Take your fall baking to the next level with this irresistible apple and cheddar galette! Stuffed with spiced apples and two types of Ontario cheddar, this sweet-and-salty dessert is the perfect treat for brunch or your next dinner party.
Author: Ruth @rushyama
In a large bowl, whisk together the flour, salt, and sugar. Scatter the cold butter over the top. Use the pads of your fingers to flatten the butter pieces, tossing them with the flour mixture so each piece is coated on all sides. The butter pieces should remain fairly large, about the size of walnut halves. Work quickly so the butter remains cold. Add the shredded cheese and toss to combine.
Drizzle about 3 tbsp of ice water over the flour-butter mixture and use a fork or your hands to “toss” the two together, similar to the way you would dress salad greens. Add water, 1 or 2 tsp at a time, tossing after each addition, until the dough just holds together when you squeeze a bit in your hand.
Fold the dough over itself several times, giving the bowl a quarter turn after each fold, to make a cohesive but ragged mass. You should still see visible pieces of butter—this is a good thing! Transfer the dough to a piece of plastic wrap. Wrap to seal, then use your hands or a rolling pin to flatten and round the dough into a disc about ¾-inch thick. Refrigerate for 2 hours or up to 2 days.
Place the sliced apples in a medium bowl. Pour the lemon juice over the top and toss to combine. In a small bowl, whisk the sugar, spices, and flour together. Sprinkle over the apple slices and gently toss to combine.
Remove the chilled pie dough from the fridge and let it stand for about 5 to 10 minutes, just long enough to make it pliable. On a floured surface, roll into a 13- to 14-inch round between ¼- to ⅛-inch thick. Roll from the center out, giving the dough a quarter turn after every roll to avoid sticking and ensure an even thickness. Use kitchen shears to trim the edges to neaten, if desired. Dust off any excess flour and transfer to a large parchment-lined baking sheet.
Leaving about a 2-inch border, arrange the apple slices in tight concentric circles. Fold the edges of the dough over the filling, overlapping as you go around. Refrigerate the galette until the pastry is firm, about 20 to 30 minutes.
Right before baking, brush the crust with the egg wash and sprinkle with coarse sugar. Sprinkle the shredded smoked cheddar evenly over the apple slices.
Bake until the crust is deeply golden and the apples are cooked, about 40 to 45 minutes. Transfer to a wire rack and cool for about 10 minutes. Garnish with fresh thyme leaves and a drizzle of honey, if desired. Serve warm or at room temperature with slices of Ontario smoked cheddar cheese.