Honeycrisp Apple Galette

While it’s still September, let’s squeeze in one more apple situation. You can’t be upset about this.

Galette! My favorite. Also called free-form pie, which I thoroughly dig. This version today will have us experiencing honeycrisp apples and earthy rosemary to the highest degree.

And we’ll sweeten with the most delicious agave nectar (honey is fine) and heighten the experience with flakey maldon salt. This whole thing is ridiculous, so buckle up, buttercup.

Listen, you can use a storebought pie crust (“storebought is fine”), but I got after it in my pie journey and made it from scratch. Which is intensely therapeutic, so I highly suggest it.

Then we’ll just brush a bit of nectar on the pie crust along with finely chopped rosemary. Then we’ll fan out the apples in an overlapping circle until our heart screams. Follow with more rosemary if ya know what’s good for ya.

Then we’ll pull in the dough over the apples in another rustic overlapping situation and marvel at the beauty. An egg wash on the pie crust? Yep. A bit of maldon salt over the galette? Also yes.

Let’s bake.

Hooooney. Look at her go. We’re very into rustic pies over here, and this is right up our alley.

The apples are tender and tart. The rosemary is earthy and almost aromatic. The agave nectar is sweet and subtle. The pie crust – I’m so proud! It was delish. Flakey and light. I nearly died.

I’m pretty sure you have an excuse to make this this weekend. It’s still September, it’s getting cooler out, and the way this looks on the kitchen counter will have you swooning for days. Your family will freak out.

Help me.

And I know I don’t need to tell you how incredible vanilla ice cream would be with this. I had Aaron zip out to get some after work so we could marry the two. And all was right in the world.

Please galette yourself.

Cheese Pudding

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Ingredients

• 6 eggs
• 1 cup milk
• 2 (8 oz) blocks pepper jack cheese (Monterey Jack is great, too), cubed
• 3 oz cream cheese (about half a block), cubed
• 1 cup cottage cheese
• 1 stick butter, cubed
• 1/2 cup all purpose flour
• 1 tsp baking powder

Instructions

1. Preheat your oven to 350.
2. In a large bowl, whisk together the eggs and milk. Add a tiny pinch of salt. Stir in the pepper jack cheese, cream cheese, butter and cottage cheese. Mix well with a wooden spoon.
3. In another smaller bowl, sift together the flour and baking powder. Add to the cheese mixture and stir to combine.
4. Pour into a lightly grease casserole dish (mine was a 5x8 but really anything works) and bake for one hour.
5. Let this cool a few minutes, then slice and serve! The cookbook suggests fruit and toasted rolls as a good pairing. Do what you feel!
6. Serves 6-8.

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https://bevcooks.com/2024/09/honeycrisp-apple-galette/

Yes ma’am, I do have a video for you! Right here, baby.