Caramelized Apple Cheddar Maple Galette Tips, FAQ & printable recipe

Tips for success

For the flakiest crust, keep the puff pastry as cold as possible. If the pastry becomes too soft while you are working, pop it in the freezer for 5-10 minutes before baking.

Also, use a sharp knife or pizza cutter to slice the galette — a dull knife will crush the flaky layers.

When grating the cheese, use the large holes of a box grater for a fluffy texture that melts evenly.

If you prefer a more intense cheese flavor, use a microplane to grate a little extra cheese on top of the finished galette. For a touch of heat, add a pinch of red pepper flakes along with the thyme.

Variations

• Spiced Apple Galette: Toss the apple slices with 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg before arranging them on the pastry. The warm spices complement the maple syrup and cheddar beautifully.
• Caramelized Onion and Apple: Replace the cheddar with a layer of caramelized onions and use a mild Gruyère instead of the sharp cheddar. Omit the maple syrup and thyme, and finish with a sprinkle of black pepper.
• Pear and Blue Cheese: Use firm pears instead of apples and crumble a mild blue cheese over the pastry instead of the cheddar. Drizzle with honey instead of maple syrup and top with chopped walnuts.
• Savory Herb Galette: Add a tablespoon of chopped fresh rosemary or sage to the cheese before piling it on the pastry. Omit the maple syrup and instead brush the apples with a little olive oil and sprinkle with sea salt.

Storage and make-ahead

Fridge

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Wrap the baked and cooled galette tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes, or until the pastry is crisp and the filling is heated through.

Store leftover galette in an airtight container in the refrigerator for up to 3 days. The pastry may lose some of its crispness, but it will still be delicious.

To reheat, place the galette on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and the pastry is crisp again.

You can assemble the galette up to a day ahead, cover it with plastic wrap, and refrigerate.

When ready to bake, brush with the egg wash and bake as directed, adding a few extra minutes to the baking time if the pastry is very cold. The galette can also be baked fully and reheated before serving.

Serving ideas

Serve the galette warm, cut into wedges, as a dessert or a sweet-savory brunch dish. A dollop of crème fraîche or a scoop of vanilla ice cream would be a lovely addition, though the galette is delicious on its own.

For a festive presentation, dust the top with a little confectioners' sugar just before serving, or add a few extra fresh thyme sprigs for garnish. The galette is also great with a drizzle of extra maple syrup for those who prefer a sweeter finish.

Frequently asked questions

Recipe card

Caramelized Apple Cheddar Maple Galette

Prep 20 minCook 30 minTotal 50 minServes 6

Ingredients

• 1 sheet puff pastry, thawed
• 1 1/2 cups aged sharp white Vermont cheddar, shredded
• 2 medium honeycrisp apples, cored and thinly sliced
• 1/4 cup pure maple syrup, warmed
• 1 tbsp fresh thyme leaves
• 1 large egg, beaten (for egg wash)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

380

Protein

8 g

Carbohydrates

34 g

Fat

24 g

Fiber

2 g

Sugar

16 g

Automatic estimate from the ingredient list, not laboratory-verified.