fauxmage-galette-apple-pieOne of my favorite fall treats is apple pie. When I was little my mom would occasionally grate cheddar cheese right into the crust — it smelled amazing while it was baking! Fruit and cheese is one of the best sweet/savory combos on the planet, am I right? This galette was inspired by those lazy fall days when leaves were swirling outside and we were curled up with the kitties inside, waiting for homemade pie to come warm from the oven. In this version we bake Rooster Spice cheese right into the crust for a sophisticated take on mom’s apple pie. This galette is versatile too — serve with a huge green salad for lunch, cut into squares for guests at a soiree, and of course it makes for a unique dessert. Hope you enjoy!

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Savory Apple & Rosemary Galette with Rooster Spice cheese
One of my favorite fall treats is apple pie. When I was little my mom would occasionally grate cheddar cheese right into the crust -- it smelled amazing while it was baking! Fruit and cheese is one of the best sweet/savory combos on the planet, am I right? This galette was inspired by those lazy fall days when leaves were swirling outside and we were curled up with the kitties inside, waiting for homemade pie to come warm from the oven. We bake Rooster Spice cheese right into the crust, and rosemary too for a sophisticated take on mom's apple pie. Hope you enjoy!
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Ingredients
Dough
Filling
Ingredients
Dough
Filling
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine flour and salt in a medium bowl. Using a pastry blender or fork, cut in the butter and cheese until the mixture is crumbly, with a few pea-sized pieces of butter. Sprinkle in the water and mix with fork, adding just enough until the mixture holds together. Gather up the dough and form into a flat disk. You can use this dough immediately. (Note: This can all be done in the food processor if you have one. Add the dry ingredients first, then the butter and cheese, and pulse until combined. Then add the water in small amounts until the whole thing forms a ball in the bowl. Super easy and fast!)
  2. Roll the dough out into a round, which doesn't need to be perfect. Rustic is what you are after here, so don't fight the shape too much. It helps to leave the ends a bit thinner so that whey they fold over to make a border they won't be too thick.
  3. Slice the apples into 1/3-inch or so slices, and arrange them in concentric circles, leaving a border of an inch or two so that you will be able to fold the ends of the crust over them. If you have dry-ish apples, dot them with some butter. Roughly chop your rosemary and scatter it over the apples. Fold the edges of the dough over the apples. You can brush the dough with some milk if you like it to come out shiny.
  4. Bake until the edges and bottom are quite brown (lift up an edge of the galette with a spatula to check), about 50 minutes to an hour.
  5. Immediately slide the galette off the pan onto a large wire cooling rack. Let stand 5 minutes. Slice and enjoy warm.
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