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Apple Cheddar Galette with Honey and Thyme Recipe

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4.1 from 15 reviews

This Apple Cheddar Galette combines a flaky, savory thyme cheddar crust with sweet, tender honeycrisp apples for a perfect balance of flavors. The galette is baked until golden brown, topped with honey, flaky salt, and fresh thyme, making it a rustic and delightful dessert or brunch option.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the crust:

  • ½ cup (1 stick or 113 grams) salted butter, cold and cubed
  • 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 leaves
  • 1 tablespoon vodka (or buttermilk as substitute)
  • 2-3 tablespoons ice cold water, plus more if needed

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 brushing crust)

For topping:

  • Flaky salt, for sprinkling
  • A drizzle of honey
  • 2 sprigs fresh thyme, stems removed, leaves for garnish

Instructions

  1. Chill Butter: Cut the butter into ½ inch cubes and place on a plate. Freeze for 10 minutes to get very cold. Meanwhile, prepare other ingredients.
  2. Make Dough Base: In a food processor, pulse together flour, sugar, and salt. Add chilled butter cubes and pulse for 10-15 seconds until mixture resembles tiny peas. Add shredded cheddar cheese and fresh thyme leaves, pulsing a few more times to combine.
  3. Add Liquids: Pour in vodka (or buttermilk) and then add 2-3 tablespoons ice cold water. Pulse until dough begins to come together but remains somewhat crumbly. Test by squeezing dough between fingers; add small amounts of water if too dry, or flour if too wet. Avoid overworking dough.
  4. Chill Dough: Transfer dough to a floured surface and shape into a disk. Wrap tightly with plastic wrap or place in a reusable bag. Refrigerate for at least 30 minutes up to 2 days. Dough can also be frozen for 2-3 months if well wrapped.
  5. Preheat Oven: Set oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  6. Prepare Apple Filling: In a medium bowl, toss sliced honeycrisp apple with melted butter and sugar until fully coated.
  7. Roll Out Dough: Lightly flour your work surface and roll dough into a 12-inch circle about ¼ inch thick. Don’t worry if edges crack. Transfer dough to prepared baking sheet.
  8. Assemble Galette: Sprinkle ½ cup shredded cheddar cheese onto dough leaving a 1½-inch border. Arrange buttered apple slices in a spiral starting from outer edge inward. Fold edges of dough inward over apples to form crust. Brush crust with milk and sprinkle remaining ¼ cup cheddar cheese on top.
  9. Bake: Bake galette for 35-40 minutes until crust is golden brown and apples are tender.
  10. Finish & Serve: Let galette cool 10 minutes. Drizzle with honey, sprinkle flaky salt, and scatter fresh thyme leaves on top. Slice into 6-8 servings and enjoy.

Notes

  • Using vodka in the dough helps keep it flaky by limiting gluten development; buttermilk is a suitable substitute.
  • Make sure butter is very cold and do not overwork dough to achieve a tender, flaky crust.
  • Honeycrisp apples provide a nice balance of sweetness and tartness; other firm apples can be used.
  • The galette crust dough can be prepared one or two days in advance to save time.
  • Store leftovers covered in the refrigerator for up to 2 days; enjoy warm or at room temperature.

Find it online: https://cheftinaskitchen.com/apple-cheddar-galette-with-honey-and-thyme-recipe/