Prep time: 1 hr 25 minutes (1 hour resting)
Cook time: 45
You are going to die happy and full. At least I am, because for the last three nights I have been eating a slice (or two, or three) of this incredible apple galette. And if you follow my lead, I will teach you. Galette is a more savory dish. Flaky crust paired with a delicious filling of your choice. This recipe is a tad sweeter because of the apples. I’m not complaining.
Like every twenty-something female out there, I subscribe to Better Homes and Gardens. Go ahead – laugh at me for a couple of hours, eat this galette, and then you will be apologizing. A couple of months ago I saw a squash and zucchini galette recipe in my magazine. So then ideas started swirling in my head. Summer passed and I never got to effect said ideas. Until I had 15 raw apples in my fridge that my husband had neglected, and well, you know the story with me and raw apples. So then I decided I wanted an apple galette. My summer ideas were to pair some sort of cheese with zucchini, so I thought, why not with apples too? Apple pie and a slice of cheddar cheese is one of the most classic pairings out there.
Important Note: This is not my recipe. I did some googling to see if someone had already perfected it. She was close. So today I’m posting my tweaks to Simply Scratch’s recipe. The original can be found here. Enjoy!
1-1/4 C unbleached all purpose flour
1 tsp Sugar
1/2 tsp Salt
7 T cold unsalted butter, cut or cubed (it must be cold for the crust to come out right)
1-1/2 cups grated Cabot Seriously Sharp Cheddar Cheese (The cheese is important, so make sure you get GOOD cheese. Cabot is available in most grocery stores. And its perfection. Do not use pre-grated cheese, it has a coating that will prevent the crust from coming out right.)
3 tsp cold water
5-6 small green apples, sliced into thin slices
2 T lemon or lime juice
2 T flour
2 T sugar
1-2 pinches salt
1 tsp cinnamon
1/4 tsp nutmeg (optional)
1 T butter, divided
1. Combine flour, sugar, salt, butter, and cheese in food processor. Add cheese and pulse until fully combined. Then add water and pulse until the mixture forms a ball. Form ball into a disc and cover in plastic wrap. Set in refrigerator for one hour.
2. Preheat oven to 425 degrees.
3. After dough has set for an hour, roll out dough until it is as thick as a school folder (for those of you good as measuring, 1/8 inch thick). Mine was about 12 inches wide by 8 inches long. You can make yours round if you like.
4. Transfer rolled-out dough onto a baking sheet.
5. Combine apple filling ingredients, except the butter. Pour them onto the dough, spreading evenly, and leaving about two inches uncovered. Fold the uncovered portion of the dough over the apples to form a crust. Divide 1 T butter into small pieces, and place them in different places on top of the apples (this is so they caramelize while cooking).
5. Melt 1 T butter and use a pastry brush, spread it on top of the crust. Drizzle any remaining butter over the apples (hey, why not). Sprinkle a bit of extra cinnamon over the center for good looks and extra deliciousness.
6. Cook for 25 minutes. Reduce heat to 350 and cook for additional 15 minutes. When its done, the bottom of the crust will be a golden hue, and the apples will look a bit wilted.
Now that is a slice of heaven on earth. I warned that you would be happy and full, right?
This is a dish you want to eat warm. I know that I said that with the applesauce recipe, too. Apple just have a comforting quality about them that screams “I taste delicious when warm!” And also “I will make you full and happy!”
Are you apologizing for making fun of me about my magazine subscriptions yet? You’re forgiven.
Hungry for more great recipes? Explore more Lawyer in the Kitchen!