This savoury apple cheddar galette is made with an incredibly crispy and flaky galette crust filled with cheddar cheese, apple slices, and brushed with thyme butter. It's the perfect savoury recipe to add to your Fall baking!
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Notes from the baker
This apple cheddar galette is officially the first savoury baking recipe I've put up on the site! That's the amazing thing about galettes - the dough works perfectly for both sweet and savoury flavours and fillings.
The combination of apples and cheddar cheese works surprisingly well together. The apples become soft and subtly sweet and provides a great base for the sharp cheesy flavour. Give it a try if you want something a bit different or a break from baking sweet treats!
Why you'll love this recipe
- Crispy and flaky galette crust. This is my go-to galette and pie crust that always comes out perfectly crispy.
- Cheddar cheese in the crust and in the filling. The cheese in the crust makes it extra crispy and the cheese in the filling gives the galette another layer of cheesiness.
- Sweet and tender thyme-apple filling. An expected tart and sweet apple filling pairs perfectly with the savoury cheese.
Tools
- Cheese grater - You'll need a cheese grater to shred the cheese unless you're using pre-shredded cheese.
- Baking sheet - You'll need any kind of baking sheet or baking tray that's big enough to fit a 6-8" galette.
- Dough blender (optional) - A dough blender or pastry blender is a tool with stainless steel blades that makes cutting the butter into small pea-sized pieces very easy without warming up the butter with your hands. If you don't have one, you can always just press the butter into smaller pieces in between your fingers.
- Rolling pin - You'll need a rolling pin to roll the galette dough out.
- Pastry brush - For brushing the thyme butter on the apples and the egg wash on the galette crust.
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- All-purpose flour
- Salt
- Unsalted butter - The butter for the galette dough should be roughly cubed and kept cold until you're ready to use it.
- Ice cold water - Cold water keeps the butter in the dough from warming up. I like to put a cup of water in the fridge or freezer (don't let it freeze all the way) before I'm ready to use it.
- Cheddar cheese - Use any kind of cheddar cheese you prefer such as white cheddar, sharp cheddar, aged cheddar, etc. I prefer to buy a block of cheese and shred it myself.
- Tart apples - Use any tart and crisp apple variety that you would use in an apple pie such as Granny Smith, Honeycrisp, or Ambrosia. Thinly sliced them so you can fan them out for a beautiful pattern.
- Fresh thyme - Thyme adds a savoury herb flavour to the galette.
- Egg - For the egg wash to make the crust shiny and golden brown.
Tips for making the best apple cheddar galette
- Keep the butter cold in the crust. The key to a flaky and crispy galette crust is layers of butter pieces embedded within the dough. You want these pockets of butter to remain intact and cold until baking so work quickly especially with warm hands. Donโt be afraid to return the dough to the fridge for 5-10 minutes any time you feel like itโs getting too warm and melting.
- Don't overwork the dough. Folding and kneading the dough can make the pastry tough. Mix the flour with the water just until saturated. Fold the dough onto itself 1-2 times and press it together just until it holds together. Kneading is not needed at all - this isnโt bread dough.
- Roll the dough out thin. Your dough should be rolled out to about โ โ thick. The crust will expand as it bakes and a thick crust will become gummy and hard after baking, especially in the areas where the dough overlaps.
- Chill the galette before baking. Chilling the galette after assembling it helps the folds of the crust stay in place during baking. It also helps solidify any butter that got warm during the assembling process so that the whole galette bakes evenly and ensures all the butter melts at the same time.
Storage
This apple cheddar galette is best enjoyed freshly baked or on the same day it's baked for the best crispy texture.
Leftovers can be stored in an airtight container at room temperature on the same day it's baked or in the fridge for up to 2 days. Reheat the galette in the oven until crisped up and warm.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions.ย To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ยผ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More galette recipes to try
Recipe
Apple Cheddar Galette
Equipment
- 1 dough blender, optional
Ingredientsย ย
Galette Dough
- 170 g all-purpose flour
- ยผ teaspoon salt
- 115 g unsalted butter, roughly cubed, cold
- 70 g ice cold water
- 60 g cheddar cheese, finely shredded
Filling
- 60 g cheddar cheese, finely shredded
- 3 tart apples, thinly sliced
- 20 g unsalted butter
- 1 tablespoon fresh thyme, finely chopped
- โ teaspoon salt
Egg Wash
- 1 egg, beaten
Instructionsย
Galette Dough
- Cut butter into flour: In a large mixing bowl, stir together flour and salt. Add the cold butter and toss to coat in the flour. Press the butter in between your fingers to break them down into small, pea-sized pieces, tossing to coat in the flour occasionally.
- Add cheese: Add shredded cheese and toss together until combined.
- Hydrate the dough: Make a well in the middle of the flour mixture. Pour in ice-cold water and mix together until it becomes a shaggy dough.
- Fold dough: Turn the dough out onto a sheet of plastic wrap. Press the dough together with your hands and roughly fold it onto itself 2-3 times with your hands or a bench scraper until there aren't many dry patches left.
- Chill dough: Shape the dough into a flattened disc shape and wrap it in plastic wrap. Chill the dough in the fridge for at least 3 hours or preferably overnight.
- Prep: Line a baking sheet with parchment paper and set aside.
- Roll out dough: On a floured surface, roll your chilled pie dough in a rough circle until it's about โ " thick, lifting and turning the dough occasionally to prevent it from sticking to the counter. Transfer the dough to your lined baking sheet and let it chill in the fridge while you prepare the apples if you're slicing them now.
Filling
- Arrange filling: Sprinkle the shredded cheese in the middle of the dough. Slightly fan out the apple slices and arrange them on top of the cheese, leaving about 2" of empty space around the edges of the dough.
- Thyme butter: Melt the butter, thyme, and salt in a small bowl in the microwave or on the stovetop. Use a pastry brush to brush a thin layer on top of the apple slices. You may not need all of the butter but I like to get all of the thyme on the apples.
- Create crust: Fold the outer edges of the dough over the apples, overlapping where needed. Place the entire baking tray in the fridge to let the dough chill and firm up any softened butter while the oven preheats.
- Preheat: Preheat the oven to 350ยฐF.
- Egg wash: Right before baking, use a pastry brush to apply a thin layer of egg wash on the dough.
- Bake: Bake for 45-55 minutes or until the crust is golden brown and the filling is bubbling. Let the galette cool on the baking sheet for at least 30-60 minutes. Serve warm or reheat individual slices before eating.
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