Go Back

Apple Cheddar Galette

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.
4.75 from 4 votes
Leave a Review »



  • 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

salted thyme butter

  • 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.

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.

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!