Apple Cheddar Galette
1½ cups all-purpose flour, plus more for dusting
1/2 tsp kosher salt
1/4 cup Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds, divided
8 tbsp Tillamook Unsalted Extra Creamy Butter, cold, cubed
½ cup ice water
2 1/2 tbsp sugar, plus more for sprinkling
1/4 tsp cinnamon
2 Granny Smith apples, thinly sliced
Large Baking Sheet
In the bowl of a food processor, add the flour, ½ teaspoon salt, and pulse to combine.
Add 2 tablespoons of Tillamook Sharp Cheddar Shreds and butter and pulse until broken down to the size of Lima beans.
With the motor running, drizzle the water into the flour mixture one tablespoon at a time, pulsing
between additions, until the dough just starts to hold together.
Turn out the dough onto a lightly floured surface and shape into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour, up to
Preheat the oven to 400˚F.
On a lightly floured surface, roll the dough into a 14-inch circle. Transfer the dough to a parchment paper-lined baking sheet.
Spread the remaining 2 tablespoons of Tillamook Sharp Cheddar Shreds on the center of the
dough, leaving a 3-inch border.
Add the sugar, cinnamon, and apples, to a medium bowl and toss to combine.
Layer the apples over the cheese. Fold the edges of the dough over.
Brush the border with egg wash and sprinkle with sugar. Bake until golden brown, about