My Best Apple Cheddar Galette in 5 Simple Steps

I discovered this apple cheddar galette during one of those cozy October afternoons when my kitchen smelled like cinnamon and the last honey crisp apples sat waiting on my counter.

You know those moments when something sweet and savory sounds perfect?

This rustic tart became my answer, buttery pastry wrapped around tender apples and melty cheese, creating the most wonderful comfort food that works for brunch, dinner, or anytime you crave something special.

Why this Apple Cheddar Galette works no matter the season

Here’s what I love most about my apple cheddar galette, it never fails to impress without requiring fancy techniques.

The combination of sharp cheddar with sweet apples creates this perfect balance that makes everyone ask for seconds.

You get that rustic, homemade charm with a buttery crust that’s forgiving if your edges aren’t perfect.

This apple cheddar galette reminds me so much of my summer peach galette, both have that same rustic elegance that makes any table feel special.

When apple season winds down, I love making fruit galettes with whatever’s in season because the technique stays the same while the flavors change completely.

What you will need to make this Apple Cheddar Galette

For the herb cheddar crust:

• 1¼ cups all-purpose flour, plus extra for rolling
• ½ cup cold unsalted butter, cubed – I keep mine in the freezer for 15 minutes before using
• ¼ cup sharp white cheddar cheese, finely grated – the sharper the better for flavor
• 1 tablespoon fresh thyme leaves, chopped – dried works too, use 1 teaspoon
• ½ teaspoon kosher salt
• 1 tablespoon granulated sugar
• 3-4 tablespoons ice water
• 1 tablespoon cold ice water or buttermilk – ice water makes the crust extra flaky

For the apple cheddar galette filling:

• 2 medium Honeycrisp apples, cored and sliced thin – Granny Smith works great too
• ¾ cup sharp white cheddar cheese, shredded and divided
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• Pinch of salt

For finishing:

• 2 tablespoons whole milk for brushing
• 2 tablespoons honey
• Fresh thyme sprigs
• Flaky sea salt

I share all my favorite seasonal baking and cooking ideas over on Pinterest, you’ll find everything from rustic galettes to cozy soups.

How I Make This Apple Cheddar Galette

Prepare the crust: Whisk flour, salt, and sugar in a large bowl. Add your cold butter cubes and use a pastry cutter or your fingers to work it into the flour until you have pea-sized pieces.

Mix in the grated cheddar and thyme. Sprinkle the ice water over the mixture, then add ice water one tablespoon at a time until the dough just comes together when squeezed.

Form into a disk, wrap in plastic, and chill for 45 minutes.

Get your apples ready: Preheat your oven to 400°F and line a baking sheet with parchment. Toss your sliced apples with melted butter, brown sugar, cinnamon, and salt in a medium bowl.

Roll and assemble: On a floured surface, roll your chilled dough into a 13-inch circle – don’t worry about perfect edges! Transfer to your prepared baking sheet.

Sprinkle half the shredded cheddar over the center, leaving a 2-inch border. Arrange apple slices in overlapping circles over the cheese. Fold the edges up and over the filling, pleating as needed.

Finish and bake: Brush the crust with milk and sprinkle with remaining cheddar. Bake for 40-45 minutes until the crust turns golden brown and apples are tender. Cool for 15 minutes, then drizzle with honey and sprinkle with thyme and flaky salt.

My go to methods for This Apple Cheddar Galette

Keep everything cold – your butter, water, even the bowl if you can manage it. Cold ingredients create steam pockets that make the crust flaky.

I always slice my apples right before using them so they don’t brown. Don’t skip the ice water if you have it; the alcohol evaporates and leaves behind the most tender crust.

If your dough cracks while rolling, just press it back together, that’s part of the rustic charm of apple cheddar galette.

Can I make the dough ahead of time?

I make mine up to two days ahead and keep it wrapped in the fridge. You can also freeze it for up to three months, just thaw overnight in the refrigerator before rolling.

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How do I store leftovers?

Keep covered in the fridge for up to four days. I actually love it cold the next morning with coffee, but you can warm slices in a 350°F oven for about 10 minutes.

Can I use different cheeses or apples?

Absolutely! Gruyere or aged cheddar are fantastic, and pears work beautifully too. Just keep the proportions similar.

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How I serve this Apple Cheddar Galette

I serve this apple cheddar galette warm from the oven when friends come over for casual dinners, and it’s become my go-to for autumn potlucks.

It works beautifully as a light lunch with a simple salad, or cut into smaller pieces as an elegant appetizer.

During the holidays, I love making two – one for dinner and another for breakfast the next morning with strong coffee.