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Apple, Cheddar and Clove Galette

Cheese and apples are a classic combination that is elevated to new heights in this picture-perfect galette. With crisp pastry, spiced apples and savoury cheddar, this freeform tart is a real sweet and savoury treat.

From the book

Introduction

Freeform galettes are one of the easiest types of tart you can make – the dough is wonderfully forgiving. I’d venture to say that this apple and cheddar galette is even better if you leave it in the fridge overnight once cooked, and warm it up to serve the next day. Any canines in the house will undoubtedly turn up at the scent of hot apples and melted cheese, but cloves aren’t suitable for dogs, so this is sadly not shareable.

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Ingredients

For the dough:
250g spelt flour
175g cold cubed butter
50g caster sugar
For the filling:
3 dessert apples, ideally Pink Lady, finely sliced
7 cloves, ground
40g soft dark brown sugar
80g sharp cheddar, grated
2 sprigs of rosemary, needles chopped
20g butter, cubed
1 medium free-range egg yolk, beaten

Essential kit

You will need: a food processor.

Method

For the galette dough, blitz the spelt flour, butter and caster sugar in a food processor, then add a little cold water, a tablespoon at a time, just until everything comes together into a dough. (Alternatively,work together with your fingertips until sandy in texture, then add the water sparingly and bring together into a dough.) Wrap the dough in clingfilm and transfer to the fridge to chill for 1 hour. Mix the apples, ground cloves and dark brown sugar together and set aside.

After 1 hour, preheat the oven to 180°C fan/200°C/gas 6. Roll out the dough on a lined baking sheet to an approx. 30cm circle – don’t worry about messy edges. Scatter the grated cheese over the middle of the pastry, leaving a 5cm border all around.

Arrange the apples over the cheese as you wish, keeping to within the 5cm border, and scatter over the rosemary. Bring the edges of the pastry up over the apples to just enclose the filling, as opposite.

Dot the apples with the butter, brush the exposed dough with the egg yolk, then transfer to the oven and bake for 30–35 minutes.

Let the galette cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool down. If you can, let it cool completely before refrigerating and serve warm the next day; the flavour is really incredible.

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From the book: The Sweet Roasting Tin

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