> Skip to content

Recipe  •  15 September 2021


Apple, cheddar and clove galette

Freeform galettes are one of the easiest types of tart you can make – the dough is wonderfully forgiving.

I’d venture to say that this apple and cheddar galette is even better if you leave it in the fridge overnight once cooked, and warm it up to serve the next day. Any canines in the house will undoubtedly turn up at the scent of hot apples and melted cheese, but cloves aren’t suitable for dogs, so this is sadly not shareable.

Serves: 8
Prep: 15 minutes
Cook: 30–35 minutes


  • 250g spelt flour
  • 175g cold cubed butter
  • 50g caster sugar


  • 3 apples, finely sliced
  • 7 cloves, ground
  • 40g soft dark brown sugar
  • 80g sharp Cheddar, grated
  • 2 sprigs of rosemary, needles chopped
  • 20g butter
  • 1 egg yolk

Mix the apples, ground cloves and dark brown sugar together, and set aside. For the galette dough, blitz the spelt flour, butter and caster sugar in a food processor, then add a little cold water, a tablespoon at a time, just until everything comes together into a dough. Wrap the dough in clingfilm and transfer to the fridge to chill for 1 hour. (Alternatively, work the dry ingredients and cubed butter together with your fingertips until sandy in texture, then add the water sparingly and bring together into a dough.)

After 1 hour, preheat the oven to 180C fan/200C/gas 6. Roll out the dough on a lined baking sheet to an approximately 30cm circle – don’t worry about messy edges. Scatter the grated cheese over the middle of the pastry, leaving a 5cm border all around.

Arrange the apples over the cheese as you wish, keeping to within the 5cm border, and scatter over the rosemary. Bring the edges of the pastry up over the apples to just enclose the filling, as opposite.

Dot the apples with the butter, brush the exposed dough with the egg yolk, then transfer to the oven and bake for 30–35 minutes.

Let the galette cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool down. If you can, let it cool completely before refrigerating and serve warm the next day; the flavour is really incredible.

The Sweet Roasting Tin Rukmini Iyer

Seventy-five simple yet satisfying one-tin bakes from the author of The Roasting Tin series

Buy now
Buy now

More features

See all recipes
Slow-cooked pork pibil

With pink pickled onions.

S’mores rocky road

With peanuts, marshmallows and chocolate.

Slow roasted peppers

With chilli, lemon and garlic beans.

Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Spaghetti with anchovies and olives

A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.

Spiced saffron rice

Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.

Prawn wontons with spring onion, ginger and vinegar dressing

A delicious wonton recipe from Kylie Kwong to try at home.

Doughnut bites

Quick to make and even quicker to eat!

Cinnamon Scrolls

Learn to make the famous scrolls of Bistro Morgan Bakehouse.

Tandoori Purple Broccoli with Masala Sauce

A colourful and bold dish that unleashes another side to this tender vegetable.

Go-To Brownies

Morgan Hipworth's best brownies ever.

Looking for more recipes?

See all recipes