Apple Galette

Apple Galette

Chef Jeremy
Cook time: 60 mins
Servings: 8
Difficulty: Intermediate

This Apple Galette is a true classic in the kitchen. It's a rustic, free-form pastry that's all about showcasing the natural beauty of ripe, sweet apples. Apple slices are carefully arranged on a flaky, buttery crust, accentuating their natural sweetness with a touch of spices. This dessert is perfect for those who love the taste of a homemade apple pie but crave a simpler, more casual presentation.

Print recipe

What you'll learn

  • Create a versatile and flaky pastry dough that can be used for various tarts and pies.
  • Learn how to peel, core, and slice apples, as well as how to season and sweeten them for the filling.
  • Develop the skill of folding the pastry in a way that creates a visually appealing and delicious dessert.

Mise En Place

Large Bowl
Knife
Measuring Spoons
Chopping Board
Rubber Spatula
Parchment Paper
Plastic Wrap
Peeler
Spoon
Bowl
Sheet Tray
Large Bowl
Knife
Measuring Spoons
Chopping Board
Rubber Spatula
Parchment Paper
Plastic Wrap
Peeler
Spoon
Bowl
Sheet Tray

Shopping List

For the Crust

Unsalted butter, 1 cup

All purpose flour, 2 1/2 cups + more for dusting

Sugar, 1 tsp

Salt, 1 tsp

Ice water, 3/4 cup

For the Filling

Granny Smith Apples, 4x

Lemon, 1x

Cinnamon, 1 tsp

Brown Sugar, 1/4 cup

Sugar, 2 tbsp

Bread crumbs, 1/8 cup

Egg, 1x

Demerara sugar, 2 tbsp

Prep

  1. Preheat your oven to 375F
  2. In a large mixing bowl, use your fingers like a claw to stir together the all purpose flour, 1 teaspoon salt, and 1 teaspoon sugar until combined.
  3. Add the cold butter cubes. Press and rub between your fingertips until no large clumps of butter remain and it begins to hold together when pressed.
  4. Use a rubber spatula to slowly incorporate just enough ice water (no ice!) to bring the dough together (I normally use all but around 1 tablespoon of ice water). You’ll know it’s done when there’s only a tiny bit of flour crumbles at the bottom of the mixing bowl and you can form it into a ball.
  5. Form the dough into a disk and wrap with plastic. Place in the fridge to rest for 1 hour.

How to cook

  1. Peel the apples. Remove the core and slice into thin half moons 1/4 inch in width.
  2. Add all of your apples into a medium mixing bowl along with the juice from one lemon, the cinnamon, brown sugar, and the remaining 2 tablespoons of granulated sugar. Toss to combine, then cover and set aside.
  3. Remove the pie dough from the fridge and roll into a 14–16 inch round.
  4. Transfer the dough to your baking sheet and scatter the bread crumbs across the bottom of the crust leaving a 2 1/2 inch border around the edges. The breadcrumbs will soak up moisture and ensure the crust does not get soggy.
  5. Beginning in the center, spread your apples across the crust, leaving a 2 1/2 inch border.
  6. Fold the edges of the crust around the apples. Brush with beaten egg and sprinkle with Demerara sugar.
  7. Bake until the crust is golden brown and the apples are soft, about 40–45 minutes. Serve warm on its own or with vanilla ice cream and caramel sauce!