Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, very cold, cut into small cubes
  • 4 ounces (113g) sharp cheddar cheese, very cold, shredded (about 1 cup)
  • 1 tablespoon fresh herbs, finely chopped (e.g., thyme, rosemary, sage)
  • ¼ cup (60ml) ice water, plus more if needed
  • 4 medium apples (about 1 ½ pounds, 680g) such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon milk or cream
  • 1 tablespoon demerara sugar or turbinado sugar, for sprinkling

Instructions:

  1. Combine flour and salt in a food processor or bowl. Add cold butter and cheddar cheese and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs. Stir in herbs. Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. In a large bowl, toss apple slices with sugar, flour, lemon juice, cinnamon, and nutmeg.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet. Arrange the apple slices in the center of the dough, leaving a 2-inch border. Dot with butter. Fold the edges of the dough over the apples, pleating as needed.
  4. In a small bowl, whisk the egg with the milk. Brush the crust with the egg wash. Sprinkle the crust with demerara sugar. Bake for 40-45 minutes, or until the crust is golden brown and the apples are tender.
  5. Let the galette cool slightly on the baking sheet before transferring it to a wire rack. Serve warm or at room temperature.