Apple Galette

This rustic apple galette is a beautiful, no-fuss dessert that’s easier than pie but just as satisfying. A flaky homemade pastry is filled with fresh, spiced apple slices and folded into a free-form tart. My simple, yet elegant apple galette combines the decidedly American apple pie filling with the buttery French pâte brisée pastry in the signature free-form, rustic shape. With no rolling or fussing with a classic pie crust, it’s incredibly easy to throw together. It’s also visually stunning, and the perfect way to enjoy the sweet flavors of autumn apples all year round.

The beauty of fruit galettes and other types of rustic free-form tarts is that they can be made with almost any kind of fruit you can imagine. The possibilities are endless, from classic strawberries and peaches to more unique combinations like blackberries and apricots. The secret to a successful fruit galette is the preparation of the fruit. Before adding it to the pastry, the fruit should be sliced and tossed with sugar, spices, and sometimes a touch of lemon juice to bring out the natural flavors.

Recipe Variations

• Replace the cinnamon and nutmeg with apple pie spice.
• With Apricot Jam: Omit the 1 tablespoon of flour that is sprinkled over the crust and, instead, toss the apple filling mixture with 1 tablespoon of cornstarch. Brush about 1/3 cup of apricot jam over the bottom of the rolled-out dough before adding the apple filling.
• Add 1 cup of fresh blueberries to the apple filling.
• Use a sheet of store-bought refrigerated crust for a super-fast dessert.

How to Serve Apple Galette

• Serve slices warm with a scoop of vanilla, cinnamon, or butter pecan ice cream.
• Add a drizzle of caramel sauce, maple syrup, or honey just before serving.
• Top with a dollop of lightly sweetened whipped cream to make a delightful contrast with the crust.
• Pair it with coffee or spiced tea for a rustic brunch treat alongside savory dishes like quiche or frittata.

Apple Galette

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This rustic apple galette dessert features crisp and juicy apples nestled in a buttery, crumbly free-form crust, seasoned with a touch of cinnamon and sugar.

• Author: Diana Rattray
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Pies, Desserts
• Cuisine: French

Ingredients

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For the Pastry

• 1 1/4 cups (164 grams) all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons sugar
• 1 stick (4 ounces) cold unsalted butter, cut into cubes
• 3 to 4 tablespoons ice water

For the Filling and Assembly

• 3 to 4 apples, about 1 1/2 to 2 pounds
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1 dash salt
• 1 tablespoon all-purpose flour
• 2 tablespoons butter, cut into small pieces
• 1 large egg

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Instructions

1. Make the Pastry:
   • Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine.
   • Add half of the butter and pulse 8 times (1-second pulses). Add the remaining butter and pulse 7 times. The mixture should look like a coarse meal with some visible pea-size pieces of butter. Add 3 tablespoons of ice water, then pulse several times. Check the mixture by squeezing a small amount in your hand. If it holds together, it is ready. If not, add more ice water, 1 teaspoon at a time, until it holds together when squeezed.
   • Dump the dough mixture out onto a lightly floured surface and use your hands to press it together and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for 45 minutes.
   
2. Prepare the Filling:
   • Peel the apples if desired. Core an apple and cut it in half (top to bottom). Place an apple half on a cutting board with the cut side down, and slice it thinly. Repeat with the remaining apples.
   • Put the sliced apples in a bowl and toss with 1/2 cup of sugar, cinnamon, vanilla, nutmeg, and a dash of salt; toss to coat.
   
3. Prepare the Oven: 
   • Heat the oven to 400°F and line a half-sheet baking sheet with parchment paper.
4. Assemble the Galette:
   • On a lightly floured surface, roll the chilled dough out to a circle about 13 to 14 inches in diameter.
   • Transfer the sheet of dough to the parchment-lined baking sheet. Sprinkle 1 tablespoon of flour over the rolled-out dough. Arrange the apple filling mixture in the center of the dough, leaving a margin of about 2 inches. Dot with butter.
   • Beat the egg with 2 teaspoons of water and brush it over the dough. Sprinkle the egg-washed dough and fruit filling with sparkling, sanding, or demerara sugar. Or use plain granulated sugar if that’s what you have on hand.
   
5. Bake:
   •Bake the apple galette at 400°F for 35 to 45 minutes, or until the pastry is golden brown and the apples are tender. Check on the pastry after about 20 to 25 minutes. If the crust is browning too much, tent the galette loosely with a sheet of foil.
   • Remove the galette to a rack and cool for 45 minutes before serving.
   
6. Serve:

   • Slice and enjoy!
   
   

Nutrition

• Serving Size:
• Calories: 290
• Sugar: 18.2 g
• Sodium: 159.4 mg
• Fat: 15.3 g
• Carbohydrates: 35.9 g
• Fiber: 1.8 g
• Protein: 3.2 g