An apple galette is the perfect balance of rustic charm and indulgence. Unlike a traditional pie loaded with extra sugar and thick layers of filling, a galette is lighter, thinner, and beautifully simple. Each slice is just the right portion—no heavier than a slice of pizza—yet it delivers all the buttery, flaky pastry and sweet, caramelized fruit flavor you crave. Elegant enough for company but easy enough for a weeknight, this is a dessert worth making on repeat.
INGREDIENTS:
For the Crust
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water
For the Filling
3 large apples, cored (and peeled, if desired), cut into 1/8 inch slices
1/4 – 1/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt
For Assembling and Baking
1 tablespoon all-purpose flour
1 egg, beaten
1 tablespoon turbinado or sparkling sugar
METHOD:
Make the crust:
In the bowl of a food processor, combine the flour, salt, and sugar. Pulse briefly to blend.
Add the cold butter and pulse for about 5 seconds, just until the mixture resembles coarse crumbs with pea-sized bits of butter.
Sprinkle the ice water evenly over the mixture. Pulse again, about 5 seconds, until the dough is just moistened—it should hold together when pinched.
Turn the dough out onto a lightly floured surface. Gently press and knead a few times to bring it together into a ball. Pat into a rectangle, dust lightly with flour, and fold one-third of the dough toward the center. Fold the other side over the top, pressing firmly. Pat or roll gently into another rectangle and repeat the folding once more.
Shape into a disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
On a floured surface, roll the dough into an 8–10 inch circle, dusting with flour and turning as needed to prevent sticking. Transfer to a parchment-lined baking sheet. Refrigerate while you prepare the filling—you’ll finish rolling it out directly on the parchment before assembling the galette.
Make the Filling:
Place prepared apples into a large bowl (you should have about 4 cups). Add the sugar, vanilla, cinnamon, melted butter, and salt and toss apples to coat all surfaces with the mixture.
Assemble the Galette:
Preheat oven to 350°F. Line a baking pan with parchment paper.
Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it into a circle 8–10 inches in diameter, turning as you go and dusting with flour as needed to prevent sticking. Carefully transfer the dough to the prepared baking pan.
Sprinkle 1 tablespoon of flour evenly over the center of the pastry. Arrange the apple slices on top in overlapping concentric circles, leaving a 3-inch border around the edges. Work quickly to keep the dough cold.
Gently fold the edges of the dough up and over the apples, pleating as you go to form a rustic border.
Brush the folded edges with beaten egg using a pastry brush, then sprinkle lightly with turbinado or sparkling sugar.
Place in the oven and bake for 55–65 minutes, until the apples are tender and the crust is golden brown and fully cooked.
Transfer the pan to a wire rack to cool slightly. Using two large spatulas, carefully move the galette to a serving plate or cutting board. Slice and serve warm or at room temperature, plain or with a scoop of ice cream.
SOURCE: Recipe adapted from Jennifer Segal, Once Upon a Chef.
