Apple, Shallot, Cheddar and Thyme Galette
Serves 4 to 6.
From “The Farm Kitchen” by Abby Allen, who writes: “This recipe is a real celebration of autumn. It’s a sweet–savory combo that I find incredibly moreish, and works equally well hot from the oven as it does cold as leftovers, giving you plenty of flexibility for how and when you want to serve it." You’ll need to start this recipe in advance to give the dough time to chill. (Kyle Books, 2025)
For the pastry:
- 2 c. (250 g) stoneground spelt flour (see Cooking Tip)
- 12½ tbsp. (175 g) butter, cold and sliced into cubes
- Large pinch of flaky sea salt
- ¼ c. (50 g) granulated sugar
- ½ tsp. thyme leaves
- Cold water, as needed
For the filling:
- 3½ tbsp. (50 g) butter
- 3 to 4 small shallots, quartered
- Flaky sea salt and freshly ground black pepper
- 1⅛ c. (9 oz.) dry cider
- 1 tsp. English mustard
- 7 oz. (200 g) cheddar cheese, grated
- 3 sweet apples, cored and finely sliced
- 1 egg yolk, beaten
- A few sprigs of thyme, leaves picked
Directions
To prepare the pastry: Blitz the flour, butter, salt, sugar and thyme in a food processor, then carefully add a little cold water until everything comes together into a dough. Wrap the dough and chill in the fridge for an hour.
To prepare the filling: Melt the butter in a cast-iron pan over a medium–high heat. Season the shallots with salt and pepper, and place them face down in the pan. Fry for 4 to 5 minutes, until they have caramelized on one side. Turn the heat up and pour in the cider, allowing it to bubble up. Simmer and reduce by half, then turn the heat down and cover. Leave the shallots to steep and cook gently in the buttery cider for an additional 5 to 6 minutes.
Once the shallots are tender, gently lift them out of the pan and set to one side. Add the mustard to the pan and simmer until you have a thick, glossy reduction.
