHEAT oven to 400° F.
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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 â…“ cup shredded cheese in the center of the dough, leaving a 1 or 2-inch border. Transfer baking pan to refrigerator while prepping apples.
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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.
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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.
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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.