1½ teaspoons finely chopped fresh rosemary (do not substitute dried), divided use
1 box refrigerated 2-crust pie dough or your favorite recipe
1½ pounds apples, peeled and sliced ¼-nch thick
2 tablespoons granulated sugar
1 teaspoon lemon zest
1 tablespoon milk
Instructions
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 ½ teaspoon 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 ½ teaspoon 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 ½ teaspoon 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.
Set up grill for indirect heat with medium high heat; stabilize the heat at 375°F to 400°F. Place galette on grill (not over the heat), close grill cover and cook for about 45 minutes to an hour or until golden brown.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/apple-rosemary-galette-with-cheddar-crumb-topping/