Cheddar-Crusted Apple Galette with Cinnamon Sugar

Why You’ll Love This Recipe

• Buttery, flaky crust with sharp cheddar baked into the dough for savory depth.
• Cinnamon-sugar apples turn jammy and glossy without being too sweet.
• A dramatic lacy cheddar “frill” bakes around the edge for crisp, salty crunch.
• No pie pan needed—easy, free-form galette that looks bakery-beautiful.

Grocery List

• Produce: 4 medium firm apples (Honeycrisp, Pink Lady, or Granny Smith), 1 lemon
• Dairy: Unsalted butter, sharp cheddar cheese, 1 egg
• Pantry: All-purpose flour, granulated sugar, light brown sugar, ground cinnamon, nutmeg, cornstarch, vanilla extract, kosher salt, flaky sea salt, apple cider vinegar

Full Ingredients

Cheddar Crust

• 1 1/4 cups (150 g) all-purpose flour, plus extra for rolling
• 1/2 tsp kosher salt
• 1 tsp granulated sugar
• 10 tbsp (140 g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (56 g) finely grated sharp cheddar
• 1 tsp apple cider vinegar
• 4–6 tbsp ice water (start with 4 tbsp; add more 1 tbsp at a time as needed)

Apple Filling

• 4 medium firm apples (about 1 1/2 lb/680 g), peeled, cored, and sliced 1/4 inch thick
• 1/3 cup (67 g) granulated sugar
• 2 tbsp (25 g) light brown sugar
• 1 tsp ground cinnamon
• Pinch nutmeg (about 1/8 tsp)
• 1 1/2 tbsp (12 g) cornstarch
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp (14 g) unsalted butter, cut into small pieces (for dotting)

For the Lacy Cheddar Edge and Finish

• 1 cup (113 g) coarsely grated sharp cheddar
• 1 large egg beaten with 1 tsp water (egg wash)
• Flaky sea salt, to finish (about 1/4 tsp, to taste)
• Parchment paper (do not substitute foil)

Step-by-Step Instructions

Step 1: Make the cheddar pastry

In a bowl or food processor, combine flour, kosher salt, and sugar. Cut in the cold butter until pea-sized pieces remain. Stir in the finely grated cheddar. Sprinkle in the vinegar and 4 tbsp ice water; toss or pulse just until the dough holds together when pinched. Add up to 2 tbsp more water only if needed. Gather into a disc 1 inch thick, wrap, and chill for 60 minutes.

Step 2: Macerate the apples

Peel and slice apples 1/4 inch thick. In a large bowl, toss apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla. Let sit 10 minutes so the sugars dissolve and the juices start to thicken.

Step 3: Preheat the oven and sheet

Place a rimmed baking sheet on the middle rack and preheat the oven to 400°F (204°C). Preheating the sheet helps the bottom crisp and encourages the cheese to frill.

Step 4: Roll the dough

On a lightly floured sheet of parchment, roll the chilled dough to a 12-inch round (about 1/8 inch thick). Slide the parchment and dough onto an inverted baking sheet or cutting board for easy transfer. If the dough softens, chill 10 minutes.

Step 5: Fill, fold, and build the cheddar frill

Spoon the apples (and any juices) onto the dough, leaving a 2-inch border. Dot the apples with the 1 tbsp butter. Fold the border over the fruit, pleating as you go. Brush the exposed crust with egg wash. Sprinkle the coarsely grated cheddar over the folded crust and directly onto the parchment in a ring that extends about 1/2 inch beyond the dough’s outer edge. Make sure some cheese touches both the crust and bare parchment—this is what creates the lacy frico edge. Add a small pinch of flaky sea salt over the cheese.

Step 6: Bake until jammy and lacy

Carefully slide the parchment and galette onto the preheated baking sheet. Bake 40–50 minutes, rotating halfway, until the apples are tender and jammy, the juices bubble thickly, the crust is deep golden, and the cheddar halo is browned and lacy at the edges. If the cheese or crust is browning too quickly, tent loosely with foil for the last 10 minutes.

Step 7: Cool, finish, and slice

Transfer the galette (on parchment) to a rack and cool 15–20 minutes to set the juices. Finish with a tiny pinch more flaky sea salt to highlight the cheddar and cinnamon-sugar. Slice into 8 wedges and serve warm or at room temperature.

Pro Tips

• Grate cheddar two ways: fine for the dough (melds into the crust), coarse for the frill (melts into lacy crisps).
• Mix apple varieties for flavor and texture—try Honeycrisp with a tart Granny Smith.
• For extra-crisp bottoms, keep everything cold and work on parchment; the preheated sheet makes a big difference.
• If your apples are very juicy, leave 1–2 tablespoons of liquid behind to avoid soggy spots.
• Want an even crisper frill? Bump the oven to 425°F (218°C) for the final 5 minutes.

Variations

• Cheddar–Pear + Cardamom: Swap apples for firm pears and use 1/2 tsp ground cardamom in place of nutmeg.
• Savory Apple–Cheddar–Thyme: Reduce sugars by half; add 1 tsp fresh thyme and 1/2 tsp black pepper to the filling.
• Maple–Bourbon Twist: Replace 2 tbsp granulated sugar with 2 tbsp pure maple syrup and add 1 tbsp bourbon to the filling.

Storage & Make-Ahead

The dough can be made up to 3 days ahead (refrigerated) or 2 months ahead (frozen). The baked galette keeps, covered, at room temperature for up to 1 day or refrigerated for 3 days. Recrisp slices on a parchment-lined sheet at 350°F (177°C) for 8–12 minutes. Freeze baked wedges up to 2 months; reheat from frozen at 350°F (177°C) for 15–18 minutes.

Nutrition (per serving)

Approximate values per slice (1/8 galette): 390 calories; 22 g fat; 9 g protein; 40 g carbohydrates; 3 g fiber; 17 g sugars; 560 mg sodium.