Description

This Apple Cheddar Galette is a delightful rustic tart featuring a flaky thyme and cheddar cheese crust wrapped around sweet, butter-coated honeycrisp apples and sharp white cheddar. Perfectly baked to golden perfection, it balances savory and sweet flavors with a hint of fresh thyme, making it a unique and comforting dessert or snack.

Ingredients

Scale

For the crust:

½ cup (1 stick or 113 grams) salted butter
1 ¼ cup (150 grams) all-purpose flour, plus additional for dusting
¼ teaspoon kosher salt
1 teaspoon sugar
½ cup (2 ounces) sharp white cheddar cheese, shredded
1 teaspoon fresh thyme
1 tablespoon vodka (or substitute buttermilk)
2–3 tablespoons ice cold water, plus more if necessary

For the galette filling:

¾ cup (3 ounces) sharp white cheddar cheese, shredded and divided
1 large honeycrisp apple, cored and thinly sliced
2 tablespoons salted butter, melted
2 teaspoons granulated sugar
1 teaspoon milk of choice

For topping:

Flaky salt
A drizzle of honey
2 sprigs fresh thyme, stems discarded

Instructions

Prepare butter: Cut the salted butter into ½ inch cubes and place on a plate. Freeze for 10 minutes until very cold to ensure a flaky crust.
Combine dry ingredients: Add flour, sugar, and kosher salt into a food processor. Pulse a few times to mix thoroughly.
Incorporate butter: Add the chilled butter cubes to the processor and pulse for 10-15 seconds until the mixture resembles tiny peas to create a crumbly base.
Add cheese and thyme: Mix in shredded cheddar cheese and fresh thyme leaves by pulsing a few more times to distribute evenly.
Bind the dough: Pour in 1 tablespoon vodka or buttermilk, then add 2-3 tablespoons of ice cold water. Pulse until the dough starts coming together in small beads but remains slightly crumbly. Adjust with extra ice water or flour as needed. Avoid overworking the dough to preserve flakiness.
Chill the dough: Transfer dough onto a floured surface, form a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes up to 2 days. Dough can also be frozen for 2-3 months if wrapped properly.
Prepare oven and baking sheet: Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
Prepare apple filling: In a medium bowl, toss thinly sliced apples with melted butter and granulated sugar until fully coated.
Roll out dough: On a floured surface, roll chilled dough into a 12-inch circle about ¼ inch thick, allowing edges to be slightly cracked. Transfer dough circle onto the parchment-lined baking sheet.
Assemble galette: Sprinkle ½ cup shredded cheddar cheese over the dough, leaving a 1½-inch border. Arrange buttered apple slices in a spiral starting from the outer edge moving inward.
Fold crust: Fold the unfinished edges of dough inward over the apples to create a rustic crust. Brush the crust with milk and sprinkle remaining ¼ cup shredded cheddar cheese on top.
Bake galette: Bake for 35-40 minutes until the crust is golden brown and apples are tender.
Garnish and serve: Cool for 10 minutes, then drizzle with honey, sprinkle flaky salt, and add fresh thyme leaves. Slice into 6-8 pieces and enjoy warm or at room temperature.

Notes

Using very cold butter and ice water is key to achieving a flaky, tender crust.
Vodka in the dough helps keep it tender and flaky, but buttermilk is a good substitute if preferred.
Don’t overwork the dough to avoid a tough crust.
Honeycrisp apples provide a perfect balance of sweetness and tartness; other firm, crisp apples like Granny Smith or Fuji can be used as well.
Galette can be served warm or at room temperature, making it flexible for any occasion.
Leftover galette can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple galette, cheddar cheese tart, rustic apple tart, thyme cheddar crust, honeycrisp apple dessert, savory apple galette