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- Prep
- 30 mins
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- Total
- 55 mins
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- Serving
- 4
Mini Apple Cheddar Galette
Featured product
Triple Cheddar Shredded Cheese
A delicious blend of Cheddars. This balanced combination of mild, medium and old Cheddar, is great for your favourite baked dishes.
Ingredients
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Pie Crust
- 2 frozen pie crusts (thawed according to package direction)
- 1 cup Armstrong Triple Cheddar Shredded Cheese
- 2 tsp fresh thyme (finely chopped)
Filling - 2 red apples like Gala, Honeycrisp or Fuji
- Juice of 1 lemon
- ½ cup brown sugar
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 2 tbsp cornstarch
- 1 cup Armstrong Triple Cheddar Shredded Cheese
- 1 egg (whisked with 1 tsp of water)
Directions
- Preheat the oven to 375°F
- Pie Crust:
- Place 1 thawed pie crust on a clean lightly floured surface.
- Sprinkle ½ cup of shredded cheese and ½ tsp of fresh thyme evenly over the pastry. Place the second pie crust on top and sprinkle the other ½ cup of cheese and ½ tsp of thyme. Gently fold the dough onto itself and roll into a ball.
- Divide into 4 even balls and flatten each ball into a disk approximately ½ “ in thickness. Wrap each disk and place in the freezer while you prepare the filling.
- Filling:
- Slice your cleaned cored apples (with the skin on) into thin slices. Pour the lemon juice on top and mix to cover all the slices and set aside.
- In a small bowl combine, brown sugar, cinnamon, ginger, nutmeg, salt and cornstarch. Mix to combine and add to the apples.
- Gently stir the filling mixture until the apples are fully coated and set aside.
- Assembly:
- Unwrap your chilled dough disks and place on a lightly floured surface. Roll out to an even 7-8” disk.
- Arrange apples in the center of the dough leaving approx. 1” border around the entire perimeter. Sprinkle with ¼ cup of cheese.
- Gently fold up the dough over the edge of the apple slices and continue to work your way around creating pleats around the edge. Brush the crust with the beaten egg wash and sprinkle coarse sugar or more shredded cheese onto the crust. Move to a parchment lined baking sheet and repeat with remaining dough.
- Bake the galettes at 375°F for 15 minutes, reduce heat to 350°F and continue to bake for another 10 minutes or until the crust is golden brown.
