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Grilling
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Apple Rosemary Galette with Cheddar Crumb Topping
Apple Rosemary Galette with Cheddar Crumb Topping
Courtesy of Bull Outdoor Products
Makes
8 - 10 servings
Prep Time
10 - 20 minutes
Cook Time
40 - 60 minutes
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Ingredients:
1/3 C Flour
1 T Light brown sugar, packed
2 T Cold butter, cut into small pieces
3/4 C Shredded extra sharp cheddar cheese
1-1/2 t Finely chopped fresh rosemary (do not substitute dried), divided use
1 box Refrigerated 2-crust pie dough or your favorite recipe
1-1/2 lbs Apples, peeled and sliced 1/4 inch thick
2 T Granulated sugar
1 t Lemon zest
1 T Milk
Directions:
In a small mixing bowl, combine the flour, brown sugar, and butter and work together with a fork until it resembles coarse sand.
Add the cheeses and 1/2 tsp of the rosemary; toss to thoroughly combine. Set aside.
Unroll both pie crusts.
Place one crust on a piece of kitchen parchment then sprinkle with a little water and 1/2 tsp of rosemary.
Lay the second pie crust on top and roll dough together to a 14 inch diameter.
Transfer to a baking sheet.
Leaving a 1-inch border, arrange apple slices in a concentric circles over the dough.
Fold and crimp the dough over the edges of the fruit.
Combine the sugar, lemon zest, and final 1/2 tsp of rosemary.
Brush the pie crust with the milk and sprinkle the sugar mixture of the apples and a little on the crust. Sprinkle the cheddar mixture evenly over the apple an set galette aside in the refrigerator for an hour.
Preheat grill to medium-high heat till 375°F to 400°F.
Place galette on grill (not over the heat). Close grill lid.
Cook for about 45 minutes to an hour or until golden brown.
Remove and serve.
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