Easy Apple-Cheddar Galette

I've been recuperating from my surgery and am finally feeling well enough to ease my way back into the kitchen. Recovery hasn't been too bad... keeping myself still? Um, yeah. That's another story. I'm probably the worst patient. Ever.

Yesterday I jumped head first back into the grind by returning to work, rushing around to appointments and assisting my photographer friend at an event all in one day. A fourteen-hour day of being vertical after four full days of living the couch life... probably too much, too soon.

This morning I work up sore and exhausted {and an hour earlier than necessary} to the sound of Farley regurgitating what resembled an alien pod. I wish I were kidding. Since he finds it necessary to eat everything in his path that is not meant for consumption -- hair, string, shoes, "indestructible" dog toys, my oven mitt -- his stomach seemed to have formed some sort of conglomerate of these items and promptly deposited them on my carpet. At 5:45 a.m.  I will spare you the rest of the gory details {since it's a food blog and all}, but it wasn't pretty.

So, yeah. There hasn't been too much "take it easy" time since I wandered away from the couch.

Earlier this week, when was finally in the mood to try to bake something, I found myself faced with a small dilemma: I wanted pie.

{What is it about this time of year that causes raging pie cravings??}

Here's a little tip: Pie is probably the last thing you want to make when you're recuperating from anything. I don't know who came up with the phrase "easy as pie", but I'm thinking there may have been some sarcasm.

Don't get me wrong, it's not rocket science or anything. But making a pretty pie can take some time and effort. Time and effort are two things that may not be readily available after several days of being out of commission and having a list as long as your arm of things you need to catch up on.

Instead of spending hours putting together a fancy pie, I made the next best thing: a galette.

I think "galette" is French for, "There is too much $#&! happening in my world to bake you a real pie right now, so here ya go." Yes, I'm fairly certain that's the rough translation.

Galette is the essence of pie without all the fuss. It is rustic. It is flaky. It is beautiful. And it is easy to make, even when you're recovering from cabin fever and surgical brain fog. {I swear the anesthesia wiped out a few hundred brain cells.}

Guess what else? It tastes just as good as fancy pie, if not better.

I was in the mood for sweet and savory, so I used some crisp Granny Smith Apples and sharp cheddar cheese I had around, and sweetened it up a little more with apricot jam and a drizzle of honey. Pie cravings, be gone.

Because sometimes there is simply not enough time {or energy} for fluted edges and fussy lattices. But there is always time for pie.

By the way, Farley agrees. He's obviously back to his old ways and feeling much better after his little episode.

It's good to be back, friends. Thank you to everyone who left me sweet messages and well-wishes over the past week! I'm looking forward to running full-steam once again!

Apple-Cheddar Galette

For Crust
{adapted from Food Network}

1 cup all-purpose flour
1 stick {8 tablespoons} cold butter, cubed into small dice
2 tablespoons sugar
Pinch of salt
3-4 tablespoons cold water

1. In a blender or food processor pulse together flour, butter, sugar and salt.

2. Add 1 tablespoon of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.

3. Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}

4. Carefully roll up the sides to create a wall. It doesn't have to be perfect, that's the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.

For Filling:

1 tablespoon apricot jam {or apple butter would be great here, too!}
Approximately 4 ounces of sharp cheddar {or your favorite} cheese, sliced or shredded, divided
2 granny smith apples, cored and sliced into rounds
1 tablespoon lemon juice
2 tablespoons flour
2 teaspoons sugar
{Optional} Honey for drizzling

1. Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.

2. In a small bowl, toss apple slices with lemon juice and flour. Set aside.

3. Using an offset spatula, spread jam onto the "floor" of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.

4. Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn't want to hide them with slices of cheese.}

5. Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.

6. Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it's hot.} Drizzle with a little bit of honey, if desired, before serving.

Serve warm or at room temperature.