½ cup (113g) salted butter, cold and cubed

1 ¼ cups (150g) all-purpose flour, plus extra 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

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

Flaky salt, for topping

Drizzle of honey, for topping

2 sprigs fresh thyme, stems discarded

Cook Mode Prevent your screen from going dark

In a food processor, pulse butter, flour, salt, sugar, shredded cheddar, and thyme until coarse crumbs form.
Add ice water gradually until dough just comes together. Shape into a disc, wrap, and chill for at least 30 minutes.
Preheat oven to 400°F (200°C). Roll chilled dough on a floured surface into a 12-inch circle. Transfer to parchment-lined baking sheet.
Sprinkle half the cheddar in the center, leaving a 2-inch border.
Layer apple slices on top in a circular pattern. Brush with melted butter and sprinkle with sugar.
Fold dough edges over apples, pleating as needed. Brush crust with milk and sprinkle remaining cheddar on top.
Bake for 35–40 minutes, until crust is golden and apples are tender.
Cool for a few minutes, then top with flaky salt, thyme leaves, and a drizzle of honey before slicing.

Pears can be swapped for apples for a different flavor profile.

Add caramelized onions under apples for extra richness.

Experiment with cheeses like gruyere or fontina for variation.

For mini galettes, divide dough and bake for about 25 minutes.

Store leftovers in the fridge up to 3 days; reheat in oven for crispness.

Freeze fully baked galette and reheat before serving.