Rustic Apple Galette with Lakin’s Gorges Opus 42

By Allison Lakin

Feature Image by Egide Mbabazi

This is simple and delicious because the cheese baked inside the pastry enhances the taste of the apples. Lakin’s Gorges cheesemaker Allison Lakin recommends spelt flour for this recipe.

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Makes

(8-inch) galette

Ingredients

6 tablespoons cold butter
1 ½ cups flour
2 tablespoons sugar
¼ cup finely grated Lakin’s Gorges Opus 42 cheese
2 cups thinly sliced slightly tart, somewhat dry apples

Instructions

Heat oven to 400°.
Cut butter into flour until you get grains the size of peas. Add sugar and ¼ cup ice water and mix until you form a smooth dough. On a floured surface, roll dough in a 12-inch circle and transfer it to a baking sheet.
Sprinkle cheese around the center of the dough, leaving a 2-inch border all the way around. Layer the apples artistically to cover the cheese. Fold the edges of the dough up over the apples, leaving the center open.
Bake until the apples are soft and the dough is lightly browned, about 35 minutes.

About the author

Allison Lakin

Allison is the owner and cheesemaker of Lakin's Gorges Cheese at East Forty Farm in Waldoboro. She is a self-proclaimed ricotta evangelist and believes the most important thing is to eat what you like. When not making cheese, she can be found milking cows, herding pigs, and hosting stellar suppers.