Apple Galette with Cheddar (Cheddar Dough)

Galettes are impressive yet a surprisingly easy homemade dessert to make for your guests any time of year. This buttery cheddar cheese pie crust and sweet cinnamon apple filling make a show stopping dessert. The cheddar pie crust is extra flaky and each slice is mostly sweet, a little savoury and perfectly satisfying. If you’re craving an upgrade to traditional apple galette, this recipe is definitely it.

Cheddar Dough:
1 Tbsp. apple cider vinegar (15 mL)
8-10 Tbsp. water, ice cold, divided (120-150 mL)
2½ cups all-purpose flour, unbleached (312 g)
½ tsp. sea salt
½ cup butter, cold and cut into ½” (1.3 cm) cubes
6 oz extra sharp cheddar cheese, freshly grated (170 g)

Apple Filling:
1½ lbs apples, such as Gala and Granny Smith, about 4-5, peeled or unpeeled, cored and thinly sliced (681 g)
1 tsp. lemon juice, freshly squeezed
3 Tbsp. all-purpose flour, unbleached (23 g)
½ cup granulated sugar, depending on the sweetness of the apples (100 g)
1 tsp. ground cinnamon
1 big pinch sea salt

Finishing:
1 egg, lightly beaten
Demerara sugar

For the Dough:
I’m a small bowl mix vinegar and 8 Tbsp. (120 mL) of the ice water and set it aside.

In a large bowl, combine the flour and salt. Add the butter pieces and toss to coat them in the flour mixture. Using your hands, pinch the pieces of butter between your thumbs and pointer fingers to flatten them into thin shards. Continue until all the butter has been flattened, working quickly to prevent the butter from getting too warm. Add the cheese and toss to thoroughly coat it in the flour. (I grated the butter this time - either or works)

Drizzle the vinegar mixture over the flour mixture and toss the mixture with your hands to incorporate the ingredients. Drizzle over the last 1-2 Tbsp. (15-30 mL) of ice water as needed, a little at a time, just until the dough comes together and is no longer dry and crumbly. You may not need all of the remaining 2 Tbsp. (30 mL), depending on the humidity of the day, or you may need even a bit more. You want to add just enough water for the dough to feel crumbly, but not so much that it’s soft, wet and sticky to the touch.

Pat the dough into rectangle, wrap it tightly in plastic wrap and chill it in the fridge for at least 2 hours or, ideally, overnight. Allow the dough to sit at room temperature for a few minutes to soften slightly before rolling it out.

For the Apples:
Once ready to make galette in a large bowl, toss the apples with the lemon juice to coat them, then add the flour, granulated sugar, cinnamon and salt and toss to coat. Set aside while you prepare the dough.

Assembly:
Line a rimmed baking sheet with parchment paper. On a well-floured surface, roll the dough out into a ¼ to ⅛” (6 to 3-mm) thick rectangle, about 14x16” (36x41 cm).

Transfer the dough to the prepared baking sheet. Spread the apples in an even layer over the dough, leaving a 2” (5 cm) border around all sides.

Fold up the sides of the dough over the apples and gently press it into place. Freeze the galette for 30 minutes.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Brush the dough with the beaten egg and sprinkle it with the demerara sugar.

Bake the galette for 45-50 minutes, until the crust is very deep golden brown and the filling is bubbling and thick.

Cover the top of the galette with foil, if necessary, if the dough is browning in places too quickly. Cool the galette slightly before serving it.

Makes 8-10 servings, or 1 (10x12”/25 x30 cm) galette. The dough makes enough for 1 large galette, a recipe of hand pies or a double-crust pie.