Description
This Apple Cheddar Galette with Crispy Herb blends sweet, savory, and flaky in a perfect rustic pastry.
Ingredients
Scale
For the crust:
- ½ cup (1 stick or 113g) salted butter
- 1¼ cup (150g) all-purpose flour, plus more for dusting
- ¼ teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup (2 oz) sharp white cheddar cheese, shredded
- 1 teaspoon fresh thyme
- 1 tablespoon vodka (or substitute buttermilk)
- 2–3 tablespoons ice cold water (more if needed)
For the galette:
- ¾ cup (3 oz) sharp white cheddar cheese, shredded and divided
- 1 large honeycrisp apple, cored and thinly sliced
- 2 tablespoons salted butter, melted
- 2 teaspoons granulated sugar
- 1 teaspoon milk (for brushing crust)
For topping:
- Flaky salt
- Honey, for drizzling
- 2 sprigs fresh thyme, leaves only
Instructions
- Make the crust: In a large bowl, mix flour, salt, sugar, cheddar, and thyme. Cut in butter until coarse crumbs form. Add vodka and ice water 1 tbsp at a time, mixing until dough holds together.
- Chill the dough: Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Prepare apples: While dough chills, core and thinly slice the apple. Toss with melted butter and sugar in a bowl. Set aside.
- Roll out the crust: On a lightly floured surface, roll dough into a 10–12-inch circle. Transfer to parchment-lined baking sheet.
- Assemble the galette: Sprinkle half the cheddar in the center of the crust, leaving a 2-inch border. Arrange apple slices in a fan or circle. Top with remaining cheddar.
- Fold and seal: Fold edges of the dough over the apples, pleating as needed. Brush crust with milk and sprinkle with flaky salt.
- Bake: Bake at 400°F (200°C) for 35–40 minutes, until golden brown and bubbling.
- Finish: Drizzle with honey and scatter fresh thyme on top before serving.