APPLE CHEDDAR GALETTE – A PIE WITHOUT A PAN
With Thanksgiving right around the corner, It’s time to start thinking desserts. As of right now, this Apple Cheddar Galette is pretty high on my list (I’ve already made it twice this week!). The crust is made with Hickory Farms Farmhouse Cheddar and is filled with a trio of sliced apples – Gala, Granny Smith, and Golden Delicious.
Galettes are by far my favorite when it comes to fruit-filled desserts. They are pretty much the same thing as a pie, except they are baked free-form on a sheet pan instead of in a dish. They also tend to have a higher crust-to-filling ratio, which I absolutely LOVE.
Galettes are perfect for those (like me) who shudder at the thought of trying to get a pie crust into a pie tin. (Booooooooo) If you hate making pies but love eating them, this recipe is for you!
APPLE CHEDDAR GALETTE: STEP BY STEP
Our Apple Cheddar Galette starts with Hickory Farms Farmhouse Cheddar. It’s actually used two times in this recipe – once in the crust and then again as a cheesy bed for the apples to nestle in. I wasn’t really sure what to think about cheddar cheese in a dessert but believe it or not, it’s pretty darn AMAZING.
The secret to any good pie or galette is to always keep your butter super cold. To do this, I usually stick my diced butter in the freezer for about 10 minutes before processing it with the flour mixture. After pulsing 3-5 times, I’ll take a peek at it. If it looks like pebbles, then you know it’s time to add the shredded Hickory Farms Farmhouse Cheddar. Put the lid back on and slowly drizzle in the ice-cold water while pulsing. The trick is to not over mix this.
You’ll know you have the perfect amount of water if the dough sticks together when you press it with your fingers. After the water is added, pulse it again just until it comes together. Turn the mixture out onto the workspace and shape it into a disc. Next, wrap the dough in plastic and stick it in the fridge for an hour (you can get away with 30 minutes if you’re short on time). This will allow the gluten to rest and will mean your crust will be that much more tender.
I chose to use 3 different varieties of apples to give the Apple Cheddar Galette depth of flavor and also for the fact that different apples vary in texture when cooked. The three I used are Gala, Granny Smith, and Golden Delicious. Another tip is to toss them in the sugar/cornstarch mixture and let them sit before adding them to the crust. The apples will release a TON of juice into the bowl and not into the crust. A crisp crust is a happy crust!
To shape the galette, sandwich the chilled dough between two sheets of parchment paper. Roll it out to approx 13″ wide and 1/8″ thick. Remove the top piece of parchment and slide the dough onto a rimmed baking sheet. Add a handful of the Hickory Farms Farmhouse Cheddar before arranging the sweetened apples on top. If you don’t feel like making the concentric circle, just pour the apples straight onto the cheese.
To finish, use the parchment to help fold the dough up onto the apples, working your way around until it looks like this ^. Brush some of the egg wash onto the rim and give it a good sprinkle of sugar. I used coarse grain sparkling sugar but whatever you have will work exactly the same. Dot the top with little pieces of butter (or brush on melted butter) and pop it into the oven until done!
If after a while you realize the apples are starting to get too dark and the dough isn’t quite done, cut a circle of foil and place it just over the apples. This will help prevent them from burning. Sometimes I’ll also brush on some more butter halfway through if they are starting to look dry.
Be sure to keep the galette in the fridge if for some strange reason it lasts for more than a day. Since I made three galettes, we had a just a little bit leftover. I made the mistake of leaving it in a cake carrier on the counter and well, let me just say, it wasn’t pretty after a few days. Don’t ask why I did this. I have no idea.
Apple Cheddar Galette
For the Crust
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 sticks of butter, cubed and chilled
- 1/2 shredded Hickory Farms Farmhouse Cheddar
- 4 tablespoons ice-cold water
For the Apple-Cheddar Filling
- 1/2 cup Hickory Farms Farmhouse Cheddar
- 3-4 apples, peeled, cored, sliced and tossed in lemon juice to prevent browning (Granny Smith, Gala, and/or Golden Delicious)
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 egg whisked with a tablespoon of water
- sugar for sanding
- 1 tablespoon butter, melted (for brushing over apples before they go in the oven)
To Make the Crust
- In the bowl of a food processor, add the flour, sugar, baking powder, and salt. Pulse to combine.
- Add the chilled butter cubes and pulse 3-5 times or until it looks like pebbles.
- Add the shredded cheese and pulse 1-2 times.
- Add a tablespoon of water through the chute, pulsing at the same time. Repeat with 3 more tablespoons of water.
- Turn the dough out onto the work surface and gather into a disc. Wrap with plastic cling film and refrigerate for 1 hour.
To Make the Apple Cheddar Galette
- Preheat the oven to 400°F
- In a small bowl, mix together the cornstarch, sugar, and cinnamon. Add it to the apples and toss to combine. Set aside.
- Sandwich the chilled dough between two sheets of parchment paper.
- Roll the dough out to approx 13″ wide and 1/8″ thick.
- Remove the top piece of parchment and slide the dough onto a rimmed baking sheet.
- Add a handful of the Hickory Farms Farmhouse Cheddar Cheese to within 2-3" of the outside of the dough.
- Arrange the sliced apples on top of the cheese (be sure to avoid using the liquid at the bottom of the bowl).
- Use the parchment paper to help fold the edge of the dough over the apples.
- Brush the rim with beaten egg wash and sprinkle with sugar.
- Bake for 35-40 minutes or until deep golden and apples are cooked through.
- Cool slightly before serving.
I think it’s safe to say I’ll be making this Apple Cheddar Galette again soon since I’m still craving those last two slices.
Erin Fesperman is the editor, food stylist, and photographer of Faith Food Family Fun, an up-and-coming food blog which features weekly kitchen tips as well as a variety of mouth-watering recipes. She has a passion for cooking and has been creating exclusive content for Hickory Farms since 2015.