Introduction
A galette is a rustic, free-form tart that’s easy to make and visually appealing. Perfect for showcasing seasonal fruits like apples, it requires minimal equipment and effort, making it an ideal choice for a quick dessert or snack. With a flaky pastry crust and tender, cinnamon-spiced apples, this galette delivers warm, comforting flavors in every bite.
Ingredients
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar (optional)
- 1/2 cup (115g) cold unsalted butter, cut into small pieces
- 3-4 tablespoons ice water
For the Filling:
- 3-4 medium apples (Granny Smith, Honeycrisp, Fuji, or Gala work well)
- 2 tablespoons granulated sugar (adjust based on apple sweetness)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour or cornstarch (to thicken juices)
- 1 teaspoon vanilla extract (optional)
For Finishing:
- Egg wash: 1 large egg beaten with 1 teaspoon water
- Sugar for sprinkling (demi-sugar, coarse sugar, or raw sugar)
- Optional: a drizzle of honey or caramel sauce for serving
Equipment:
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin
- Sharp knife and cutting board
- Pastry brush
- Mixing bowls
- Grater (optional, for zest or for preparing apples)
- Ruler or measuring cups
Step-by-Step Instructions
1. Prepare the Crust
a. Mix dry ingredients: In a large bowl, whisk together the flour, salt, and sugar.
b. Cut in the butter: Add the cold butter pieces and use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
c. Add ice water: Sprinkle 3 tablespoons ice water over the mixture. Gently mix with a fork or your fingers until the dough starts to come together. Add more water, one teaspoon at a time, if necessary, until the dough holds together when pressed.
d. Form and chill: Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps relax the gluten and makes rolling easier.
2. Prepare the Apples
a. Peel and slice: Core and thinly slice the apples. You can peel if you prefer, but leaving the skin on adds color and texture.
b. Toss with flavorings: In a bowl, combine the apple slices with lemon juice, sugar, cinnamon, nutmeg, flour, and vanilla (if using). Gently toss to coat evenly. Set aside to macerate while you roll out the crust.
3. Roll Out the Dough
a. Preheat oven: to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
b. Roll the dough: Remove the dough from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough into a rough circle about 12-14 inches in diameter. The thickness should be about 1/8 inch.
c. Transfer to baking sheet: Carefully place the rolled dough onto the prepared baking sheet.
4. Assemble the Galette
a. Arrange apples: Spread the apple slices in the center of the dough, leaving about 2-3 inches of border around the edges. Overlap slices slightly for a full, attractive look.
b. Fold the edges: Gently fold the border of dough over the apples, pleating as needed to create a rustic edge. Pinch the dough to seal any gaps.
c. Brush with egg wash: Use a pastry brush to coat the folded crust with the beaten egg. This will give a beautiful golden shine.
d. Sprinkle with sugar: Lightly sprinkle the crust with a teaspoon of sugar or coarse sugar for added crunch and sweetness.
5. Bake
a. Bake: Place in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork.
b. Cool slightly: Remove from the oven and let cool for 10 minutes. The galette will be easier to slice and serve after resting slightly.
6. Serve
- Slice and serve warm or at room temperature.
- Optional: drizzle with honey, caramel sauce, or serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Tips for Success
- Use cold butter: Keeps the crust flaky.
- Don’t overwork the dough: Mix just until ingredients come together to avoid a tough crust.
- Adjust sweetness: Taste your apples and adjust sugar accordingly.
- Use a sharp knife: For neat folding and slicing.
- Make ahead: The dough can be prepared a day in advance and kept refrigerated.
- Freeze leftovers: Wrap well and freeze for up to a month; reheat in a warm oven.
Variations and Creative Twists
- Add a crumble topping: Mix butter, flour, and sugar for a quick streusel to sprinkle on top before baking.
- Incorporate other fruits: Pears, berries, or peaches work beautifully.
- Spice it up: Add a pinch of cardamom or ginger to the filling.
- Make individual galettes: Divide dough into smaller rounds for mini servings.
- Use puff pastry: For an even flakier crust with less prep.
Final Thoughts
An apple galette is a rustic, charming dessert that’s surprisingly easy to prepare. Its imperfect, free-form shape is part of its appeal, and the warm cinnamon-spiced apples wrapped in flaky crust make it a perennial favorite. With this simple recipe, you can impress family and friends with minimal fuss but maximum flavor.
