Looking for something new to try this weekend? This Niagara Gold Galette will not disappoint!

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NIAGARA GOLD GALETTE

A hap-hazard, free-form pie crust embraces imperfections while
delivering the same sweet results as its classical counterpart.
This rustic Niagara Gold crust folds in the bubbling fruit like an
edible cauldron. Serve warm with a slice of melted Niagara Gold
EASY AND FABU-LICIOUS!

Ingredients

• 2 cups (500 mL) All Purpose Flour
• ½ tsp (2 mL) salt
• ½ cup (125 mL) cold butter, cubed
• 1 cup (250 mL) shredded Niagara Gold Cheese
• ½ cup (125 mL) milk
• ½ cup (125 mL) lightly packed brown sugar
• 2 tbsp (30 mL) All Purpose Flour
• ½ tsp (2 mL) grated lemon rind
• ½ tsp (2 mL) ground cinnamon¼ tsp ground ginger
• 4 large Yellow Delicious apples, peeled and thickly sliced
• 2 tbsp (30 mL) shredded Niagara Gold cheese

Instructions

Rustic Crust

In food processor, combine flour and salt. Add butter; pulse until mixture resembles coarse crumbs. Add Niagara Gold. With machine running, drizzle in milk, processing just until dough comes together. Press dough into ball. Wrap in plastic and let rest in refrigerator for 30 minutes.

Filling

In large bowl, mix together brown sugar, flour, lemon rind, cinnamon r. Add apples and toss to coat; set aside.

Between two sheets of waxed paper, roll out dough into 13-inch (33 cm) circle. Transfer to large baking sheet.

Spoon apple mixture into centre. Fold sides up over filling, leaving filling exposed in centre. Fold edge of pastry over to make finished edge.

Bake on lower rack in 425 ºF (220 ºC) oven for 20 minutes; reduce heat to 350 ºF (180 ºC) and bake for 30 minutes or until fruit is tender and crust is golden. Remove from oven and sprinkle with Niagara Gold. Let cool before serving.

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