Rustic Apple Galette Recipe

5 from 2 votes

Rustic Apple Galette Recipe

This apple galette gives apple pie a run for it's money. Flaky homemade pie crust topped with warm baked apples in cinnamon.

Prep Time15

Cook Time30

Chill Time1

Total Time1 45

Course: Appetizer, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 386kcal

Author: Morgan Peaceman

Equipment

kitchen scale optional
measuring cups and spoons
large mixing bowl
food processor
spatula
baking sheet
parchment paper

Ingredients

For the Dough

180 grams all purpose flour approx 1 ½ cups
10 tablespoon cold butter salted
2 tablespoon granulated sugar
6-7 tablespoon ice water

For the Filling/Galette

2-3 medium apples sliced into ¼" slices
50 grams brown sugar approx ¼ cup
1 tablespoon cinnamon
1 large egg whisked
2 tablespoon demerara sugar optional; to top galette crust

Instructions

For the Dough

In a food processor, pulse the flour, sugar, and salt to combine.
Add the cold butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
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.
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.
Twenty minutes before you remove the dough from the fridge, preheat the oven to 400º.
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 Filling/Galette

Slice the apples ¼" thin and place into the center of the rolled out dough.Sprinkle the apples with a dusting of cinnamon and some brown sugar.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.
Slice the apples ¼" thin and place into the center of the rolled out dough.
Sprinkle the apples with a dusting of cinnamon and some brown sugar.
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.

Notes

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. The first time I tried making this recipe I didn't chill it long enough, and the dough became way too warm to work with.

Slice the apples thin so that they bake evenly but don't fall apart. I went with a ¼" slicing in the photos for this, but also ½" thick is great too.

Work with the dough when it as cold as possible. The butter will inevitable warm up while being kneaded, but do your best to work quickly.

Nutrition