Apple Galette with Cheddar

This recipe originally featured tart Granny Smith apples. But, Cosmic Crisp apples would work great in this galette, especially if paired with sharp cheddar cheese.

Dough:
1½ cups all-purpose flour, unbleached
1 pinch sea salt
4 Tbsp. butter, chilled, cut into pieces
1 Tbsp. shortening, chilled
5-7 Tbsp. water, ice cold

Filling:
¾ cup sugar
¼ cup brown sugar
½ tsp. ground cinnamon
9 cups Granny Smith, or Cosmic Crisp apples, peeled and thinly sliced (~ 5 medium)
3 Tbsp. butter, melted
2 Tbsp. all-purpose flour, unbleached
1 Tbsp. lemon juice, freshly squeezed
1 pinch sea salt
½ cup Cougar Gold Natural Cheddar cheese, or other artisan-style sharp cheddar cheese, crumbled, divided

Dough Glaze:
2 Tbsp. whipping cream, half-and-half cream, or milk
2 Tbsp. turbinado or white granulated sugar

Make the Dough:
Combine flour and salt in a food processor and pulse to mix. Add butter and shortening and pulse until mixture resembles coarse breadcrumbs (alternately, combine flour and salt in a bowl, cut in butter and shortening with a pastry cutter).

Transfer mixture to a bowl and sprinkle a Tbsp. of water at a time over the dough, mixing it with a fork. When it begins to come together, gather the dough and shape it into a disk. Wrap in plastic and refrigerate at least 15 (and up to overnight).

Make the Filling:
Stir together sugar, brown sugar and cinnamon, then toss with apples. Add melted butter, flour, lemon juice and salt and toss again. Stir in ¼ cup of the cheese.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

On a lightly floured surface, roll dough to a ⅛” thick, 14” circle, adding flour to surface while rolling to prevent sticking. Gently fold dough into quarters and transfer to a baking sheet, opening up quarters to make a flat circle.

Arrange apples on center of dough, leaving about a 3” border. Fold dough edges up and then pleat over apples.

Make the Dough Glaze:
Brush the crust with cream or milk and sprinkle with sugar.

Bake until apples are tender and crust is golden brown, about 45-50 minutes. Remove from oven, sprinkle remaining cheese over apples and cool to room temperature.

Cook's Note: If the dough has been refrigerated for more than an hour, allow it to sit at room temperature 15 minutes prior to rolling.