Farmstead Cheddar and Apple Galette

This is my version of the old-fashioned apple pies I ate as a child, where each slice of pie was topped with a thick slice of cheese. Using puff pastry makes for a lighter crust than the traditional pie, and making the rustic, free-form galette, rather than using a pie tin, makes a casual take on the classic apple-cheese combination. (From Cheese Obsessions, by Georgeanne Brennan, Weldon-Owen/Williams-Sonoma)
By | October 11, 2014


Preheat oven to 375° F.

Unfold the sheet of puff pastry. Using a sharp knife, trim off the corners to make a round about 12 inches in diameter. Lay the round on a sheet of parchment paper and transfer to a baking sheet. Pinch the edges up to form a generous ¼-inch rim. In a bowl, combine the apples, 2 tablespoons of the sugar, and lemon juice and toss well. Spread the apricot jam on the pastry and place in the freezer for 10 minutes. Sprinkle with the grated cheese, then arrange the apple slices in concentric circles on top. Sprinkle the apples with the remaining sugar. Brush the edge of the pastry with the milk. Return to the freezer for 10 minutes.

Bake until the pastry is puffed and browned and the apples are lightly golden, about 30 minutes. Remove from the oven, cover loosely with foil and let stand 5 minutes. Use a long knife, such as a carving knife, to separate the galette from the parchment paper and remove the galette to a cake plate.

To serve, cut into wedges.


  • 1 sheet frozen puff pastry, about 12 by 14 inches, ¼ inch thick, thawed in refrigerator
  • 4 tablespoons sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1½ pounds, about 2 large apples, such as Granny Smith, Gala or Golden Delicious, peeled, cored, and cut lengthwise into slices 1/8 inch thick
  • ¼ cup apricot preserves
  • ¼ pound farmhouse cheddar, grated
  • 2 tablespoons milk
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