Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.

“And this sweet and savory galette is a bit of a show-off. It looks rustic and elegant all at the same time, without even trying.”

Now that the holiday baking season really has begun, it’s the perfect time to whip up this show-off of a treat.

Sweet and spicy apple cinnamon…plus savory and aromatic rosemary scents will fill your kitchen.

And you’ll be truly amazed…

“rustic and elegant…without even trying.”

Pecan Apple Cheddar and Rosemary Galette

3 medium apples, cored and thinly sliced (I used Fuji)
1/2 cup Artisana Organics Pecan Butter
1 Tbs. fresh lemon juice
1/4 tsp. ground cinnamon
1 pinch sea salt
1 cup grated AGED and SHARP white cheddar cheese
1 Tbs. + 2 tsp. raw granulated sugar, divided
1/4 cup chopped pecans
2 Tbs. fresh rosemary, finely chopped
1 sheet puff pastry, thawed
egg wash

Preheat the oven to 400 degrees.
Combine the sliced apples, Artisana Organics Pecan Butter, lemon juice, cinnamon, and salt in a microwave safe bowl. Cook on high for about 3 minutes. Stir well to combine and coat the apples in the melted nut butter
Stir in the grated cheese, 1 Tbs. sugar, most of the pecans, and most of the rosemary.

On a sheet of parchment paper, gently roll out the puff pastry sheet to enlarge it just a bit.
Mix the apple pecan cheddar mix in the center of the dough – reserving some apples for decoration.
Fold over all sides of the pastry to form a galette (or pastry circle/octagon of sorts).
Arrange the last of the apples beautifully atop, sprinkling with any remaining nuts and herbs.
Using a pastry brush, apply a thin coat of egg wash to the exposed dough. Sprinkle with the remaining sugar.

Bake on a parchment lined baking sheet for about 30-35 minutes, until the edges of the apples begin to caramelize.

Be ready…it’s magnificent.