Recipe from Food Network
Here's what you need:
2 TBsp unsalted butter
3 Braeburn apples (peeled, halved, cored, halves cut into 6 1/2-inch wedges
1/8 tsp salt
1/3 cup sugar
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp arrowroot
1 tsp fresh lemon mice
One 8-oz frozen puff pastry (thawed)
All purpose flour (for sprinkling)
1 large egg (beaten)
One 4-oz package chilled soft fresh goat cheese (crumbled into 1/3 to 1/2-inch chunks
1/3 cup sliced almonds (toasted)
1/3 cup tart dried cherries
How to make it:
For the galette
Position a rack in the center of the oven.
Preheat the oven to 375˚F.
Melt the butter in a large nonstick skillet over medium-high heat.
Add the apples and sprinkle with salt.
Saute until almost tender, tossing occasionally, about 10 minutes.
Remove the skillet from the heat.
Whisk the sugar, spices, and arrowroot in a small bowl until no cornstarch lumps remain.
Sprinkle the spiced sugar and lemon juice over the apples in the skillet, toss to blend.
Cool to lukewarm.
Place a large sheet of parchment paper on a work surface.
Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour.
Roll out pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking.
Cut off the corners (with a rounded cut) making a 12 inch diameter pastry round.
Brush the pastry all over with some beaten egg.
Starting 2 inches in from the edge (to leave a wide border) arrange the apple wedges close together in a circle on the pastry.
Arrange the remaining apples in a smaller circle in the center.
Fold the pastry border partially over the filing, pleating the pastry in loose folds.
Brush the folded-up border with some beaten egg.
Slide the galette with the parchment onto a heavy baking sheet.
Scrap the juices from the skillet over the apples.
Bake galette until pastry edge is deep golden brown, about 30-35 minutes.
Meanwhile, make the topping:
Toss the goat cheese, almonds, and cherries in a medium bowl bowl until evenly distributed (the cheese should remain in distinct pieces)
Chill until ready to use.
Remove the galette from the oven.
Sprinkle the topping evenly over the filling.
Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries.
Cool 20 minutes and serve warm or cool for 2 hours and serve at room temperature.