Apple Rosemary Galette with Cheddar Crumb Topping
Serves 8 - 10
Create a tasty apple dish with extra-sharp cheddar for a crisp, delicious topping. The rosemary in the crust, apples, and topping works beautifully to compliment the apples and cheese. Don’t worry about it being overwhelming, it lends a wonderful perfume and background note to the galette, creating the perfect sweet and savory finish to any meal and the leftovers are exactly what you need with your morning coffee!
(Cook’s Note: It is recommended to use pre-made pie dough in this recipe for a couple reasons – convenience being number one, but also because it holds its shape on the grill. You may certainly use your favorite dough recipe; just be sure to chill it well before going to the grill. This recipe is easily adapted to a conventional oven.)
- 1/3 cup flour
- 1 tbsp. light brown sugar, packed
- 2 tbsp. cold butter, cut into small pieces
- 3/4 cup shredded, extra-sharp cheddar cheese
- 1½ tsp. finely chopped fresh rosemary (do not substitute dried), divided use
- 1 box refrigerated 2-crust pie dough or your favorite recipe
- 1½ lbs. apples, peeled and sliced 1/4-in. thick
- 2 tbsp. granulated sugar
- 1 tsp. lemon zest
- 1 tbsp. milk
In a small mixing bowl, combine the flour, brown sugar and butter and work together with a fork until it resembles coarse sand. Add the cheeses and 1/2 tsp. of the rosemary; toss to thoroughly combine. Set aside.
Unroll both pie crusts. Place one crust on a piece of kitchen parchment, then sprinkle with a little water and 1/2 tsp. of rosemary. Lay the second pie crust on top and roll dough together to a 14-in. diameter. Transfer to a baking sheet. Leaving a 1-in. border, arrange apple slices in concentric circles over the dough. Fold and crimp the dough over the edges of the fruit. Combine the sugar, lemon zest and final 1/2 tsp. of rosemary. Brush the pie crust with the milk and sprinkle the sugar mixture on the apples and a little on the crust. Sprinkle the cheddar mixture evenly over the apple and set galette aside in the refrigerator for an hour.
Set up grill for indirect heat with medium-high heat; stabilize the heat at 375°F to 400°F. Place galette on grill (not over the heat), close grill cover and cook for about 45 minutes to an hour or until golden brown.
Recipe from Bull Outdoor Products.