Apple Galette

5 from 3 votes

An easy Apple Galette with a buttery cornmeal crust that stays crisp underneath. No pie dish and no crimping, just pastry folded up around sliced apples and baked until deep golden. Makes 2, so you can bake 1 now and freeze the other unbaked.

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

In a bowl or food processor, combine the 2 cups flour, ½ cup cornmeal, 1 teaspoon salt and 1 teaspoon sugar. Add the 1 cup cold cubed butter and work in until the mixture resembles coarse sand with some larger butter pieces remaining.
Add the ice water a little at a time, mixing just until the dough holds together. Divide into 2 balls, flatten into discs, wrap and refrigerate at least 1 hour.
Toss the sliced apples with the 6 tablespoons brown sugar, 2 tablespoons flour and 1 tablespoon lemon juice.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll each disc of dough into a rough 12 inch circle. Pile half the apple filling into the center of each, leaving a 2 to 3 inch border. Fold the border up and over the outer edge of the apples, pleating as you go.
Combine the 1 teaspoon brown sugar and ¼ teaspoon cinnamon and sprinkle over the apples. Brush the pastry with the beaten egg.
Bake 30 to 35 minutes, until the crust is deep golden brown and the apples have colored at the edges.
Rest 15 minutes before slicing.

Video

Notes

Recipe yields 2 galettes.
400°F sets the pastry quickly, which is what keeps the bottom crisp under the apple juices. The cornmeal in the dough helps with this too.
Keep the butter cold. If the dough softens while you work, chill it for 10 minutes.
Some visible pieces of butter in the dough are a good sign. They become steam in the oven and give you flaky layers.
Handle the dough as little as possible. Overworking makes it tough.
Slice the apples evenly at about ¼ inch so they cook at the same rate.
Go by color rather than the clock. Deep golden crust, apples colored at the edges.
To freeze unbaked: assemble completely, freeze solid on the tray, then wrap well for up to 2 months. Bake from frozen at 400°F, adding about 10 minutes.
Store bought pie crust works if you're short on time. Puff pastry also works, baked at 400°F and watched closely.

Nutrition