Apple Cheddar Galette with Crispy Herb Cheddar Crust

This apple cheddar galette with crispy herb cheddar crust is the perfect balance of sweet, savory, and buttery flavors. I love how the sharp cheddar and fresh thyme in the crust pair beautifully with honeycrisp apples and a touch of honey on top. It’s rustic, elegant, and easier to make than a traditional pie.

Why You’ll Love This Recipe

I enjoy this recipe because it feels special without being complicated. The crust is cheesy, flaky, and full of flavor, while the apples bake until tender and caramelized. I love that it’s versatile too—it works as an appetizer, a side dish, or even a light dessert with a drizzle of honey.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the crust:
½ cup (1 stick or 113 grams) salted butter
1 ¼ cup (150 grams) all-purpose flour, plus additional for dusting
¼ teaspoon kosher salt
1 teaspoon sugar
½ cup (2 ounces) sharp white cheddar cheese, shredded
1 teaspoon fresh thyme
2-3 tablespoons ice cold water, plus more if necessary

For the galette:
¾ cup (3 ounces) sharp white cheddar cheese, shredded and divided
1 large honeycrisp apple, cored and thinly sliced
2 tablespoons salted butter, melted
2 teaspoons granulated sugar
1 teaspoon milk of choice

For topping:
Flaky salt
A drizzle of honey
2 sprigs fresh thyme, stems discarded

Directions

1. I start by making the crust. I cut the cold butter into small cubes, then pulse it together with flour, salt, sugar, cheddar, and thyme in a food processor until it looks like coarse crumbs.
2. I add ice water a tablespoon at a time until the dough just comes together. I shape it into a disc, wrap it, and chill in the fridge for at least 30 minutes.

1. Once chilled, I roll the dough out on a lightly floured surface into a rough circle about 12 inches wide. I transfer it to a parchment-lined baking sheet.
2. I sprinkle half of the shredded cheddar in the center, leaving about a 2-inch border.
3. I layer the apple slices on top of the cheese, slightly overlapping them in a circular pattern.
4. I brush the apples with melted butter and sprinkle with sugar.
5. I fold the dough edges up over the apples, pleating as I go.
6. I brush the crust with milk and sprinkle on the remaining cheddar.
7. I bake at 400°F (200°C) for 35-40 minutes, until the crust is golden and the apples are tender.
8. I let it cool for a few minutes, then top with flaky salt, fresh thyme, and a drizzle of honey before slicing and serving.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 20 minutes to prepare the dough and filling, plus 35-40 minutes to bake, so the total time is about 1 hour.

Variations

Sometimes I use pears instead of apples for a slightly different flavor. If I want extra richness, I add caramelized onions under the apples. For a spicier twist, I sprinkle a pinch of crushed red pepper over the cheese before baking. I also like experimenting with different cheeses like gruyere or fontina.

Storage/Reheating

I store leftovers in the fridge wrapped tightly or in an airtight container for up to 3 days. To reheat, I place slices in a 350°F (175°C) oven for about 10 minutes to crisp up the crust again. I don’t recommend microwaving since it softens the crust.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the crust a day ahead and keep it chilled until ready to roll out.

Can I freeze the galette?

Yes, I freeze it fully baked, then reheat in the oven before serving.

Do I need a food processor for the dough?

No, I sometimes use a pastry cutter or even my hands to work the butter into the flour.

What apples work best for this recipe?

I love honeycrisp for their sweetness and crunch, but granny smith or pink lady work well too.

Can I use pre-shredded cheese?

I prefer shredding my own since it melts better and has more flavor.

How do I keep the crust flaky?

I make sure my butter and water are very cold, and I don’t overwork the dough.

Can I make this galette sweet instead of savory?

Yes, I skip the cheddar in the crust and add a bit more sugar to the filling for a dessert-style galette.

Can I use dried thyme instead of fresh?

Yes, but I reduce it to ½ teaspoon since dried herbs are more concentrated.

Can I make mini galettes instead of one large one?

Yes, I divide the dough into smaller portions and bake individual galettes for about 25 minutes.

What should I serve this galette with?

I like it with a simple green salad or as part of a cheese and charcuterie board.

Conclusion

This apple cheddar galette with crispy herb cheddar crust is one of my favorite recipes when I want something both rustic and elegant. I love the balance of flavors, the flaky cheesy crust, and the way it always impresses at the table. It’s simple enough for weeknights but special enough for entertaining, and I always look forward to making it again.

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