slice of apple gallete sitting on a yellow plate

Asiago Apple Galette with Pazazz Apples


For the crust:

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons dried thyme

1/2 teaspoon salt

1 stick unsalted butter, cold, grated, then placed in the freezer to firm up for 20 minutes

1/2 rounded cup (generously measured) sour cream

For the topping:

1 cup unbleached all-purpose flour

1 cup brown sugar

1 cup (4 ounces) grated Asiago cheese

1/2 teaspoon ground black pepper

6 tablespoons unsalted butter, softened at room temperature, then cut into small cubes

For the filling:

4 to 6 Pazazz apples (you’ll need the smaller amount for a galette; the larger amount for a pie), peeled, cored, and sliced thinly

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 teaspoon grated nutmeg

For finishing:

1 egg, lightly beaten, for brushing on the edges of the crust


Preheat the oven to 350 degrees.

In a medium bowl, combine flour, thyme, and salt. Using your fingers, add the grated butter and work gently into the flour mixture. Add the sour cream 1 tablespoon at a time, and mix the dough until it holds together.

In another bowl, add all the topping ingredients, and mix together gently with your fingers until a semi-clumpy texture forms.

In a large bowl, mix together the filling ingredients with a spoon.

On a lightly floured work surface, roll out the pie crust to a 12- to 13-inch circle.

If making a pie: Transfer rolled dough to a pie plate, fill with apple mixture, top with cheese mixture, crimp crust edges, and brush edges with beaten egg.

If making a galette: Transfer rolled dough to a large sheet of parchment paper on top of a baking tray. Spoon apple mixture onto the dough, leaving a 1 1/2-inch border all around the edge. Fold edges over, pleating as you go to seal in the apples. Spoon the cheese mixture all over the center. Brush galette edges with beaten egg.

Bake on the middle rack for about 45 minutes, or until the apples are soft and the crust is brown. Let cool before slicing and serving.

Adapted from a recipe by Jesse Cool of Flea Street Cafe

Blog By: Carolyn Jung of The Food Gal