Rustic Apple Cheddar Galette with Whole Wheat Butter Crust and Honey Drizzle
A free-form apple cheddar galette with sharp cheddar baked into a flaky whole wheat butter crust, cinnamon apples and a warm honey drizzle to finish.
- Prep
- 30 min
- Cook
- 45 min
- Rest
- 2 h
- Serves
- 8
Rustic Apple Cheddar Galette with Whole Wheat Butter Crust and Honey Drizzle is a vegetarian dessert recipe made with all-purpose flour, whole wheat flour, light brown sugar. It takes 75 minutes of hands-on time, plus 2 hours resting, serves 8, and each serving has 320 calories, 7 g of protein and 3 g of fiber.
This galette puts sharp cheddar in two spots. Some goes into the dough for savory, crisp edges, and a thin layer goes under the apples, where it melts and soaks up juice before it can make the base soggy. Whole wheat flour gives the crust a nutty flavor that goes well with apples and cheese, and all-purpose flour keeps it flaky. Warm honey brushed on right after baking makes the fruit shine and ties the sweet and salty flavors together.
Ingredients
Crust
- ¾ cup94 gall-purpose flour
- ½ cup60 gwhole wheat flour
- 1 tbsp14 glight brown sugar
- ½ tsp3 gfine salt
- ½ cup114 gcold unsalted butter, cubed
- ½ cup57 gsharp cheddar, finely shredded
- 4 tbsp60 gice water, plus up to 1 tbsp more if needed
Filling
- 3 medium546 gfirm baking apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
- 1 tbsp15 glemon juice
- 3 tbsp41 glight brown sugar
- 1 tbsp8 gcornstarch
- 1 tsp2.6 gground cinnamon
- 1 pinch0.4 gsalt
- ½ cup57 gsharp cheddar, shredded
Egg wash
- 1 large50 gegg, beaten with 1 tbsp water
Finish
- 2 tbsp42 ghoney, warmed
- 1 pinch0.4 gflaky sea salt, for sprinkling (optional)
Kit: large mixing bowl, pastry blender or box grater, rolling pin, rimmed baking sheet, parchment paper, pastry brush
Tips
- Slice the apples about 1/8 inch (3 mm) thick so they cook through by the time the crust is browned.
- Keep the butter and water very cold. The visible streaks of butter in the dough are what make the crust flaky.
- A mix of tart and sweet apples gives the filling the best flavor against the salty cheese.
Swap ideas
- Use firm Bosc pears instead of the apples
- The filling turns softer, more floral and a bit juicier. Add 1 tsp more cornstarch.
- Use maple syrup instead of honey for the drizzle
- The finish tastes deeper and more caramel-like.
- Make the crust with all-purpose flour only (1 1/4 cups total)
- The crust is lighter, more tender and less nutty. It may need a little less water.
- Use aged white cheddar or Gruyère instead of sharp cheddar
- Aged white cheddar makes it tangier. Gruyère makes it nuttier and more alpine in flavor.
The numbers
Nutrition per serving
320kcal per serving
Everything else · 8 servings per recipe
- Saturated fat
- 10.3 g 52%
- Sugars
- 18.3 g
- Sodium
- 360 mg 16%
- Potassium
- 151 mg 3%
- Calcium
- 126 mg 10%
- Iron
- 1.1 mg 6%
- Vitamin C
- 4 mg 4%
- Vitamin B12
- 0.2 µg 8%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Wheat flour, white, all-purpose, enriched, bleached, Wheat flour, whole-grain (Includes foods for USDA's Food Distribution Program), Sugars, brown, Salt, table, Butter, salted, Cheese, cheddar, sharp, sliced, Beverages, water, tap, drinking, Apples, raw, with skin (Includes foods for USDA's Food Distribution Program), Lemon juice, raw, Cornstarch, Spices, cinnamon, ground, Egg, whole, raw, fresh, Honey
Method
Make the dough. In a large bowl, whisk the all-purpose flour, whole wheat flour, 1 tbsp brown sugar and 1/2 tsp salt. Cut in the cold butter with a pastry blender or your fingertips until most of it is pea-sized, with a few larger flat pieces left. Toss in the finely shredded cheddar.
Drizzle in 4 tbsp ice water and toss with a fork until the dough holds together when squeezed. If it still crumbles, add up to 1 tbsp more. Press it into a flat disk, wrap it and chill for at least 1 hour. The whole wheat flour needs this rest to absorb the water, which also makes the dough easier to roll.
About 20 minutes before the dough is ready, heat the oven to 400°F (200°C) with a rack in the lower third. Toss the apple slices with the lemon juice, 3 tbsp brown sugar, cornstarch, cinnamon and a pinch of salt. Let them sit while you roll the dough, then pour off any liquid that collects in the bottom of the bowl.
On a floured sheet of parchment, roll the dough into a rough 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Slide the parchment and dough onto a rimmed baking sheet.
Sprinkle the remaining 1/2 cup cheddar over the center of the dough, leaving a 2-inch (5 cm) border. Arrange the apples on top in overlapping circles or a loose pile.
Fold the border up over the edge of the apples, pleating it every few inches. Chill the galette for 15 minutes while the oven finishes heating so the butter firms up again. Brush the folded crust with egg wash.
Bake for 40–45 minutes. It's done when the crust is deep golden brown, the apples are tender when poked with a knife and the juices are bubbling. If the edges brown before the apples soften, loosely tent them with foil.
As soon as the galette comes out of the oven, drizzle or brush the warm honey over the apples and crust, then sprinkle with flaky salt if you like. Cool on the pan for at least 15 minutes so the juices can set before you slice it. Serve warm or at room temperature.
Storage: Cover and keep at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat slices at 350°F (175°C) for 8–10 minutes to crisp the crust again. You can refrigerate the unbaked dough disk for up to 2 days or freeze it for up to 3 months.
Questions
- How much protein is in rustic apple cheddar galette with whole wheat butter crust and honey drizzle?
- Each of the 8 servings has 7 g of protein, 3 g of fiber and 320 calories, calculated from USDA FoodData Central values for every ingredient.
- Is rustic apple cheddar galette with whole wheat butter crust and honey drizzle vegan?
- No, it's vegetarian rather than vegan because it contains cold unsalted butter and sharp cheddar and sharp cheddar and egg and honey. Everything else in it is plant-based.
- How long does rustic apple cheddar galette with whole wheat butter crust and honey drizzle take to make?
- 30 minutes of prep and 45 minutes of cooking, so 75 minutes of hands-on time, plus 2 hours of unattended resting.
- Can you make rustic apple cheddar galette with whole wheat butter crust and honey drizzle ahead?
- Cover and keep at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat slices at 350°F (175°C) for 8–10 minutes to crisp the crust again. You can refrigerate the unbaked dough disk for up to 2 days or freeze it for up to 3 months.
- What can I substitute in rustic apple cheddar galette with whole wheat butter crust and honey drizzle?
- Use firm Bosc pears instead of the apples — the filling turns softer, more floral and a bit juicier. add 1 tsp more cornstarch.. Use maple syrup instead of honey for the drizzle — the finish tastes deeper and more caramel-like.. Make the crust with all-purpose flour only (1 1/4 cups total) — the crust is lighter, more tender and less nutty. it may need a little less water.. Use aged white cheddar or Gruyère instead of sharp cheddar — aged white cheddar makes it tangier. gruyère makes it nuttier and more alpine in flavor..
- Does rustic apple cheddar galette with whole wheat butter crust and honey drizzle contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 26, 2026 ·American / French
