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Apple Galette

apple galette on a plate with a wedge cut out
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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.

Ingredients

Scale

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

  1. Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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. Heat the oven to 400 F and line a half-sheet baking sheet with parchment paper.

Assembly

  1. 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.
  2. Sprinkle 1 tablespoon of flour over the rolled-out dough.
  3. Arrange the apple filling mixture in the center of the dough, leaving a margin of about 2 inches.
  4. Beat the egg with 2 teaspoons of water and brush it over the dough.
  5. 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.
  6. 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.
  7. Remove the galette to a rack and cool for 45 minutes before serving.

Find it online: https://classic-recipes.com/free-form-apple-galette-recipe/