Pecan Apple Cheddar Rosemary Galette

Pecan Apple Cheddar Rosemary Galette 

3 medium apples, cored and thinly sliced (I used Fuji)
1/2 cup Artisana Organics Pecan Butter
1 Tbs. fresh lemon juice
1/4 tsp. ground cinnamon
1 pinch sea salt
1 cup grated AGED and SHARP white cheddar cheese
1 Tbs. + 2 tsp. raw granulated sugar, divided
1/4 cup chopped pecans
2 Tbs. fresh rosemary, finely chopped
1 sheet puff pastry, thawed
egg wash

 

Preheat the oven to 400 degrees.

Combine the sliced apples, Artisana Organics Pecan Butter, lemon juice, cinnamon, and salt in a microwave safe bowl. 

Cook on high for about 3 minutes. Stir well to combine and coat the apples in the melted nut butter

Stir in the grated cheese, 1 Tbs. sugar, most of the pecans, and most of the rosemary.

 

On a sheet of parchment paper, gently roll out the puff pastry sheet to enlarge it just a bit.

Mix the apple pecan cheddar mix in the center of the dough – reserving some apples for decoration.

Fold over all sides of the pastry to form a galette (or pastry circle/octagon of sorts).
Arrange the last of the apples beautifully atop, sprinkling with any remaining nuts and herbs.

Using a pastry brush, apply a thin coat of egg wash to the exposed dough. Sprinkle with the remaining sugar.

Bake on a parchment-lined baking sheet for about 30-35 minutes, until the edges of the apples begin to caramelize.

 

Be ready…it’s magnificent.