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Rustic apple galette with golden crust and caramelized fruit.

Apple Galette

Diana Rattray
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.
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Servings 8 servings
Calories 311
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Course Desserts, Pies
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

For the Pastry

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

For the Filling and Assembly

  • 4 apples, about 1 1/2 to 2 pounds
  • 1/2 cup granulated sugar, (100 grams)
  • 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 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 onto a lightly floured surface and use your hands to press it together, then shape it 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, cut side down, and thinly slice it. 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.
    Sliced apple pieces with cinnamon in a metal mixing bowl.
  • Prepare the Oven: Heat the oven to 400°F and line a half-sheet baking sheet with parchment paper.
  • 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. Place the apple filling mixture in the center of the dough, leaving a 2-inch margin. 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.
    Pie crust with sliced apples inside, ready to bake.
  • 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.
    Golden-brown apple galette with a flaky crust in a black skillet.
  • • Slice and enjoy!
    Fresh apple galette with sliced apples and flaky crust on a dark pie dish.

Nutrition

Calories: 311kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 218mgPotassium: 134mgFiber: 3gSugar: 23gVitamin A: 526IUVitamin C: 4mgCalcium: 19mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword apple galette, apple pie, free-form apple pie, rustic apple pie
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