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Apple Galette with Rye & Cheddar Crust

Oct 01, 2025
Apple galette with cheddar rye crust

Apples and Cheddar are a classic pairing for a reason—the sweetness of fruit meets the sharp savoriness of cheese, creating a flavor combination that’s both comforting and elevated. This Apple Galette with Cheddar Rye Crust brings that harmony to your baking. The crust, made with nutty rye flour and aged Cheddar, is buttery, flaky, and just a little earthy. The filling keeps things simple but flavorful: a mix of tart and sweet apples, a drizzle of molasses, and a touch of warm baharat spice for something unexpected.

The recipe makes enough dough for two crusts—you’ll bake one into this galette and tuck the other into the freezer for your next cozy baking day. Rustic, seasonal, and deeply flavorful, this galette is the kind of dessert (or breakfast, let’s be honest) that feels right at home on any autumn table.

Cheddar Rye Dough (makes 2 crusts, use 1 for this galette)
1 ½ cups (180 g) all-purpose flour
â…ś cup (45 g) rye flour (scant ½ cup)
¾ teaspoon granulated sugar (3 g)
¾ teaspoon kosher salt (3 g)
6 tablespoons (85 g) unsalted European-style butter, cold, cut into ½-inch cubes
1 ounce (28 g) aged Cheddar cheese, grated
6 tablespoons (90 ml) ice-cold water-vinegar mixture, or more if needed

Apple Filling (for 1 galette)
1 pound (450 g) mixed apples, sliced (skins on or peeled, your preference)
½ teaspoon lemon juice
â…“ cup (65 g) granulated sugar
1 tablespoon molasses
¼ teaspoon baharat spice blend
2 tablespoons (15 g) tapioca starch
Pinch of kosher salt

For Assembly

2 tablespoons cream cheese, softened

1 egg, beaten (for egg wash)
1 tablespoon sugar (for sprinkling)


Method

Make the Dough

  1. In a large stainless steel bowl, combine the flours, sugar, and salt. Stir to mix well.

  2. Add butter cubes and coat with flour. Using a bench scraper, cut the butter into smaller pieces if needed. Work quickly to lightly coat and separate.

  3. Use a pastry blender to cut in the butter until the largest pieces are pea-sized, with the rest resembling Parmesan. Add grated Cheddar and blend until evenly distributed.

  4. Add the water-vinegar mixture all at once. Use a bench scraper to fold the dough together, pressing until no liquid pools remain.

  5. Switch to your hands: scoop and press the mixture together, folding and turning until it forms a cohesive dough. Stop once no dry flour remains.

  6. Turn out onto a lightly floured counter. Divide into two equal pieces, pat each into a 1-inch-thick square, and wrap tightly in plastic wrap. Chill at least 2 hours or overnight before rolling.

Make the Filling

  1. In a large bowl, toss the sliced apples with lemon juice.

  2. Add sugar, molasses, baharat, tapioca starch, and a pinch of salt. Stir until the apples are evenly coated. Let sit 10 minutes to release juices.

Assemble the Galette

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  2. Roll out one piece of dough on a lightly floured surface into a 12-inch round, about â…›-inch thick. Transfer to the prepared baking sheet. Spread a thin layer of cream cheese over the crust leaving about a 2" border.

  3. Arrange the apple mixture in the center of the dough, leaving a 2-inch border around the edges.

  4. Fold the edges of the dough over the apples, pleating as needed to encase the edges of the filling. Brush the crust with beaten egg and sprinkle with sugar.

  5. Bake for 30 minutes, then turn down the oven to 350°F and bake another 30-45 minutes until the crust is golden brown and the filling is bubbling in the center. Remove from the oven. 

  6. Cool before slicing and serving.


Storage

The baked galette keeps at room temperature for 1 day, or refrigerated for up to 3 days. Rewarm in a 300°F oven before serving to crisp up the dough.

Extra dough can be refrigerated for up to 3 days or frozen for up to 1 year. Thaw overnight in the fridge before using.


 

 

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