APPLE GOAT CHEESE AND THYME GALETTE

THE PERFECT BITE TO PAIR WITH WINE. Taste the Fall.

I love apple picking season! That said, I know I’m not alone with that WTF do I do with all of these apples mentality the second I get home with a giant haul. This is what the F to make with at least one apple. I know, I know it doesn’t get rid of a ton BUT it’s so worth making.

I do have lots of other ideas for more apples in my Apple Picking Season Recipes Hub. Check it out!

NOTE. This recipe makes enough dough to make two galettes if you cut it properly from the get go. I’ve made larger galettes in the past with this dough but this specific galette felt better as a personal pizza sized one so I ended up cutting it down and using the extra dough to recipe test other delicious treats.

Click here to see my behind-the-scenes video of me making this Apple Goat Cheese And Thyme Galette!

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APPLE GOAT CHEESE AND THYME GALETTE

Yield: 1 Galette

Author: Michelle Williams

Prep time: 15 MinCook time: 25 MinInactive time: 1 HourTotal time: 1 H & 40 M

Ingredients

FOR THE DOUGH

• All Purpose Flour (1 1/2 cups. Plus extra for dusing your work surface)
• White Sugar (1 1/2 teaspoons)
• Salt (1/4 teaspoon)
• Unsalted Butter (1 stick—aka. 8 ounces, cold, cubed)
• Cold Water (1/3 cup)
• Egg (1, beaten with 1 teaspoon of water for the egg wash)
• Demerara Sugar (roughly 2 tablespoons)

FOR THE FILLING

• Goat Cheese (4 ounces, room temperature)
• Salt
• Pepper
• Small Macintosh Apple (1, cored and evenly sliced with a mandoline to 1/8 inch thin slices)
• Fresh Thyme Leaves (1 teaspoon—or more to your liking)

KITCHEN ITEMS

• Stand Mixer with Hook Attachment
• Plastic Wrap
• Rolling Pin
• Pearing Knife
• Butter Knife
• Mandoline
• Cookie Sheet
• Silpat (optional)
• Small Bowl (for your egg wash)
• Pastry Brush

Instructions

TO MAKE YOUR DOUGH

1. In your stand mixer over a medium speed, combine your flour, sugar, salt, and butter. Mix over medium-low speed until incorporated—about 1 minute.
2. While it’s still mixing, slowly pour your cold water in.
3. Mix until you have a dough-like consistency—about 1 minute.
4. Use your hand to ball your dough. Form it into a disk and then wrap it with your plastic wrap.
5. Refrigerate until chilled—about 1 hour.

TO MAKE YOUR GALETTE

1. Take your dough out of the fridge and let it sit and soften a bit—just until you can roll it out.
2. Preheat your oven to 400°.
3. Lightly dust your work station and rolling pin with flour.
4. Roll out your dough on the floured surface until it's about 1/4" thick. Use your paring knife to cut out a roughly 13x13 inch square
5. Line your cookie sheet with your silpat.
6. Transfer your dough onto your baking sheet. To do this, I like to roll the dough onto my rolling pin (it ends up feeling a little like a paper towel roll) and then unrolling it directly onto my cookie sheet).
7. Use your butter knife to spread a thin square 12x12 layer of goat cheese on the middle of your dough leaving an inch of dough bare around the edges.
8. Season your goat cheese with salt and pepper.
9. Starting from the middle of your galette working outward, layer your apple slices over each other to create a spiral with all of your apple slices and covering all of your goat cheese.
10. Fold the edges of your dough over the outer most edges of your apple slices.
11. Sprinkle thyme over all of your filling.
12. Use your pastry brush to brush your egg wash over the folded over part of your dough (aka. the crust).
13. Liberally pour your Demerara sugar over your crust and use your hand to press it in.
14. Bake till your dough is golden—25 minutes.
15. Drizzle honey over the filling section of your galette.
16. Eat hot or at room temperature. It’s really good at any temperature!

Did you make this recipe?

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