Cheddar and apple may be a classic combination, but that does not mean that cheddar is the only cheese that pairs successfully with apples. Mimolette, which looks nearly identical to a cantaloupe before it is cut, is a French cheese based on a Gouda recipe. Its deep orange color is reminiscent of what many Americans think of as cheddar, which explains why Mimolette is often characterized that way. The cheese has become popular and is fairly easy to find in stores with good cheese selections. Otherwise, use an aged Gouda or cheddar.–Laura Werlin
Mimolette, Apple and Cranberry Galette Recipe
- Quick Glance
- 45 M
- 2 H
- Serves 8
- For the dough
- 2 cups flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, very cold, cut into 1/2-inch cubes
- 3 ounces Mimolette cheese, coarsely grated (or use aged Gouda or cheddar)
- 1 egg, separated
- 1/4 cup water
- For the filling
- 1/3 cup dried cranberries
- 1/2 cup apple brandy, such as Calvados (or use hot water)
- 1/4 cup plus 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1 1/2 pounds tart-sweet apples, such as Jonathan, Braeburn, or Gala, peeled, cored, and cut into very thing slices, about 1/8-inch
- 1 tablespoon water
- 2 tablespoons decorating sugar, also called sanding sugar (or use regular sugar)
- 1/4 cup heavy cream
- Make the dough
- 1. Combine the flour, sugar, and salt in the bowl of a food processor and pulse the mixture 3 times. Add the butter and cheese using on/off turns just until the mixture looks clumpy and the butter is the size of large peas.
- 2. Lightly beat the egg yolk and 2 tablespoons of the ice water together. Add the mixture to the dough and pulse 5 times. Add remaining ice water and pulse just until the mixture holds together. Test this by taking a small lump and rolling it between your thumb and fingers. It should form a small ball. If it falls apart easily, add more water 1 teaspoon at a time.
- 3. Turn the dough out onto a large piece of plastic wrap and flatten into a disk. (Handle the dough as little as possible. You don’t want your warm hand to soften the butter).
- 4. Wrap the plastic around the disk and refrigerate for at least 1 hour and up to 2 days. Let soften at room temperature for about 10 minutes before proceeding.
- 5. Preheat the oven to 350°F (175°C).
- Make the filling
- 6. Place the cranberries in a small heat-proof bowl. Pour the apple brandy over them and let sit for about 15 minutes. Drain the liquid and set aside the cranberries.
- 7. In a large bowl, toss together 1/4 cup of the sugar, the lemon juice, and cinnamon. Add the apples and cranberries, mix well. Let stand 15 minutes. Stir well before proceeding.
- 8. In a small bowl mix together the egg white and water. Set aside.
- 9. Cut out a piece of parchment paper about 16 inches long, and place it on your work surface. Lightly flour the parchment and roll out the dough to a 15-inch round. Transfer the dough and parchment to a baking pan or sheet. Don’t worry if the dough is a little larger than your pan because you will be folding in the sides of the dough to make a 13-inch round.
- 10. Arrange the apple slices and cranberries on the dough leaving a 2-inch border. Gently fold the 2-inch border of the Galette toward the center to encase part of the filling, crimping the edges a little as you go. (Repair any gaps or cracks so that the galette won’t leak while baking). You should end up with a “window” of filling about 9 inches in diameter, with the crust overlapping the edges of the filling.
- 11. Pour 2 tablespoons of the apple juices over the apples. Brush the folded-over edges with the egg white mixture. Sprinkle the crust with 1 tablespoon sanding sugar.
- 12. Bake until the border is golden and the apples are tender, 35 to 40 minutes. Let cool for about 20 minutes.
- 13. Just before serving, whip the cream with the remaining 1 tablespoon sugar. Serve the galette warm or at room temperature with a dollop of the sweetened whipped cream.
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Mimolette, Apple and Cranberry Galette Recipe © 2007 Laura Werlin. Photo © 2014 Linda Nightwood. All rights reserved.