The galette is my favourite style of pastry because it celebrates imperfection. There is no pie tin to fill perfectly, no crimped edge to fuss over. You roll the dough into a rough circle, pile on the filling, fold the edges over, and bake. It looks intentionally rustic. It tastes extraordinary. And the combination of apple and sharp cheddar in a savoury-sweet filling is one of those things that sounds unusual until the first bite, and then makes complete sense forever.
The pastry
One and a half cups of flour, half a teaspoon of salt, a tablespoon of sugar. Cut in eight tablespoons of very cold butter until you have pea-sized pieces. Add four to five tablespoons of ice water, a tablespoon at a time, until the dough just comes together. Flatten into a disc, wrap, and chill for thirty minutes. This rest is important — it relaxes the gluten and keeps the pastry flaky.
The filling
Three tart apples — I use Granny Smith — peeled and sliced thin. Toss with two tablespoons of sugar, half a teaspoon of cinnamon, a pinch of nutmeg, and a squeeze of lemon. Roll the pastry into a rough twelve-inch circle on parchment. Scatter a cup of coarsely grated sharp cheddar over the centre, leaving a two-inch border. Arrange the apple slices over the cheese. Fold the pastry edges over the apples, pressing lightly to hold. Brush the crust with an egg wash and sprinkle with a little sugar. Bake at 400°F for thirty-five to forty minutes until deeply golden.
Serve warm, in generous wedges, with a drizzle of honey if you like. It is the taste of autumn in pastry form.