Do you love desserts that combine sweet and salty? This rustic apple galette does just that – fresh, sweet apples taste even better when paired with a bit of salty, creamy blue cheese.
This tart is far less fussy than a pie, but just as pretty carried to the table and sliced into wedges.
Just lay some thinly-sliced apples in a spiraling pattern over the dough and then fold the edge of the dough over the apples to make a free-form tart.
Once baked, sprinkle the tart with sliced almonds and crumbled blue cheese. Drizzle with a little bit of honey, and it's ready to go out to your guests.
The galette is best served warm on the day it is made. You can warm it in a 350F oven just before serving if it's gotten cool, or just serve it room temperature.
The dough can also be prepared and refrigerated for up to 3 days before or frozen for 2 months (double wrapped in plastic and placed in a heavy-duty freezer bag.) Defrost it overnight in the refrigerator. Before rolling, let cold dough rest at room temperature until malleable, about 15 minutes.
Celebrate the start of apple season with something a little special. You will not want to share, but your friends and family will thank you when you do.
For more information on which apple varieties are best for baking, check out our Guide to Apples.
Apple Galette with Blue Cheese, Almonds and Honey
- For the dough:
- 1 cup (130g) all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) cold, unsalted butter, cut into small cubes
- 3 tablespoons ice water
- For the filling:
- 3 medium (about 1 pound) baking apples, such as Honeycrisp, Macoun or Empire,
- 1/4 teaspoon nutmeg
- 3 tablespoons turbinado sugar or sugar-in-the-raw
- 3 tablespoons sliced almonds
- 2 tablespoons crumbled blue cheese
- 2 tablespoons honey
Chill the ingredients for the pie crust
In a mixing bowl, stir the flour, sugar and salt until combined. Add the butter cubes and toss to coat them in the flour. Place in the freezer for 20 minutes while you prepare the apples.
Prepare the apples
Cut the apples in half and slice out the cores, leaving the peels on. With the flat sides down, cut the apple halves into 3/8-inch-thick half-moon slices.
Make the pie crust
Transfer the chilled flour and butter mixture to the bowl of a food processor. Pulse in short bursts until the butter is cut into pea-size pieces. (A few large pieces are okay.)
Open the top of the food processor and drizzle the ice water over the mixture. Replace the lid and pulse again in short bursts until the mixture looks uniform and crumbly but does not yet form large clumps of dough.
Press a small amount of the dough together in your hand. It should form a clump that holds together firmly when pressed without cracking at the edges. If it feels crumbly or dry, sprinkle with additional ice water, 1 tablespoon at a time, and pulse briefly to mix.
Chill the pie crust
Turn out the crumbly dough onto the countertop. Press the dough into a flat disk with the palms of your hands without manipulating it too much. Wrap it in plastic wrap and refrigerate for 15 to 20 minutes.
Preheat the oven to 425F
Line a baking sheet with parchment.
Roll out the pie crust
On a floured work surface with a floured rolling pin, roll the dough into a 12-inch circle. Transfer to the parchment-lined baking sheet.
Fill and bake the tart
Leaving a 2-inch border all around and starting at the outer edge, overlap the apple slices to fill the pie crust. Sprinkle with the nutmeg and sugar. Fold the edge of the pie crust over the apples.
Bake for 30 minutes,
or until the apples are tender and the crust is golden.
Toast the almonds:
While the tart is baking, spread the almonds on a baking sheet and toast in the oven for 3 to 5 minutes, until golden. Watch carefully to keep them from burning.
Finish the tart
Remove the tart from the oven. Sprinkle with the toasted almonds and blue cheese crumbles. Drizzle the honey over top. Cut into wedges and serve.