Apple Brie Walnut Galette on the Big Green Egg | Backyard Smoke Show
Sweet apples, creamy brie, flaky puff pastry, warm cinnamon, honey, and fresh thyme come together in this Apple Brie Walnut Galette on the Big Green Egg. It’s an easy fall appetizer that looks impressive enough for entertaining but requires very little prep.
The combination of sweet and savory flavors makes this galette perfect for Thanksgiving gatherings, fall dinner parties, or a cool evening on the patio. Brie becomes warm and creamy as the apples soften, while the puff pastry turns crisp and golden around the edges.
A drizzle of honey and fresh thyme added after baking give it a simple finishing touch that makes the whole dish feel special.
Ingredients
- 8 ounces brie cheese
- 1 sheet puff pastry, thawed
- 1 red apple
- 1 green apple
- Cinnamon
- Honey
- 1 egg, for egg wash
- Fresh thyme, for garnish
- Chopped walnuts, optional, to taste
EGGcessories and Equipment
- Big Green Egg
- ConvEGGtor
- Baking sheet or grill-safe baking pan
- Parchment paper
- Pastry brush
- Sharp knife
Step-by-Step Instructions
1. Set Up the Big Green Egg
Set your Big Green Egg for indirect cooking at 400°F with the convEGGtor in place.
Allow the Egg to stabilize at temperature while you assemble the galette.
2. Prepare the Puff Pastry
Place a sheet of parchment paper on a baking sheet or grill-safe baking pan.
Lay the puff pastry sheet flat on the parchment.
Keep the pastry chilled until you are ready to assemble the galette. Cold puff pastry will give you a better rise and flakier texture as it bakes.
3. Slice the Brie and Apples
Slice the brie into pieces that can be arranged easily across the center of the puff pastry.
Thinly slice both the red and green apples. Using two varieties gives the galette a nice contrast in color and can add a balance of sweet and tart apple flavor.
4. Build the Galette
Arrange the slices of brie down the middle of the puff pastry, leaving enough room around the edges to fold the pastry inward.
Layer the apple slices over the brie.
If using walnuts, sprinkle chopped walnuts over the apples and cheese.
5. Fold the Pastry
Fold the outside edges of the puff pastry toward the center, overlapping slightly as needed.
You do not need to make the folds perfect. Part of the appeal of a galette is its rustic appearance.
6. Add the Egg Wash and Cinnamon
Beat the egg in a small bowl.
Use a pastry brush to lightly coat the exposed puff pastry with the egg wash. This helps create a glossy, golden crust.
Sprinkle cinnamon over the apples and pastry to taste.
7. Bake on the Big Green Egg
Place the baking sheet on the cooking grid and close the dome.
Bake at 400°F for approximately 15 minutes, or until the puff pastry has risen and developed a deep golden-brown color.
Cooking times can vary slightly, so watch the pastry closely as it approaches the 15-minute mark.
8. Finish with Honey and Thyme
Carefully remove the galette from the Big Green Egg.
While it is still warm, drizzle honey over the apples and melted brie.
Finish with another light sprinkle of cinnamon and fresh thyme leaves.
If you are using walnuts and want more crunch, you can also add a few additional chopped walnuts before serving.
9. Slice and Serve
Let the galette cool for a few minutes before slicing.
Serve warm while the brie is still soft and creamy and the puff pastry is crisp.
Expert Tips
- Keep the puff pastry cold until you are ready to bake. Cold pastry creates better layers and a flakier crust.
- Slice the apples thinly so they have time to soften during the relatively short bake.
- Leave the rind on the brie if you like. It is edible and helps the cheese maintain some structure as it melts.
- Do not overload the center of the pastry. Too much filling can make it difficult for the bottom crust to cook properly.
- Use both red and green apples for a colorful presentation and a mix of sweet and tart flavor.
- Add the honey after baking so its flavor stays fresh and the finished galette gets a glossy appearance.
- Fresh thyme pairs especially well with apples, brie, and honey.
- If using walnuts, add them before baking for a toasted flavor or sprinkle some on afterward for additional crunch.
Final Thoughts
Apple Brie Walnut Galette on the Big Green Egg is an easy way to bring fall flavors together in a dish that feels made for entertaining. Creamy brie, tender apples, warm cinnamon, honey, and flaky pastry create a sweet and savory combination that works beautifully as an appetizer or light dessert.
Baking it on the Big Green Egg also shows how easily the EGG can move beyond traditional grilling and barbecue. With an indirect setup, it becomes an outdoor oven capable of turning simple ingredients into a golden, flaky pastry.
Serve it warm at your next fall gathering, Thanksgiving celebration, or backyard dinner and watch the slices disappear.
