Caramelized Apple Cheddar Maple Galette Step-by-step instructions

Before you start

Before starting, make sure the puff pastry is thawed according to the package instructions. It should be cold but pliable. Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper. Wash and dry the apples. Grate the cheddar cheese and set aside. Beat the egg in a small bowl for the egg wash.

Instructions

Prep and Assemble

1. 1Prep the Apples and Cheese
   Core the honeycrisp apples and slice them into thin, uniform crescents about 1/8-inch thick. Use a sharp chef's knife for clean slices. Grate the block of aged sharp white Vermont cheddar on the large holes of a box grater into a fluffy pile.
   Look for Apple slices are thin and even; cheese is light and airy.
   Tip Keep apple slices in a bowl of cold water with a squeeze of lemon to prevent browning if prepping ahead.
2. 2Roll Out the Pastry
   On a lightly floured surface, roll the puff pastry sheet into a 12-inch round, about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Brush the edges with the beaten egg to help them brown and seal.
   Look for Pastry is smooth and even; edges are lightly coated with egg.
   Tip Keep the pastry cold while working; if it gets too soft, chill for 10 minutes before filling.

At this point, you have a pile of fluffy shredded cheddar, thin apple crescents, and a rolled-out pastry sheet on a parchment-lined baking sheet.

The pastry should be cold and firm. The apple slices are uniform and the cheese is ready to be piled onto the pastry. The kitchen smells of fresh apples and butter.

Bake to Golden

3. 3Layer the Cheese and Apples
   Pile the shredded cheddar in the center of the pastry, leaving a 2-inch border all around. Arrange the apple slices in a tight spiral rosette over the cheese, starting from the center and working outward. Fold the pastry edges inward, pleating as needed to create a rustic crust.
   Look for Apples form a beautiful spiral; pastry edges are folded and pleated.
   Tip Overlap apple slices slightly to create a neat pattern; they will shrink during baking.
4. 4Brush and Bake
   Brush the folded pastry edges with the remaining beaten egg. Bake at 400°F (200°C) for 25-30 minutes, until the pastry is puffed and golden brown and the apples are tender and caramelized at the edges.
   Look for Pastry is deeply golden and puffed; apples are soft and slightly caramelized.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The galette is baking in the oven, and the pastry is starting to puff and turn golden. The edges are browning, and the cheese is melting and bubbling around the apples. The aroma of baked apples and cheddar fills the kitchen. The pastry should be deeply golden and crisp to the touch.

Finish and Serve

5. 5Finish with Maple and Thyme
   While the galette bakes, warm the maple syrup in a small saucepan over low heat. As soon as the galette comes out of the oven, drizzle the warm maple syrup over the hot apples and cheese. Sprinkle with fresh thyme leaves.
   Look for Syrup glistens on the apples; thyme adds a fresh, herbal aroma.
   Tip Warm the syrup just until it is thin and pourable; do not boil.
6. 6Cool and Serve
   Let the galette cool on the baking sheet for 5 minutes before slicing. Use a sharp knife to cut into wedges. Lift a warm, flaky portion onto a plate and serve immediately.
   Look for Galette is set but still warm; pastry is crisp and flaky.
   Tip Serve warm for the best contrast of melted cheese and crisp pastry.

The galette is out of the oven, glistening with warm maple syrup and scattered with fresh thyme. The pastry is flaky and crisp, the apples are tender and caramelized, and the cheese is melted and gooey. The galette is ready to be sliced and served warm.

Common mistakes

One common mistake is not rolling the pastry thin enough, which can result in a doughy center. Another is overloading the pastry with too much cheese or apples, which can make it difficult to fold the edges and may cause the filling to spill over.

Be sure to leave a border around the filling. Also, avoid using overly ripe apples, as they can become mushy during baking. Finally, do not skip the egg wash — it gives the pastry a beautiful golden shine.

How to tell it’s done

The galette is done when the pastry is puffed and deep golden brown, and the apples are tender when pierced with a fork. The cheese should be melted and bubbly, and the edges of the apples should be slightly caramelized.

If you have an instant-read thermometer, the internal temperature of the galette should be at least 160°F (71°C) to ensure the egg is fully cooked. Let the galette cool for 5 minutes before serving.

• Egg dishes: 160°F (71°C) in the thickest part