Apple & Cheddar Galette with Buckwheat Pie Crust


Looking for an appetizer to serve or bring for Thanksgiving?

To me, the best appetizers are those that meld savory and sweet flavors. With the simple addition of cheese, this galette evolves the classic apple pie to make an almost familiar, yet unique appetizer. And who doesn’t love melted cheese, a buttery flaky crust, caramelized apples, & cinnamon sugar?

I’ve only done this recipe once, and I’ll be making a few slight adjustments next time- mainly just adding more apples because I like when the filling is substantial. Because I felt like I got the key elements- mainly perfectly cooked apples and a crust that held up and didn’t get soggy- I’ve posted the recipe (with these adjustments that I’ll do next time). Oh, and bonus: this has significantly less sugar than any apple pie- literally no additional sweetener is used- but you’ll never know!

Apple & Cheddar Galette with Buckwheat Pie Crust

  • 3 apples, sliced thinly (I used Gold Rush apples- my local favorite! It is a yellow apple that is slightly tart

  • 1-2 tablespoons grapeseed oil (enough to generously coat the apple slices)

  • pinch sea salt

  • 1/2 teaspoon cinnamon

  • 1 tablespoon cinnamon sugar (to make cinnamon sugar: mix 1/2 tablespoon cinnamon + 1/4 cup white sugar). If avoiding white sugar, toss apples in more cinnamon and drizzle in a pinch of honey

  • 2 tablespoons grated white sharp cheddar

  • buckwheat pie dough or premade pie dough** (see below for my buckwheat pie dough)

**If using premade pie dough, sprinkle 1/4 cup grated cheese on top before adding apples.

Preheat oven to 375. Place pie dough on a baking sheet and roll out to a large circle or rectangle. In a large bowl, toss apple slices with oil, sea salt, and cinnamon. Place evenly onto the dough, leaving a 1’’ border so you can create an edge. Pull over the dough a bit over the apples and pinch together to create a border. The beautiful thing about galettes is that it doesn’t have to look perfect. Mine was far from precise and it just adds to the rustic charm! Top with the cinnamon sugar and 2 tablespoons of cheddar.

Bake in oven until cheddar is baked into the crust, the apples are slightly soft, and the liquid from the apple is almost completely evaporated, about 45-55 minutes.

Buckwheat Pie Dough
Makes enough for two 9’’ pie discs

  • 1 1/2 cups all purpose flour (170g)

  • 1 cup buckwheat flour (120g)

  • 1 teaspoon sea salt

  • 1 cup very cold unsalted butter, diced

  • 1/4 cup sharp white cheddar or gruyere, freshly grated

  • 6 to 8 tablespoons ice cold water

Mix together all purpose flour, buckwheat flour, cheddar, and sea salt. Cut butter into flour using a pastry cutter. You can also do this with a food processor, but I’ve had better results doing it by hand. Cut butter until it is the size of a small pea. Begin to drizzle in ice water, slowly. I generally will drizzle in 5 tablespoons, mix with my hands, and then add in one tablespoon at a time as it can go from dry to too wet very quickly and it’s hard to go back! You know you’ve put in enough water when the dough comes together, is a bit smooth, and no longer crumbly. Put in fridge for 30 minutes before handling.

When rolling out the pie dough, start from the center and continue to rotate the pie disc as you roll out the dough.

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