New England Apple Cheddar Galette

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Photography Credit: Elise Bauer

“An apple pie without the cheese is like a kiss without the squeeze.” 

There is a tradition in New England, and some parts of the midwest, to serve a slice of cheese, usually sharp cheddar, alongside a piece of apple pie, or even melted on top.

For those of us who didn’t grow up with this tradition, even though we may love eating apple slices with cheese, the whole idea of cheddar cheese with a pie is well, just wrong. As in, “are you kidding?” wrong.

If this is you, I understand.

But just let the idea percolate a little while. Apples and cheese are good together, right?

A slice of apple with a slice of cheese—bare, naked perfection. Why? Because apples are both sweet and a little tart, and cheese is salty with plenty of umami. So your taste buds are firing on all cylinders when you eat them in combination. 

New England Apple Cheddar Galette

Still, the idea of cheddar with or in a sweet apple dessert is weird, to those of us unaccustomed to the idea. So, you’ll have to just trust me on this one.

It’s good. Like “where has this been all my life?” good.

I’m speaking from experience here. I have shunned the idea since the first time I heard of it. But this week I decided to take the plunge and make a simple galette, a rustic tart with apples, some maple syrup for sweetener, cheddar, in a buttery, cheddar speckled crust.

All I can say is WOW. Thank you New England.

New England Apple Cheddar Galette Recipe

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  • Prep time: 40 minutes
  • Cook time: 30 minutes
  • Yield: Makes 8 servings

If using a tart apple such as a Granny Smith, you may want to add a little sugar or more maple syrup to the filling to balance the tartness of the apple.

Ingredients

Crust:

  • 1 1/2 cups (200g) of all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 sticks (3/4 cups, 6 ounces, 170 g) unsalted butter
  • 1/4 cup plus 2 Tbsp (85 ml) sour cream (full fat, not light)
  • 2 Tbsp finely grated sharp cheddar cheese

Filling:

  • 4 good cooking apples, such as McIntosh, Courtland, Jonagold, Pippin, Golden Delicious, Jonathan, Fuji, or a mixture of various cooking apples (NOT red delicious)
  • 1/2 teaspoon lemon zest
  • 1 half of a lemon, or the juice of half a lemon (to acidulate the water for holding the apples while you peel them to keep them from discoloring)
  • 1 Tbsp maple syrup
  • 2 teaspoons minute tapioca or instant tapioca for thickener (can substitute corn starch)
  • 1 teaspoon ground cinnamon
  • 1/2 cup lightly packed grated cheddar cheese

Finishing:

  • 1 egg for egg wash
  • Coarse sugar for sprinkling on the crust

Method

Make the pastry dough

1 Cut the butter into cubes. In a large bowl whisk together the flour, salt, and sugar. Sprinkle the butter cubes over the flour.

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2 Use your clean hands to squish the flour and butter together, breaking up the butter into smaller pieces until the mixture resembles a rather shaggy coarse meal with a few pea-sized pieces of butter. Add the sour cream and a couple tablespoons of finely grated sharp cheddar cheese and stir with a fork until incorporated.

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3 Gather the mixture with your hands and form a ball. Shape the ball into a disk. Sprinkle with a little flour, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes and up to a day ahead.

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Prepare the galette

1 Peel, core, quarter the apples, place in water with lemon juice: Preheat oven to 400°F (205°C). Prepare a large bowl half filled with water. Squeeze into it the juice of half a lemon (and put the squeezed lemon in too if you want). Peel, quarter, and core the apples, and place into the acidulated water while you work to keep the apples from discoloring.

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2 Slice the apple quarters: Remove the apple quarters from the water. Slice each apple quarter into 4 or 5 slices, lengthwise, about 1/4 inch to 3/8 inch thick at the widest end. Return the apple slices to the acidulated water.

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3 Drain apple slices, sprinkle with maple syrup, cinnamon, minute tapioca, zest: Drain the apple slices. Place the apple slices back in the now empty bowl. Sprinkle with maple syrup and cinnamon and gently toss so that the apple slices are lightly coated with both. Add the minute tapioca and the lemon zest. Gently toss again.

4 Roll out the dough, transfer to lined baking sheet: On a clean, lightly floured, flat surface, place the disk of dough. Roll out with a rolling pin to an even thickness and about 14 inches wide. Gently move the rolled out pastry dough to a parchment lined baking sheet.

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5 Arrange apple slices on the dough: Starting from 2 inches from the perimeter of the pastry round, arrange the apple slices, side by side, in a circular pattern, filling the circle. It's okay if some of the apple slices overlap a little.

6 Sprinkle with cheese, fold edges over in pleats: Sprinkle the top of the apples with grated cheddar cheese. Gently fold the dough up over the apple slices, forming pleats with the dough every few inches.

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7 Brush with egg wash, sprinkle with coarse sugar: Place an egg in a small bowl with a teaspoon of water, beat with a fork or whisk until smooth. Use a pastry brush to brush the egg wash over the exposed border of the dough (don't put on the apples, just the dough). Sprinkle the egg washed crust with coarse sugar.

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8 Bake: Bake for 10 to 15 minutes (until beginning to brown) at 400°F (205°C). Then lower the temperature to 375°F (190°C) and bake for 15 to 20 minutes more, until the apples are cooked through and the crust is nicely browned.

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Cool until just lightly warm before serving.

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Links:

Maple, Apple, Cheddar Pie from Mary of One Perfect Bite

An Apple Pie without the Cheese is Like a Kiss without the Squeeze from theKitchn

Cheddar Apple Squares from Yankee Magazine

Apple Chicken Quesadilla here on Simply Recipes

New England Apple Cheddar Galette

Showing 4 of 25 Comments

  • Denise Clegg

    I made this just before Thanksgiving to see how the family would like it. The crust was superb. Would be great for a quiche or a savory galette. I used jonagold apples and doubled the amount of maple syrup. The tapioca did not cook. There was very little juice for it to react with. I have made apple pies without butter and thickener before. As long as you keep the sweetener to a minimum the juice will not spread. I think that there should have been more maple syrup, or maple syrup and brown sugar.

  • elise.kissling

    I made this for guests last night and it looked wonderful coming out of the oven. But we were all was disappointed. I told everyone to be honest. One good friend said: “It tastes like a pizza Hawaii with a note of Thai”. Next time I’ll go back to apples or pears with a slices of cheese.

  • Yeni

    Oh my! Beat any apple pie I ever bought anywhere. I left the dough 2 nights in the fridge, but it still resulted in the easiest, flakiest crust. The filling is just the perfect balance of sweetness and savoriness. We don’t like sugary filling, so this one without a drop of sugar is just perfect! This will be our go to apple dessert now! Thanks for sharing Elise!

  • Tracy

    I do enjoy sharp cheddar with apple pie but even more so with a slice of molasses raisin bread, such a treat with a cup of tea.

  • rehana

    How many pounds of apple is that? The four apples we used didn’t come close to fitting.

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