I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe with how-to pics there. A galette is a free-form pie and the recipe does not need to be exact— here are the basic instructions:
On a baking sheet, spread slices of Brie on a round of pastry/pie dough (1 small cheese wedge, approx 6 oz). Top the cheese layer with a fan of thin apple slices (1-2 apples), then sprinkle with the dried herb mixture Herbs de Provence, a drizzle of olive oil and a pinch of salt. Pinch up the edges of the pastry before baking for about 25 min at 350°F, until the crust is golden. You can substitute Brie with any soft cheese and feel free to try it with other herbs like rosemary or thyme as well.
Enjoy!
By Erin Gleeson for The Forest Feast