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Apple and White Cheddar Galette with Walnut and Sage Pesto

Perfect for late summer as we ease into fall, this simple sweet and savory galette is sure to be a new favorite appetizer. It comes together with a simple all-butter pie crust, homemade sage and walnut pesto, sharp white cheddar, and sweet apples on top. It's simple, but a delicious blend of sweet and savory that looks beautiful.
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Prep Time 1 hour
Cook Time 20 minutes
Chill Time 2 hours
Total Time 3 hours 30 minutes
Servings: 6 slices
Ingredients Method

Ingredients
  

Pie Crust
  • 1 ½ cups all purpose flour
  • 2 Tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • ⅓-½ cup ice cold water
Sage Walnut Pesto
  • 1 cup Tuscan Kale chopped
  • ½ cup fresh sage chopped
  • ⅓ cup walnuts chopped
  • ¼ cup grated parmesan
  • ¼ cup olive oil
  • salt and black pepper to taste
Toppings
  • 1 large honeycrisp apple
  • 1 cup freshly grated white cheddar cheese
  • 1 egg mixed with 1 Tablespoon of water for the egg wash

Method
 

Start by making the dough
  1. In a large bowl, toss together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter until pea sized crumbs form and flour is slightly moistened. Using a rubber spatula, stir in ⅓ cup of cold water until a shaggy dough forms. The dough shouldn't be crumbly or sticky, but soft and shaggy with patches of butter. If it's dry, add a little more water.
  2. Dump the shaggy dough onto a floured surface and form it into a ball. You don't want to knead it, just shape it into a ball. Then, flatten it slightly with your hands into a thick disk and wrap tightly with cling wrap. Chill the covered dough for at least 2 hours, or overnight.
Make the pesto
  1. Add the kale, sage, walnuts, parmesan, olive oil, salt, and pepper to a food processor and blend until you have a spreadable pesto. It won't be a smooth paste, but should still be spreadable (see photo in the above post for a visual) Set aside.
Prepare the apple
  1. Wash the apple and remove the core. Using a mandoline, carefully slice the whole cored apple into very thin rounds. I used the level 2 thickness on my mandoline. You can also slice the apple very thinly with a knife if you don't have a mandoline.
Assemble
  1. Preheat the oven to 425℉. Line a baking sheet with parchment paper.
  2. On a heavily floured work surface using a floured rolling pin, roll the chilled dough out into a 12 inch circle. Make sure to flip and rotate your dough as you go. Carefully transfer the dough to the baking sheet. If it doesn't quite fit, don't worry, we will be folding back some of the crust.
  3. Spread ⅓ cup of the pesto in an even layer on top of the dough. Try to leave a 1 inch border without any pesto. Sprinkle the cheddar on top of the pesto in an even layer. Top with the apples, layering them on top of each other to create a swirl. Fold the edges of the dough over top of the apples to create a crust, pinching the dough together where it's needed. Using a pastry brush, brush the crust with the egg wash.
  4. Bake the galette for 20-25 minutes or until the crust is golden brown. Let it cool for 10 minutes before slicing and enjoying warm. Galette stays fresh sealed in the refrigerator for up to 5 days.