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Alouette Cheese and Apple Galette Recipe

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“Traditionally, a Galette in the French culture is a flat cake or a large cookie. This is great for Autumn and great to serve during the holidays. Sweet and Savory!”
READY IN:
1hr 20mins
SERVES:
10
YIELD:
10 appetizers
UNITS:
Metric

Ingredients Nutrition

  • 184.27 g packagealouette creamy onion & shallot spreadable cheese
  • 1 refrigerated pie crust, softened
  • 2 medium tart apples, Granny Smith
  • 78.07 ml chopped pecans
  • 59.14 ml brown sugar
  • 59.16 ml butter, divided

Directions

  1. Pre-heat oven to 400º F.
  2. Place piecrust on a parchment lined cookie sheet.
  3. Spread Alouette Cheese in center of piecrust to within 2 inches of edge.
  4. Peel, core and thinly slice apples and arrange in a spiral pattern on top of the cheese.
  5. Combine pecans and brown sugar in a small bowl and sprinkle on top of apples. Top with 3 tablespoons of the butter cut into small pieces.
  6. Fold up the 2 inch edge of piecrust over the apples easing in the extra dough. Melt remaining 1 tablespoon of butter; brush on folded edge of pie crust.
  7. Bake for 15 minutes at 400º F. Reduce oven temperature to 350º F and bake for an additional 25-30 minutes until crust is golden and apples are tender.
  8. Remove from oven and let cool for 10 minutes. Slice into wedges and serve warm or at room temperature.

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