New England Apple Cheddar Galette
1 1/2 cups of all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 sticks unsalted butter
1/4 cup plus 2 Tbsp
2 Tbsp finely grated sharp cheddar cheese
4 good cooking apples, such as McIntosh, Courtland, Jonagold, Pippin, Golden Delicious, Jonathan, Fuji, or a mixture of various cooking apples
1/2 teaspoon lemon zest
1 half of a lemon, or the juice of half a lemon
1 Tbsp maple syrup
2 teaspoons minute tapioca or instant tapioca for thickener
1 teaspoon ground cinnamon
1/2 cup lightly packed grated cheddar cheese
1 egg for egg wash
Coarse sugar for sprinkling on the crust
Make the pastry dough Cut the butter into cubes. In a large bowl whisk together the flour, salt, and sugar. Sprinkle the butter cubes over the flour. Use your clean hands to squish the flour and butter together, breaking up the butter into smaller pieces until the mixture resembles a rather shaggy coarse meal with a few pea-sized pieces of butter. Add the sour cream and a couple tablespoons of finely grated sharp cheddar cheese and stir with a fork until incorporated. Gather the mixture with your hands and form a ball. Shape the ball into a disk. Sprinkle with a little flour, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes and up to a day ahead.
Preheat oven to 400 degrees F . Prepare a large bowl half filled with water. Squeeze into it the juice of half a lemon . Peel, quarter, and core the apples, and place into the acidulated water while you work to keep the apples from discoloring.
Remove the apple quarters from the water. Slice each apple quarter into 4 or 5 slices, lengthwise, about 1/4 inch to 3/8 inch thick at the widest end. Return the apple slices to the acidulated water.
Drain the apple slices. Place the apple slices back in the now empty bowl. Sprinkle with maple syrup and cinnamon and gently toss so that the apple slices are lightly coated with both. Add the minute tapioca and the lemon zest. Gently toss again.
On a clean, lightly floured, flat surface, place the disk of dough. Roll out with a rolling pin to an even thickness and about 14 inches wide. Gently move the rolled out pastry dough to a parchment lined baking sheet.
Starting from 2 inches from the perimeter of the pastry round, arrange the apple slices, side by side, in a circular pattern, filling the circle. It's okay if some of the apple slices overlap a little.
Sprinkle the top of the apples with grated cheddar cheese. Gently fold the dough up over the apple slices, forming pleats with the dough every few inches.
Place an egg in a small bowl with a teaspoon of water, beat with a fork or whisk until smooth. Use a pastry brush to brush the egg wash over the exposed border of the dough . Sprinkle the egg washed crust with coarse sugar.
Bake for 10 to 15 minutes at 400 degrees F . Then lower the temperature to 375 degrees F and bake for 15 to 20 minutes more, until the apples are cooked through and the crust is nicely browned. Cool until just lightly warm before serving.