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Apple Cheddar Galette

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Ingredients

Scale
  • Pie Crust
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 3/4 cup unsalted butter, cold and cut into cubes
  • 1/4 cup sour cream
  • 2 tablespoons sharp cheddar cheese, grated
  • Filling
  • 4 Jonagold apples (or other baking apple)
  • 1/2 teaspoon lemon zest
  • Juice of half a lemon
  • 1 tablespoon maple syrup
  • 2 teaspoons corn starch
  • 1 teaspoon apple pie spice (can sub cinnamon + nutmeg)
  • 1/2 cup cheddar cheese, grated

Instructions

  1. Pie Crust
  2. In a large bowl whisk together the flour, salt, and sugar. Add the cubes of butter into flour mixture.
  3. Use your hands or a pastry blender to smash up the butter into the flour until the mixture resembles a coarse meal. A few pea sized pieces of butter is okay.
  4. Add the sour cream and two tablespoons of grated sharp cheddar cheese. Stir until incorporated.
  5. Form the dough into a ball and smash into a disk. Sprinkle with a little flour and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes or up to a day ahead.
  6. Prepare the galette
  7. Preheat oven to 400°F.
  8. Fill a large bowl with water and squeeze into it the juice of half a lemon.
  9. Peel, quarter, and core the apples, and place into the lemon water to keep the apples from discoloring.
  10. One by one remove the apples from the lemon water. Thinly sliced each quarter lengthwise (about 1/4 inch slices). Return the apple slices to the lemon water once sliced.
  11. Once all apples are sliced, drain the apples and lemon water. Place the apple slices back into the bowl. Sprinkle with maple syrup and apple pie spice, mix well so apples are coated. Add the corn starch and the lemon zest. Mix to incorporate.
  12. On a lightly floured surface, roll out the dough disc with a rolling pin to an even thickness and around 14 inches wide.
  13. Move the pie dough to a parchment lined baking sheet. Starting 2 inches from the perimeter of the dough, arrange the apple slices, side by side, in a circular pattern. It is okay if apples overlap.
  14. Sprinkle the apples with the remaining grated cheddar cheese. Gently fold the dough up over the apple slices.
  15. Beat an egg with a teaspoon of water and use a pastry brush to brush the egg wash over the dough, not the apples.
  16. Bake for 15 minutes at 400°F or until dough begins to brown. Lower the temperature to 375°F and bake for 20 minutes more or until the apples are cooked through. If crust is browning too much, feel free to cover with foil.
  17. Serve warm, enjoy!

Nutrition

Find it online: https://prairiecalifornian.com/apple-cheddar-galette/