The galette, a French word meaning “flat cakes”, is a versatile and delicious treat, and it is one of the easiest pies to make. Galettes can be savory or sweet. I’ve made galettes with fruit, tomatoes, and with meat. I like making this free-form pie because there’s no rolling and fussing with the crust. All you have to do is top the round of dough with the filling, then fold the edges of the dough over the fruit to encase it.
The sweet galette is a simple and rustic pastry enjoyed for centuries. Unlike a pie, made in a dish with a top and bottom crust, galettes are made with only a single layer of pastry dough folded over the filling. This simple approach to fruit pie makes for an easy and attractive dessert.
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.
The pastry dough for a galette is also straightforward to create, requiring only a few simple components such as flour, sugar, salt, and butter. The key to tender, flaky dough is to handle it gently and let it rest in the refrigerator for 30 to 45 minutes before rolling it out and adding the fruit. You can also make this galette with a good quality store-bought pie crust sheet.
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. It’s incredibly easy to throw together, visually stunning, and the perfect way to enjoy the sweet flavors of autumn apples all year round. An apple galette is perfect for a cozy fall night or a special occasion, and it is sure to impress with its warm and comforting flavor.
Preparation Notes
- Prepare the Pastry. First, prepare the pastry for the galette. It has to chill for at least 45 minutes, and then you will roll it out to a circle roughly 13 to 14 inches in diameter. If the dough is too cold and cracking around the edges, let it stand for a few minutes. Or press the edges with your hands—the warmth can help soften the stiff dough slightly.
- Prepare the Apples. About 10 minutes before you will be rolling the dough out, prepare the apples. Peel them if desired, then core them and cut them in half through the stem end. Place them with their cut side down and slice them thinly. I used 3 large Granny Smith apples that weighed approximately 1 1/2 pounds.
- Prepare the Filling. Toss the sliced apples in a bowl with the sugar, spices, salt, and vanilla. If your apples are quite tart, such as Granny Smith, you can add an extra tablespoon or two of sugar or a bit of brown sugar.
- Assemble the Galette. Pile the apple slices in the center of the rolled-out dough, leaving a 2-inch margin around the edge.
- Fold the Edges of the Galette. Fold the edge over the apples, pleating as you go. The apples won’t be completely covered.
- Apply the Egg Wash and Sugar. Whisk the egg with 2 teaspoons of water and brush over the dough. Sprinkle the egg wash and the visible apples with sugar. I used sparkling sugar, but you can use regular granulated sugar, sanding sugar, or demerara.
- Bake. Bake the apple galette for in the preheated 400 F oven for 30 to 40 minutes. Check after about 20 minutes and tent loosely with foil if over-browning. Remove the galette to a rack to cool for about 45 minutes to an hour.
- Serve. Serve warm or at room temperature plain or with a scoop of ice cream or dollop of whipped cream.
- Storage. Cover the apple galette and store it in the fridge for up to 4 days. For longer storage, freeze slices in a freezer container or resealable bag for up to 3 months. Defrost in the refrigerator overnight.
- Reheat. Reheat the galette or leftover slices on a baking sheet in a preheated 350 F oven until hot, about 10 to 15 minutes. Slices may be reheated in the microwave.
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.
How to Store and Reheat Apple Galette and Leftover Slices
Storing an apple galette is quite simple. Here are some steps to help you keep it fresh and delicious:
- Refrigerate cooled apple galette in an airtight container and eat it within 4 days.
- To freeze the apple galette, let it cool completely. Place the whole pie or slices on a baking sheet and put it in the freezer for about 1 to 2 hours. Wrap the galette or slices tightly in plastic wrap and then foil. Place the wrapped galette or slices in a container or resealable freezer bag and freeze for up to 3 months. Defrost in the refrigerator overnight.
- Reheat leftover apple galette in a baking dish in a 350 F oven until warm, about 10 to 15 minutes.
Apple Galette
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Pies, Desserts
- Cuisine: French
Ingredients
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
Instructions
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 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 does hold together when squeezed.
- Dump the dough mixture out onto a lightly floured surface and use your hands to press it together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for 45 minutes.
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.
- Heat the oven to 400 F and line a half-sheet baking sheet with parchment paper.
Assembly
- 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.
- 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.
- 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.
