Apple Cheddar Galette

This apple cheddar galette has a flaky pie crust filled with sharp cheddar cheese, caramelized onions, and sweet apples! It's super easy to make and the perfect sweet and savory fall dessert!

Course Appetizer, Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings slices

Calories 178kcal

Author Kyleigh Sage

Equipment

Ingredients

Cheddar Pie Dough

1 cup pastry flour substitute all purpose flour
½ cup sharp white cheddar cheese shredded (optional)
¼ teaspoon kosher salt
6 tablespoons unsalted butter cold
2 tablespoons water cold
1 large egg beaten for egg wash

Apple Filling

1 cup sharp white cheddar cheese shredded
½ cup caramelized onions optional
3-4 apples thinly sliced
2 teaspoons granulated sugar
2 teaspoons fresh thyme

US Customary - Metric

Instructions

Pie Dough

For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour, shredded cheddar cheese, and salt. Add in the cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and shape into slightly flattened disk.
Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!

Apple Galette

Preheat the oven to 400°F.
Cut the apples into thin slices and set aside.
Lightly flour a clean surface. Roll out pie dough into a large rectangle, about ¼ inch thick and roughly 14x10 inches [you can also make a classic round galette and just roll into a large circle about 12 inches across]. If you want a cleaner looking galette, you can use a knife to trim the edges of dough but it's not necessary.
Place the dough on a parchment lined baking sheet.
Spread the shredded cheddar cheese over the pie dough, leaving about an inch around the edges. Then dot the caramelized onions over the cheese.
Arrange the thinly sliced apples over top of the cheese and sprinkle with granulated sugar and fresh thyme.
Then gently fold over the edges of the dough.
Brush the edges lightly with egg wash and sprinkle with a little granulated sugar if desired.
Bake at 400°F for 35-45 minutes or until the crust is golden brown.
Remove from the oven and let the apple cheddar galette rest for 5-10 minutes before serving.
Cut into squares and serve warm!
This galette is best eaten the same day, but can be stored in the fridge for 2-3 days. You can serve it cold or warm it up in the oven at 350°F for about 5 minutes to crisp up the crust.

Notes

Apples - You need 3-4 large apples for this tart. I recommend firm apples that will hold their shape - think the same kind of apples you'd use for apple pie! My favorites are Granny Smith, honey crisp, cosmic crisp, pink lady, or Braeburn!

Nutrition