This apple cheddar galette is pure comfort—sweet, savory and utterly irresistible.
I know I’m a little obsessed with apples this time of year, but with the best varieties in season it’s hard not to be. Turning Honeycrisp apples into an almost-pie is one of my favorite fall rituals.
If you’ve tried the white cheddar apple cobbler (or crumble) from my first book, you know how magical the apple + cheddar combination can be. That early recipe helped my family fall for the pairing and it’s become one of my go-to combinations ever since.
I used my usual galette crust technique but made it extra special with sharp cheddar and herbs. The cheddar adds a savory, tangy note that balances the sweet apples beautifully.
Apples and cheddar may have been enjoyed side-by-side for years, but combining them in a rustic galette takes the pairing to another level. If you haven’t tried it, this is your sign: do it.
It’s everything!
The cheddar-herb crust is the star—savory, flaky and slightly tangy. I first used this crust with a tomato pie and loved how the cheese and herbs elevated the whole thing. For the apple galette, the crust gives the dessert a delectable savory edge that complements the tender, spiced apples.
My favorite finishing touch is the thyme butter. Brush a little warm thyme-infused butter over the apples right after the galette comes out of the oven. It adds a glossy, aromatic finish that makes every bite feel indulgent without being overly heavy.
Yes, this is still a dessert, and yes it’s deliciously rich—but because it’s fruit-based and served in a rustic portion, it feels lighter than some heavier confections. Also, galettes are wonderfully forgiving: no fussing over perfect edges, just roll, fold and bake.
Galettes look impressive on the table but come together much faster than a traditional pie. Folded crust edges and a few decorative sprinkles of coarse sugar and thyme make a simple dessert feel special.
Honestly, this galette tastes like the best slice of fall you can imagine: crisp apples, warm spices, a buttery cheddar crust and a hit of fresh thyme.
Apple Cheddar Galette with Thyme Butter
Apple Cheddar Galette
4 to 6 people
1 hr
45 mins
1 hr 45 mins
Ingredients
Crust
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1/4 teaspoon dried thyme
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 cup cold unsalted butter, cut into pieces
- 2/3 cup finely grated sharp cheddar cheese
- For brushing: 1 egg + a few drops of water, beaten together
- Coarse sugar mixed with a pinch of dried thyme, for sprinkling
Filling
- 2 large Honeycrisp apples, thinly sliced
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Salted Thyme Butter
- 3 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- Pinch of salt
Instructions
- Add the flour, sugar, thyme and salt to a food processor and pulse until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and cheddar to the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse until the dough comes together.
- Remove the dough, wrap in plastic wrap and refrigerate for 30 minutes. This dough makes enough for two galette crusts—separate now or after chilling. The extra dough can be refrigerated or frozen for later.
- Preheat the oven to 400°F after chilling.
Filling
- Place the sliced apples in a bowl. Sprinkle with cornstarch, sugar, cinnamon, ginger and salt. Toss well and let sit 10 minutes to release juices.
- Roll one portion of chilled dough into a rustic circle about 1/4 inch thick. Place on a parchment-lined baking sheet.
- Pile the apples in the center, leaving at least a 2-inch border. Fold the crust up and over the apples, creating a rustic edge. Brush the crust with the beaten egg wash and sprinkle exposed crust with the coarse thyme sugar. Bake until the crust is golden, about 40–45 minutes.
- Before serving, brush the apples with the warm thyme butter.
Thyme Butter
- Melt the butter with the fresh thyme over low heat. Let it steep for 10 minutes, then stir in a pinch of salt. Brush over the hot galette just before serving.
Those little triangles of crust are everything—crispy, cheesy and perfect with a warm slice of apple filling.