Rustic Apple Galette

In a large bowl, whisk together 2.5 cups of flour and 0.5 tsp of salt.

Cut 0.5 inch of cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.

Gradually add 0.5 cup of ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour hours.

Preheat oven to 400 degrees Fahrenheit.

Peel, core, and slice the 0.25 inch apples.

In a medium bowl, toss the apple slices with 0.25 cup of sugar and 1 tsp of cinnamon and 0.25 tsp of nutmeg.

On a lightly floured surface, roll out the chilled dough into a 12 inch circle.

Transfer the dough to a parchment-lined baking sheet.

Spread the 1 cup of shredded cheddar cheese over the dough, leaving a 2 inch border.

Arrange the apple slices over the cheese.

Fold the edges of the dough up and over the apples and cheese to create a rustic border.

In a small bowl, whisk together 1 whole egg and 1 tbsp milk for the egg wash. Brush the crust with the egg wash.

Bake for 35 minutes minutes, or until the crust is golden brown and the apples are tender.

35 min

Let cool slightly before slicing and serving.