Simple Apple Galette with a Cheddar Pie Crust + Sweet Brown Butter Drizzle

By vealam

Ingredients

• CHEDDAR PIE CRUST:
• 1-1/4 cups Unbleached All Purpose Flour
• 1 teaspoon Sugar
• 1/2 teaspoon Kosher Salt
• 1 stick cold Unsalted Butter, cut or cubed
• 1-1/2 cups grated Sharp Cheddar Cheese
• 2-3 tablespoons Ice Cold Water
• FOR THE APPLE FILLING:
• 2 pounds Granny Smith Apples; cored peeled, quartered and sliced about a quarter inch thick.
• 2 tablespoons freshly squeezed Lemon Juice
• 2 tablespoons Unbleached All Purpose Flour
• 2 tablespoons Sugar
• 1-2 pinches Kosher Salt
• 3 tablespoons butter, divided
• FOR THE BROWN BUTTER DRIZZLE:
• 1/2 sick Unsalted Butter
• 1 cup Powdered Sugar
• 1 teaspoon Pure Vanilla Extract
• 1-2 tablespoons Whole Milk

Details

Servings 1
Preparation time 45mins
Cooking time 90mins
Adapted from simplyscratch.com

Preparation

Step 1

To Make the PIE CRUST: In the bowl of your food processor add the flour, sugar, salt, butter and cheddar. With the lid on, pulse until large crumbles form. With the processor running, add in 2-3 tablespoons of ice water. Keep it running until the dough forms into a ball.

Form the dough into a firmer ball and place into a quart-size re-sealable bag. Seal and press the dough into a disk. Pop the dough round into the fridge to rest for 30 minutes.

To Make the APPLE FILLING: Add the peeled, sliced apples into a large bowl. Squeeze in 2 tablespoons {I eye ball it} of fresh lemon juice, watch for seeds! Add in the 2 tablespoons of flour and sugar and a couple pinches of kosher salt. Toss to combine until the apples are coated.

To Make the GALETTE: On a lightly floured surface, roll the dough out to an eighth of an inch thick. Pile the apple filling in the center and fold up the edges and dot with one tablespoon of butter.

Melt the remaining two tablespoons and brush the edges of the pie crust. Pour any remaining butter over the top of the apples {we wouldn't want that to go to waste, right?}.

Bake in a preheated 425 degree oven for 15-20 minutes. Reduce the temperature to 350 and continue to bake the galette for an additional 15-20 minutes, or until the apples are tender.

Remove and let cool.

To Make the Brown Butter Drizzle: In a small skillet melt the half stick up butter over medium heat. Continue to let the butter brown until it reaches a deep golden brown. {for a "how to" tutorial see the link in the post above}

Remove the pan off of the heat and whisk in the powdered sugar, vanilla and whole milk.

Use the whisk or a fork to drizzle the brown butter glaze over the top of the galette.

Cut into wedges and serve!