New England Apple Galette
My mom's side of the family is from New England, specifically Rhode Island and New York. So I feel like there were a lot of "northern" influences in my family growing up, all of which I still cling to the best I can. My great-grandparents were world travelers, loved good food, and loved sharing their experiences with the rest of us. It was great. I can remember looking at slides (yes... slides) on a projector in their basement of trips to Spain, Mexico, and wherever else their travels took them.
That being said, a lot of recipes I grew up eating were family recipes and favorites that had been passed down from generation to generation. While I don't mind eating a good casserole and I adore the crock pot, I like a little more "high maintenance" cooking every once in awhile and test my chops in the kitchen (this one really tested my knife skills - or lack thereof).
One of the things my great-grandfather used to swear by (and ask for in public, which warranted a lot of strange looks) was Apple Pie with Cheese. It's a very popular New England flavor combination, originating in England, brought over with the settlers.
It's not uncommon to see apples and cheese together on a cheese board, so it shouldn't be as uncommon to see cheese and apple together on pie. Sometimes the slice of cheddar is under the crust, sometimes it's mixed into the crust, and other times, it's sitting alongside the pie. My great-grandfather liked the slice under the crust where would get melted.
I love apples and cheese together. Which is why this fall galette was a no-brainer. I have made a super savory galette before with tomatoes and goat cheese, and that was delicious, so why not make another?! I had seen on Pinterest an apple galette with rosemary, which got me thinking about some other flavors that would go with apple... we like thyme. And then I decided that cheese would make it creamy and savory, while still being sweet.
For this recipe, I used juicy Honeycrisp apples, cheddar cheese, thyme, and ricotta. It's really that simple. Because this isn't a main dish, I paired it with braised chicken thighs, but it would be great with any kind of rich and savory protein.
For this recipe, you'll need the following kitchen tools:
Mandolin (or sharp knife)
1 9-in pie crust, room temperature
1 egg, beaten
3 medium Honey Crisp apples
8 oz cheddar cheese, grated
1 Tbsp thyme
6oz ricotta cheese
Drizzle of honey
Pinch of salt
Pinch of pepper
1. Preheat the oven to 350 degrees. Roll out the pie crust onto a floured surface or parchment paper.
2. In a large bowl, mix ricotta, cheddar cheese, and thyme.
3. Slice apples, leaving the skin on. The apple slices should be almost translucent. You can use a mandolin or use a very sharp knife and put your skills to the test!
4. Spread the ricotta mixture onto the pie crust, leaving a 2" border around the edge. Next, layer the apples slices. Sprinkle with salt and
5. Gently fold the crust over the edge of the apples. Brush the egg over the crust and bake for approximately 40 minutes or until the crust is lightly brown.
6. Let cool on cooling rack for 10 minutes before serving.
This really is an easy dish to throw together and makes a fantastic side for most fall dishes - baked chicken, pork chops, or a nice smoked brisket. The more savory the main dish, the more this sweet and cheesy side dish will shine.
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