Apple and Cheddar Galette with Maple Jelly

Welcome to the Fall Comfort Food Series!

After a summer filled with refreshing salads and mouth-watering appetizers, it’s time to embrace the coziest time of year – comfort food season. This series will highlight the warm, inviting flavours of fall, featuring seasonal market finds, all tied together with a touch of maple. Introducing the Apple & Cheddar Galette with Maple Jelly – the perfect dish to ease us into the hearty flavours of autumn.

Exploring the Farmers Market

If you haven’t had a chance to visit the farmers market yet this year, fall is the perfect time to explore! From pumpkins and squash to crisp apples and artisanal cheeses, you’ll find everything you need to bring a touch of cozy to your cooking. Don’t hesitate to chat with your local vendors—they’ll offer great recommendations for the best apples and cheeses to elevate your galette.

Sourcing Local Apples 🍎

For this recipe, we visited Devries Fruit Farm to pick up a basket of local Royal Gala apples. Their vibrant red colour holds beautifully even after baking, and their firm texture ensures they retain a sweet, juicy flavour, making them an ideal choice. You can visit Devries at their home farm in Fenwick or find them at the St. Catharines and Niagara Falls Farmers Markets every week – they have plenty of apples to choose from! 

Mastering a Sweet-Savoury Crust

What truly sets this dish apart is the cheddar and herb pastry, which wraps around the fresh, local apples. The pastry recipe is adapted from Anna Olson’s Classic Pie Dough, incorporating her ✨expert tip✨ of mixing oil with the flour before adding the butter—a game changer for pie crust enthusiasts! For best results use a European style butter with at least 82% milk fat percentage. Our favourite is Gaylea’s “Bakers Gold” with a whopping 84% milk fat percentage for unmatched richness. A final sprinkle of cheddar on the crust before baking adds an extra savoury touch, perfectly balancing the sweetness of the apples.

The Magic of Maple Jelly

This galette is made even more special with our very own decadent Maple Jelly. Offering the rich, caramelized sweetness of maple syrup in a spreadable form, it enhances both sweet and savoury dishes with its smooth, silky texture. Made from just two simple ingredients—maple syrup and Genugel—it retains the deep, earthy flavours of pure maple.

Wrapping Up the First Taste of Fall

The Apple & Cheddar Galette with Maple Jelly is just the beginning of our Fall Comfort Food Series, celebrating the warmth and richness of seasonal flavours. This dish, with its perfect balance of sweet apples, savoury cheddar, and the unique touch of maple, is a wonderful way to welcome the cozy days ahead. Whether you serve it at brunch, as an appetizer, or a light dessert, it’s sure to impress. Be sure to explore your local farmers market for fresh ingredients, and stay tuned for more cozy, maple-inspired recipes coming your way!

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Apple and Cheddar Galette with Maple Jelly

Ingredients

For the Crust:

• 2 ½ Cups All-Purpose Flour
• 1 Cup Aged Cheddar Cheese, Shredded
• 1 Tbsp Sugar
• 1 Tsp Salt
• 2 Tsp Fresh Thyme Leaves
• 3 Tbsp Olive Oil
• 1 Cup Butter, Slightly Softened (We recommend Gaylea Baker’s Gold)
• ¼ Cup Cold Water
• 2 Tsp Apple Cider Vinegar

For the Galette:

• 4 Royal Gala apples, sliced, cores removed
• ¼ cup White Meadows Farms Maple Jelly (plus more for finishing)
• 1 Tsp Ground Cinnamon
• 2 Tbsp Aged Cheddar Cheese, Shredded

Method:

Make the Crust:

1. In a large bowl, combine the flour, shredded cheese, sugar, salt, and thyme.
2. Drizzle in the olive oil and mix until the flour is evenly coated.
3. Add the butter and toss to coat with the flour mixture. Using a pastry cutter, cut the butter into the flour until it forms pea-sized pieces.
4. Add the cold water and apple cider vinegar, then gently mix until the dough comes together in a shaggy form.
5. Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 1 hour.
   **This recipe only requires 1 half of the crust for the galette, scroll down for what to do with the other half!

Assemble the Galette:

1. Preheat the oven to 400°F (200°C).
2. Once chilled, take one half of the dough and roll it out into a circle on a piece of parchment paper (about 12 inches in diameter).**
3. Transfer the parchment paper with the rolled-out dough onto a baking sheet.
4. Arrange the sliced apples in the center of the dough, leaving a 5 cm (2-inch) border around the edges.
5. Fold the sides of the dough up and over the apples, creating a rustic edge.
6. Slightly warm the maple jelly in the microwave or on the stovetop until it’s spreadable.
7. Stir in cinnamon and generously brush the jelly over the apples.
8. Sprinkle the remaining shredded cheddar cheese around the edges of the crust.
9. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
10. Brush more maple jelly over the apples after baking for an extra glossy finish.
11. Let cool for about 5 minutes before serving

**This recipe only requires half of the crust for the galette. Freeze the other half for up to 3 months. Here are a few ideas to use up the remaining pastry:

• Pot Pie Crust: Chicken or Vegetable Pot Pie topper, yum! 
• Cheesy Breadsticks: Roll, twist, sprinkle with more cheese and bake
• Cheddar & Herb Crackers: Roll thinly, cut into small squares, sprinkle with more cheese and herbs and bake
• Another Galette: Try Tomato & Goat Cheese, Mushroom & Gruyere or Pear & Blue Cheese