Hello and welcome October. This is the time to embrace the change of seasons. I’m wrapping myself up in all the fall feels and a cozy sweater. The temperature has started dropping along with the leaves. Get out and enjoy the beauty of the fall colours. I’m always on the lookout for the perfect fall leaves.

I read somewhere that “an apple pie without the cheese is like a kiss without the squeeze.”

I have subsequently found out that the above phrase used to be on the napkins at Marie Callender’s pie shops.

With that in mind I’ve paired sweet Ontario apples with sharp aged smoked cheddar in a rustic galette to celebrate the start of apple season. 

There’s cheese in the pastry and mixed with the apples along with raspberry jam. These mini galettes are a perfect sweet savoury addition to any breakfast, brunch or tea table.

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Apple and Cheddar Galettes

Course Dessert

Ingredients

• 2 cups all purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp freshly ground black pepper
• ½ tsp salt
• ¾ cup butter, cut into small pieces
• 1¼ cups smoked cheddar cheese, shredded
• 1 egg yolk, lightly beaten
• ¼ – ½ cup ice water
• 2 granny smith apples, cored and cut into ¼ inch slices
• ¼ cup butter, melted
• 2 tbsp lemon juice
• 4 tbsp raspberry jam
• 1 egg for egg wash

Instructions

• In a food processor combine flour, sugar, baking powder, pepper and teaspoon salt. Cover and pulse with a few on/off turns to combine.
• Add the butter, cover and pulse a few times until the largest pieces of butter are no bigger than a small pea (about eight pulses).
• Add 1 cup cheese, cover and pulse to work it in.
• Add egg yolk, cover and pulse to combine.
• Gradually add ¼ cup of ice water with the machine running until combined and holding together.
• If necessary, add more water by the tablespoon until dough holds together.
• Dump the dough onto a clean surface and gather mixture into a ball, kneading gently.
• Cut the dough into six equal portions. Wrap each dough portion with plastic wrap and pat each wrapped dough ball into a 4” disk. Chill for at least 1 hour.
• For the filling, place apple slices in a bowl. Add ¼ cup melted butter and lemon juice and toss to combine.
• Line two large baking sheets with parchment paper and set aside.
 On a well floured surface, roll a pastry disk to an 8” circle.
• Spread 1 teaspoon of raspberry jam on the dough leaving a border.
• Arrange 1 tablespoon cheese and a few slices of apple mixture on the jam.
• Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center.
• Using a spatula, carefully transfer the galette to a prepared baking sheet. Repeat with the remaining dough disks. Cover and chill for 1 hour.

• Preheat oven to 375°F.

• In a small bowl beat together egg and 1 tablespoon water. Using a pastry brush, brush the egg mixture over the edges of each galette.
• Bake for 30-35 minutes until the dough is golden and the apples are tender.
• Cool slightly on a wire rack. Inspired by Better Homes and Gardens.