Easy Apple Galette

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I could not be more excited to make a galette. If you've been following me for a while, or have spoken to me in person or through social media, you know that I have an irrational fear of pastry or yeasted desserts. Why? I couldn't tell you. Maybe it's because it's something totally different for me than making a brownie or a cookie. It takes a great deal of patience, love, and precision when making crust or pastries, and so I decided that there's no time like the present to get dirty with some pie crust.

Easy Apple Galette

This rustic apple galette is literally perfect. A ultra flaky, buttery crust filled with cinnamon and baked brown sugar sliced apples, folded over on the sides to add to the beauty that is a galette. I've made a few more galettes since this version such as a cranberry galette, and I am dying to make a fifth.

What's the obsession with apple desserts?

Apples are the perfect fall fruit to add to just about any dessert. Making my first galette with these two fruits was only necessary for this season. What I love about making galettes in general is that there is no right or wrong way to make it. When you have your dough rolled out and ready to fill, you can shape the galette however you see fit. Galettes are rustic, flaky, buttery, and filled with delicious seasonal flavor. This dough is ready within minutes, and with a patient chill time of just an hour, you'll be eating this galette in no time.

Kitchen Tools

There are a few tools that make this galette, well, easy!

  • Food processor: This is the best way to make the galette dough. I know others will grate the butter into the flour, or knead the cold butter into the flour, but I prefer to pulse it altogether in the food processor. Way easier and less of a mess
  • Spatula
  • Large mixing bowl: to knead the dough together with the ice water
  • Baking sheet
  • Parchment paper

Ingredients

The dough takes up most of the ingredients in this recipe, but once you make it, you'll realize just how simple and easy this recipe is to put together start to finish:

  • Flour: all purpose flour works best for this galette. It is very versatile and has the perfect amount of protein and gluten.
  • Ice water: it's important to use ice cold water here. The ice water helps to hold the dough together.
  • Cold butter: grating cold butter (or cutting and pulsing in a food processor) into flour helps to coat the butter which will help with the flakiness of the baked crust. Plus, the bits of butter present when the dough is rolled out will release steam while it bakes.  Read more about why we use cold butter here.
  • Sugar: sugar always makes things taste better.
  • Fruit: whatever fruit you want to use for the galette is up to you! I love apples, pears, blueberries, and recently made a cranberry galette.
  • Sugar (cane or light brown): helps with the thickening the filling as it cooks.
  • Spices: a little cinnamon, nutmeg, and clove go a long way here, especially with apples.

Directions

As I said earlier, this recipe is easy for a reason. Make the dough, chill, fill, and bake!

For the Dough:

  1. In a food processor, pulse the flour, sugar, and salt to combine.
  2. Add the cold butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
  3. Sprinkle with 6 tablespoons of the water, and pulse until the dough comes together. If the dough seems too dry, add more water by the tablespoon, and knead until the dough comes together and is soft, smooth, and not crumbly.
  4. Form the dough into a large ball and wrap the dough in cling wrap.  Press down into a thick disk and set in the fridge and chill for up to 60 minutes.
  5. Twenty minutes before you remove the dough from the fridge, preheat the oven to 400º.
  6. Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick.

For the Assembly and Bake: 

  1. Slice the apples 1/4" thin and place into the center of the rolled out dough.
  2. Sprinkle the apples with a dusting of cinnamon and some brown sugar.
  3. Fold the outer edges of the dough inward, forming a crust by overlapping each fold. Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.

Tips

  1. When prepping the dough, work at a quick pace as to not let the butter get too soft. Add the butter in just as you're ready for it. Keep it as cold as possible.
  2. No worries to use a large mixer, if you have a food processor, I guarantee that's all you need to blend the dough together. I poured the mixture after pulsing the butter together into a large bowl and mixed in there. It worked perfectly.
  3. Let the dough chill as long as you want, but at minimum one hour. When you roll out the dough, you want the dough to be pliable, so remember to pull the dough from the fridge a few minutes before you plan to roll it out.
  4. Leave enough space on the perimeter of the dough to fold over the filling. You want a hearty bite of dough when eating this, so be sure to leave enough of the dough to make the crust on top of the filling.

I will never stop making galettes, and eventually pies, now that I've found my base recipe. The possibilities are endless for galettes, and I fully intend on making some savory versions in the New Year. I cannot wait to hear what you think about this one; your loved ones will be blown away with your dessert at the holiday table.

Hungry for more?

Try out some of these other drool-worthy dessert recipes:

Easy Apple Galette

There is never a bad time for pie. When pie is in the form of a galette, it's even BETTER. This fall-inspired apple galette will be the perfect addition to any holiday table. Trust me, you will win any holiday season with this easy-to-prep and easy-to-bake galette recipe.

Author:
Morgan

Ingredients

Galette dough:

  • 180g all purpose flour
  • 10 tbs cold unsalted butter (142g)
  • 2 tbsp granulated sugar
  • 6-7 tbsp ice water

Filling:

  • 2 apples, sliced thin
  • 1 pear, sliced thin
  • 1/4 cup brown sugar
  • 2 tbsp apple pie spice blend (or cinnamon, clove, and nutmeg)
  • 1 egg, whisked
  • 2 tbsp demerara sugar (or cane sugar)

Instructions

For the Dough:

  1. In a food processor, pulse the flour, sugar, and salt to combine.
  2. Add the cold butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
  3. Sprinkle with 6 tablespoons of the water, and pulse until the dough comes together. If the dough seems too dry, add more water by the tablespoon, and knead until the dough comes together and is soft, smooth, and not crumbly.
  4. Form the dough into a large ball and wrap the dough in cling wrap.  Press down into a thick disk and set in the fridge and chill for up to 60 minutes.
  5. Twenty minutes before you remove the dough from the fridge, preheat the oven to 400º.
  6. Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick.

For the Assembly and Bake: 

  1. Slice the apples 1/4" thin and place into the center of the rolled out dough.
  2. Sprinkle the apples with a dusting of cinnamon and some brown sugar.
  3. Fold the outer edges of the dough inward, forming a crust by overlapping each fold. Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.

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