Cheddar Apple Galette

Baked with cheddar cheese in both the flaky crust and tender apple filling, this cheddar apple galette is a simple free-form pastry that’s the perfect mix of sweet and savory!

Cheddar and apples just make sense together in the dessert department! And thus, your new favorite fall dessert was born.

I’m obsessed with the style of eating apple pie that involves melting a slice of cheddar cheese on top and those vibes were exactly what I set out to replicate in galette form here.

The end result is pretty dreamy.

Not only do we have cheddar melted on top of the apples but we have even MORE stuffed into the flaky pastry crust so you get those melty little pockets in every bite.

Like wow, something this good should really be illegal.

This Galette features…

• A flaky homemade pastry dough with shredded cheddar speckled throughout
• A tender apple filling with sharp cheddar baked on top
• Toasted walnuts sprinkled on top for a little extra crunch

Making the Galette

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• All-purpose flour
• Granulated sugar
• Kosher salt
• Unsalted butter
• Cheddar cheese
• Apples
• Lemon juice
• Spices
• Egg white
• Walnuts

Choosing Your Apples

This recipe is great with a variety of apples. I typically try to stick with a sweeter, crisp apple that holds its shape during baking such as gala, honeycrisp, braeburn, or jonathan.

I do recommend staying away from granny smith apples in particular for this galette because I found they give it a bit of a too-tart flavor and require more sugar to balance that.

Tips for Perfect Galette

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Use cold butter – this pastry dough relies on cold fat to build the flaky layers while it bakes so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
3. Hydrate dough with ice water – again, we want all the fats and liquids icy cold.
4. Chill pastry dough – you will want to refrigerate your dough at least 30 minutes before rolling out.
5. Freshly shred cheddar – freshly shredded cheddar will melt better in this galette.
6. Thinly slice apples – aim for uniform 1/4-inch slices so the apples bake evenly.
7. Bake galette on parchment paper-lined sheet pan – this will catch any apple juices that leak out during baking.
8. Brush galette with egg wash – brush the pastry dough generously with egg wash to help bind the edges and ensure a shiny crust while baking.

Recipe Variations

Try these ideas for a different twist on this galette.

• Use a sharp cheddar – feel free to use sharp instead of mild cheddar for a stronger cheese flavor.
• Skip the nuts – skip the walnuts for a nut-free dessert or use pecans or almonds instead.

Storing Galette

This galette stores well in an airtight container at room temperature up to 4 days. You can serve slices at room temperature or heat individual slices 10-20 seconds in microwave before serving so the cheddar gets melty.

Due to the delicate structure of the crust and apple filling, I do not recommend freezing this galette.

Your apple pie game is forever changed in the BEST way, folks! The salty cheddar and sweet apple filling are the total dream team here and you’ll be hard-pressed to find a more appropriate dessert for this time of year.

Trust me, this is a fall mood.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More apple desserts you’ve gotta try next!

• Oatmeal Raisin Apple Cookies
• Apple Cider Donut Bread
• Apple Crisp Bars