New England Apple Cheddar Galette

Rustic apple tart, New England style with cheddar cheese!

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.

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

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

Method

Make the pastry dough

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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.

 

Prepare the galette

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1 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.

2 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 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 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.

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5 Gently move the rolled out pastry dough to a parchment lined baking sheet. 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.

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6 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 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 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.

Cool until just lightly warm before serving.

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Comments

  1. Anna H.

    I’ve seen several apple pie recipes with cheddar cheese in the crust, but never in the filling. I’m a fan of cheddar melted over hot applesauce, though, so this sounds amazing! (I’m from Washington State, by the way.)

  2. avis

    I have only ever encountered cheese on apple pie in books and I am OK with keeping it that way.

    That crust, however, is brilliant. I may use something like that for a quiche or a pot pie. Yum!

  3. Kathy

    I made this last night and my husband and I loved it. I had never had cheddar on apple pie and I enjoyed it very much.

    The crust is easy and taste amazing. I will be using this for more than just this galette.

    Thank you again for a great recipe.

  4. Victoria

    I love your blog! I am from Kansas City, MO so the Heart of America and it doesn’t get more Midwest than that! I love cheese with apples it’s one of my favorite combos. I love pink apples so gala, fuji, pink lady. I normally slice the apple and eat it with white extra sharp cheddar. I also grew up eating a slice of cheese on top of a donut or muffin for breakfast for school. Never thought to bake the cheese into a pie. I might make this for thanksgiving!

  5. George Hooper

    Likely 60 years ago my Dad took me to Birmingham [we lived in Anniston, in NE AL] & we had lunch in Dale’s Cellar, I think it was. The point is that for dessert we had small, individual apple pies w/a sweetened cheddar sauce applied liberally to the top. I’ve never forgotten that, seen it anywhere else, nor been able to find a recipe for it.
    Any ideas?
    I really enjoy your site & have gotten quite a few great recipes from it – THANKS!

  6. Annie

    Wow, I haven’t seen cheddar cheese & apple pie together since I moved westward (a very very long time ago) from Connecticut. Thank you for reminding me that I have an excellent cheddar from WA State U (yeah, the one packed in a can) and apple pie in the fridge. But I have all the ingredients to make your galette, so I might make that as well…

  7. Megan

    I’ve tried to make galettes several times, but the crust has never cooked completely in the middle — there’s always a 4″ circle of raw crust in the center. How can I keep this from happening? I love the rustic look of a galette, and this one looks particularly delicious, but I don’t want to serve raw dessert. Does anyone else have this problem?

    • Elise

      What helps with this recipe is that you start the baking at a relatively high temperature, the sole purpose of which is to avoid the problem you are talking about. If you find raw crusts to be a problem with other galettes, make sure your filling isn’t too wet and start the baking at 400°F. Then after 10 or 15 minutes drop it to 375°.

  8. sabel

    I used to make a savory tart of apples, onions and cheddar. The crust used sour cream instead of half the butter or shortening and could tolerate more handling because of the sour cream.

    I also really like pears with gouda or havarti cheese. The milder flavor and fragile nature of the pears takes a cheese that is not quite as hearty and robust as cheddar. Try it on Rye Trisquits or on party rye bread. The caraway seed really goes well with it.

  9. Justin

    I’m going to try this recipe tonight but I think there might be something missing. You mention an egg wash in step 7 but an egg is not on the ingredients list.

    • Elise

      An “egg wash” is an optional step for any pie. It’s just one of those things you can do if you want. The egg doesn’t go in the crust or the filling.

  10. 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!

  11. 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.