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Easy Apple Galette Recipe

Apple Galette

iamwinfred
This apple galette turns the cozy aroma of apples and cinnamon into a warm, rustic dessert with a buttery, flaky crust. A galette is a free-form pie, which means no pie dish, no crimping, and no lattice work. It looks gorgeous even when it comes out a little uneven, and that is part of the charm. Simple enough for beginners and pretty enough to serve to company.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Knife or apple peeler
  • Measuring cups and spoons
  • Pastry brush
  • Plastic wrap

Ingredients
  

  • 1 1/2 cups all-purpose flour 180g
  • 1 tbsp granulated sugar 12g
  • 1/4 tsp salt 1.5g
  • 1/2 cup cold unsalted butter 113g, cubed
  • 1/4 cup ice-cold water 60ml
  • 3 medium apples peeled and sliced
  • 1/4 cup brown sugar 50g
  • 1 tsp cinnamon 2.6g
  • 1 tbsp lemon juice 15ml
  • 1 tbsp butter 14g, cubed, for topping
  • 1 egg for egg wash
  • vanilla ice cream for serving, optional
  • caramel sauce for serving, optional
  • powdered sugar for serving, optional
  • whipped cream for serving, optional

Instructions
 

  • Add flour, granulated sugar, and salt to a large mixing bowl and whisk until evenly combined.
  • Cut cold butter into 1/2-inch cubes, add to the flour mixture, and toss gently so every cube is coated in flour.
  • Use a pastry cutter or fork to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
  • Slowly drizzle in ice-cold water while stirring with a fork, just until the dough comes together. Press any remaining dry spots in with your hands.
  • Shape the dough into a flat disc, wrap it tightly in plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat your oven to 400°F (200°C) and move an oven rack to the center position. Line a baking sheet with parchment paper.
  • Peel 3 medium apples, remove the cores and seeds, and slice into thin wedges about 1/4 inch thick.
  • Add the apple slices to a mixing bowl with brown sugar, cinnamon, and lemon juice. Toss until each slice is coated, then set aside.
  • Lightly flour your counter and rolling pin, then roll the chilled dough from the center outward, giving it a quarter turn every few passes, until you have a 12-inch circle about 1/8-inch thick.
  • Carefully transfer the dough to the prepared baking sheet by loosely rolling it around the rolling pin and unrolling it onto the parchment.
  • Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges. Layer in a spiral or pile in an even layer, then scatter cubed butter over the apples.
  • Fold the edges of the dough up and over the apples, overlapping the folds slightly to form a rustic edge. Press the folds gently to secure them.
  • For the best shape, chill the assembled galette for 10 minutes before baking.
  • Crack 1 egg into a small bowl, add a splash of water, and beat until smooth. Brush the egg wash lightly over the folded dough edges.
  • Place the baking sheet in the preheated oven and bake for 35 to 40 minutes, until the crust is deep golden and the apples are tender when pierced with a knife.
  • If the edges brown too quickly, cover them loosely with foil. Let the galette cool for 10 minutes on the baking sheet before slicing and serving.

Notes

  • Keep the butter cold so the crust turns out flaky.
  • Do not overwork the dough, because too much handling makes it tough.
  • Use firm apples like Granny Smith or Honeycrisp for the best texture.
  • Slice the apples evenly so they cook at the same rate.
  • Chill the assembled galette for 10 minutes before baking to help it hold its shape.
  • To prevent a soggy crust, pat the apple slices dry after slicing and optionally sprinkle a thin layer of breadcrumbs or almond flour on the dough before adding the apples.
  • Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
  • Freeze the baked galette for up to 2 months, wrapped tightly in plastic wrap and foil.
  • Reheat in a 350°F oven for 10 to 15 minutes to bring back the crispness. Avoid the microwave, since it can make the crust soggy.
  • The dough can be made up to 2 days in advance and stored in the fridge, or frozen for up to a month.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 100mgFiber: 2gSugar: 16g
Keyword apple galette, easy apple galette, fall dessert recipe, free form pie, rustic apple dessert
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