A tender flaky pastry crust made with Greek Yogurt, filled with thinly sliced tart apples, sprinkled with sugar and Seriously Sharp Cheddar Cheese.
If you follow me on Facebook, Twitter, or Instagram you know I just returned home from a 4 day, 3 night trip to Maine. I was chosen to be a part of the Cabot Fit Team and run in the Beach to Beacon 10k in Cape Elizabeth.
In the weeks leading up to the trip, I started to get a tad nervous. With the crazy summer we have had I did not get the amount of training in that I wanted to prepare for the race. The other bloggers participating are amazing athletes. I didn't want to be that girl who couldn't keep up. Though I have lost some weight, and am in relatively good shape... I am not much of a runner. Thank goodness for our Cabot Fit group, the ladies helped keep me moving this summer and didn't let me give up on myself or running.
I was already friends with several of the bloggers, and had even met one in real life a few months ago. By the time I arrived in Maine, I felt like I already knew them all. So introductions were comfortable and it was like I was hanging out with old friends! Katie and Kristina are two of the most genuinely sweet people I have ever met. Robin and Carolyn are both so inspiring they love running so much and both lent me tons of advice before and after the race. Gina is 100% real, she is exactly what I expected her to be like after the past couple of years of reading her blog. I love that about her. Then there are Anne and Monica the two fitness bloggers in the group.... they both so freaking funny in real life, they had me laughing all weekend. At first when I saw the group of team members I was like... huh. This is a mish mash of people. But it worked, and we worked well together. Good job Cabot friends for picking some A+ bloggers!
|Photo Credit: Knead to Cook From Left to Right, Katie, Me, Gina, Carolyn, Kristina and Robin|
|From the top, Sara Wing from Cabot, Monica, Anne, Me, Carolyn, Robin, Katie, Gina, Kristina, Nick from Cabot, Becky from the Ridley Farm, on the bottom, Leah Ridley, Becky's kids and Mike.|
|Left: Gina taking a photo of the goats, Top Right: Anne and her new buddy, Bottom Right: Kristina and the goat.|
|Kristina on the top Right and that dork on the bottom would be me.|
|Photo Credit: Becky from the Ridley Farm. From the top, Monica, Gina, Mike, Leah, Becky, Robin, Katie, Me, Bottom, Anne, Carolyn Sara|
|The Cabot Fit Team is ready to kick some ass... minus me. I think Carolyn and Kristina are about to knock me out.|
I kicked ass Mile 4. Mile 5 I wanted to cry again, a couple hills nothing huge but just big enough to make me want to stop, right when I started to walk going up one of the last hills a complete stranger came up behind me and put her arms around me and said "Come, on you can do this!" It brought tears to my eyes I wanted to hug her and thank her for pushing me. I sprinted the rest of it with everything I had. I finished. My body wanted to die but on the inside I was so incredibly happy that I didn't quit.
|Photo credit: Becky from the Ridley Farm|
So if you are at home and reading this and are thinking to yourself... I'm not a runner. You are a runner. If you have two legs there is no reason you can't get up and run. I can tell you that even on my worst mornings where I don't want to roll out of bed, once I squeeze that run or other workout in no matter how long it is... I never regret it. I always feel fantastic afterwards, I might hate it while I'm chugging along but I sweat off those grumpy thoughts.
That day after the race we all took a few hours to relax or take a drive into Portland. Katie, Carolyn and I went shopping in the Old Port. It was a gorgeous afternoon and so much fun. Later that night we all met back up and headed to a big Lobster dinner with the elite runners. Everyone got their lobster intake for the weekend. I stuck with chicken!
Sunday morning, I had plans of waking up early and heading back to New Hampshire. I obviously was completely exhausted and slept for the first time in 3 nights, like a rock! I took my morning slow, enjoyed my coffee on the porch of the Inn. Then to my excitement, another blogger I chat with a lot through social media popped over for a visit! She lived down the road so came to have some coffee. Remember Alaina from one of my Coffee Talk blog posts? Those super awesome Snickerdoodle Biscoff Cookie Sandwiches?? Yeah that's her! Look how stinking cute she is... I looked like train wreck, little to no makeup and bad hair!
Once I arrived home, I took it easy the rest of the day. But first thing Monday morning I woke up to a blog post written by Gina... and she had made some Apple Cheddar Bars. All I could think about was apples and cheese. I played around in the kitchen a bit before I came up with this Apple Cheddar Galette with a Greek Yogurt Crust.
The great thing about this crust is that it holds together great, has that yummy buttery taste I love, but it also has a slight tang from the yogurt. For the apples I kept it simple, sliced them thin and sprinkled with only a bit of sugar, then topped the whole thing with shredded Cabot Seriously Sharp Cheddar Cheese. It was seriously good!
Apple Cheddar Galette With a Greek Yogurt Crust
FOR THE CRUST:
1 1/4 cups all purpose flour (extra from dusting and rolling)
1/4 tsp salt
1 tbs sugar
1 stick of cold Cabot Unsalted Butter
1/4 cup full fat plain Cabot Greek Yogurt
1-2 tbs milk (if needed)
3 large green apples
2 tbs sugar
1/4 cup shredded Cabot Seriously Sharp Cheddar Cheese
Preheat oven to 350.
In a medium bowl add flour and salt, using a pastry blender or your hands cut butter into the flour until small pea sized bits have formed. Work in the Greek Yogurt until the dough starts to come together. If it is still too dry add in a bit of milk a few drops at time. Give the dough a few gentle kneads and form it into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, using a mandolin slicer (or a sharp knife) slice apples into thin rounds. Remove all seeds and set aside.
On a lightly floured surface roll your dough out until it is about 1/8 of an inch thick. Try to form the best circle you can. It's a galette so it is supposed to look rustic!
Transfer dough onto a parchment paper lined cookie sheet.
Arrange apple slices on the top of your dough leaving about a 1 inch boarder. Fold dough ends up over the apple slices holding them all in place.
Sprinkle apples with 2 tbs of granulated sugar. Sprinkle the 1/4 cup of cheese around the edges of your crust.
Bake for approximately 40 minutes or until the crust is golden brown.
Enjoy it warm with a side of sweetened Cabot Greek Yogurt.
I want to give a huge thanks to everyone that worked so hard on putting the Cabot Fit Team together. Sara, Katie, Caisil, Candace, Nick, Chris THANK YOU! And a huge thanks to the complete stranger who's hug kept me from quitting.