Recipe

Gourmet Apple Cheddar Galette

A bold, flavor-forward apple galette with sharp cheddar, rosemary brown butter, and a spicy hot honey finish. Rustic, impressive, and very weeknight-doable.

By Matt Campbell

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4.8

A rustic apple cheddar galette on a parchment-lined baking sheet with golden crust, bubbling cheddar, and a drizzle of hot honey

Jump to Recipe

If you love apples but you are bored of the usual sweet-only vibe, this one is for you. This is my kind of “gourmet apple recipe” because it goes big on contrast: buttery crust, jammy-tart apples, sharp cheddar that melts into salty pockets, and a hot honey drizzle that makes everything taste louder in the best way.

Also, it is a galette, which is bakery energy without bakery stress. No fussy crimping. No perfection required. If the edges look a little wild, congratulations, you nailed it.

Thinly sliced apples in a mixing bowl with brown butter and spices

Why It Works

Bold sweet-salty balance: Sharp cheddar pulls the apples toward savory, and the hot honey snaps everything back into focus.
Texture for days: Crisp, browned edges on the crust, tender apples in the center, and little melted cheese bubbles that turn toasty.
Flavor built fast: Rosemary brown butter is a 5-minute upgrade that tastes like you planned this weeks ago.
Flexible and forgiving: Use whatever apples you have, swap spices, and keep it rustic. It still lands.

Pairs Well With

Storage Tips

Fridge: Store leftover galette covered or in an airtight container for up to 3 days.

Reheat (best method): Warm on a sheet pan at 350°F for 8 to 12 minutes until the crust re-crisps and the cheese softens again.

Microwave (works, but softer): 20 to 40 seconds per slice. Do a quick toaster oven finish if you want the edges back.

Freezer: You can freeze baked slices, wrapped well, for up to 2 months. Reheat from frozen at 350°F for 15 to 20 minutes.

Common Questions

What apples are best for this?

Go for apples that hold their shape: Honeycrisp, Pink Lady, Braeburn, or Granny Smith. I like a mix of 1 sweet and 1 tart if you have it. Slice them about 1/8-inch thick so they bake up tender without turning into applesauce.

Do I have to use cheddar?

No, but you want something with personality. Smoked gouda is great. Gruyère is classy. Even pepper jack works if you want extra kick.

How do I keep the galette from getting soggy?

Three easy moves: slice apples thin (think 1/8-inch), toss them with enough thickener, and do not skip the preheated sheet pan. That hot pan jump-starts crispness on the bottom. Also, do not dump all the apple juices onto the crust. Hold some back.

Is hot honey too spicy for kids?

It can be. Keep the hot honey on the side, or drizzle regular honey first and add a pinch of flaky salt. Adults can add heat at the table.

Can I use store-bought pie crust?

Absolutely. This recipe is meant to be accessible. If you go store-bought, choose a pie dough (not puff pastry) and keep it cold until you are ready to roll.

Do you have a quick DIY hot honey?

Yes. Warm 2 tablespoons honey with a pinch of chili flakes for 30 to 60 seconds, then let it sit a minute. Drizzle to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large baking sheet
Parchment paper
Rolling pin
Large bowl
Small skillet or saucepan (for browning butter)
Microplane or fine grater (optional for lemon zest)
Pastry brush (or just use a spoon)

I started making versions of this when I was chasing “restaurant flavor” at home without turning my kitchen into a disaster zone. Apples felt like the obvious move, but I wanted them to hit harder than dessert. The first time I tucked sharp cheddar under the fruit and finished it with hot honey, I literally stopped mid-bite like, okay, wow. It tastes like fall, but with a little attitude, and I am very into that.