Honeycrisp Galette with Cheddar Crust and Thyme Butter.
This apple cheddar galette is giving me LIFE.
Yessss I know I’m going over the top with apples. But can you blame me?
The best of the best are in season and to make them into almost-pie is the first step.
If you have a copy of my first book, Seriously Delish, then you know that I have a white cheddar apple cobbler in there. Or crumble! Maybe it’s a crumble.
Whatever it is, it’s fantastic and it’s one of the first recipes that got my family on board with the whole apple + cheddar combo.
I know that a lot of you have enjoyed the combo for ages. That there hasn’t been an apple pie slice served without cheddar cheese. But not here!
At least, not in that way. Apples have always been one of my favorite snacks so it wasn’t unusual for me to have an apple AND cheddar on a plate as a snack, but never eaten together. You know?
Well. If you haven’t tried the combo, you must.
I used my regular galette crust (why do I feel like the queen of galettes? I googled howsweeteats + galettes and I have so many! Because pie is terrifying?) and went with this cheddar version. I first shared it this past summer when I made tomato pie (it’s life changing, for real) and it’s a dreamy, cheesy crust!
But! My favorite part of this whole thing might be the thyme butter. Brush just a touch of it on the apples once the whole thing comes out of the oven and you will be in heaven. It’s so decadent and buttery and indulgent and delicious. While still being a slightly lighter fruit dessert!
Before you tell me I’m crazy, I’m not saying this is LIGHT, but it’s not as decadent as a huge slice of double chocolate cake or something. Right?
I mean, it’s made with fruit… SO.
Anyhoo, you know I love a galette because it’s quicker and easier than pie. There is no stress over perfection – you just fold it into a “rustic” shape and then serve it on a fancy tray or plate from “Pottery Barn” (read: Home Goods or TJ Maxx) for that whole rustic vibe.
And it feels fancy!
Seriously tastes like the best slice of fall you’ve ever had.
Apple Cheddar Galette with Thyme Butter
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- ¼ teaspoon dried thyme
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 cup cold unsalted butter, cut into pieces
- 2/3 cup finely grated sharp cheddar cheese
- for brushing: 1 egg + a few drops of water, beaten together
- coarse sugar mixed with a pinch of dried thyme, for sprinkling
- 2 large honeycrisp apples, thinly sliced
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- pinch of salt
Add the flour, sugar, thyme and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces and cheddar into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes. (The other dough can be thrown in the fridge for a few months!)
After 30 minutes, preheat the oven to 400 degrees F.
Add the sliced apples to a bowl. Sprinkle the apples with cornstarch, sugar, cinnamon, ground ginger and salt. Toss the apples well and let them sit for 10 minutes.
Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
Layer the apples in the center leaving a 2-inch+ border of crust. Once the apples are layered, fold the crust over top of the apples. Brush the crust with the beaten egg wash. Sprinkle any of the exposed crust with coarse sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.
Before serving, brush the apples with the thyme butter.
Place the butter and thyme in a saucepan. Heat over low heat until the butter melts, then let it sit for 10 minutes. Sprinkle in the pinch of salt and stir.
Those little triangles of love though!