Apple Galette

5 from 3 votes

Tender caramelized fresh baked apple slices are layered on top and encased in a super flakey buttery pie crust to make this divinely delicious Apple Galette! It’s a simple pastry like an easy to make rustic pie that goes perfectly with a cup of coffee or scoop of vanilla ice cream!

Prep Time30

Cook Time35

Chilling Time1

Total Time2 5

Course: Brunch, Dessert

Cuisine: French

Keyword: apple galette, apple galette recipe

Servings:

Calories: 467kcal

Author: Joanna Cismaru

Equipment

KitchenAid 7-cup Food Processor

Ingredients

Pastry

2 cups all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup butter unsalted, very cold, cut into small pieces
¼ to ½ cup ice water

Apple Filling

4 large apples peeled, sliced into ¼-inch slices
6 tablespoons brown sugar packed
2 tablespoon all-purpose flour
1 tablespoon lemon juice

Topping

1 teaspoon brown sugar
¼ teaspoon ground cinnamon
1 egg beaten

US Customary - Metric

Instructions

Make the pastry by hand: Add the flour, cornmeal, salt, sugar and butter to a mixing bowl. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. Add the water and mix it all together until the dough comes together. OR pastry with a food processor: Add the flour, cornmeal, salt, sugar and butter to a food processor. Pulse until the mixture resembles course sand. Add the water and continue to pulse until the dough comes together.
Form into balls and chill: Turn the dough over onto a floured surface and form it into a ball. Cut the ball into 2 pieces, and flatten each one into a disk. Wrap in plastic wrap and refrigerate for at least an hour.
Make the filling: In a large bowl, mix the apples, brown sugar, flour and lemon juice.
Prep the oven and baking sheet: Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Shape and assemble: When the dough has chilled, roll each piece into a rough circle, that's maybe about 12 inches in diameter. In the middle of each circle, place 1/2 of the apple filling. Leave about a 2 to 3 inches border. Slowly fold up the sides of the galette over the apples all the way around. Repeat this with the remaining pastry and filling. In a small bowl combine brown sugar with the ground cinnamon and sprinkle over the galettes. Brush the pastry crust with the beaten egg.
Bake: Transfer the baking sheet to the oven and bake for about 30 to 35 minutes or until golden brown.

Video

Notes

Recipe yields 2 galettes.
Very cold butter. If your butter is not cold the pastry dough will not come together properly. For the most flakey crust, the dough must be like coarse sand before you add the ice-cold water.
Don’t overwork the dough. Once the dough binds together, stop working with it. The more you handle the dough the less flakey the crust will be. It just needs to come together in a ball.
The dough must chill. Wait at least an hour before you attempt to form your galettes. Pastry dough is much easier to work with and won’t stick to the counter when chilled.
Add more spices. To add more flavor you can easily just mix other spices like nutmeg, ginger, cardamom, or even more cinnamon with the brown sugar before you top the galette to bake.

Nutrition